With big beers, lagers, brett/lacto fermentations, I frequently have all my carboy real-estate tied up when I'd like to brew.
I'd like to make a bigger, belgian sour beer that will condition for quite awhile... I thought about going back to plastic fermenters for the conditioning to free up a carboy and prevent contamination.
Has anyone had success with plastic buckets or better bottles while conditioning/fermenting bigger beers? This beer will have some lacto/brett working for about 6 months or more, so will any oxygen that permeates through the plastic be utilized by the wild yeast?
In a perfect world, I'd ferment/condition this in an oak barrel. Wouldn't oak give you more oxygen permeation than plastic?