Started the day by putting the Old Ale on oak. It has dropped down to a 1012-1011, way drier than I thought, but it does not taste dried out. Little to no Brett characteristics in it yet, those should come out over the next couple months. It had a malty taste with the black treacle in the background and fruit in the nose, pear mostly. Its on two ounces of lightly toasted American oak chips, will be tasting at intervals so I know when to pull off.
Next is to do a yeast dump on the APA and dry hop. Dry hopping with a half ounce each of Centennial and Cascade, and a quarter ounce of Chinook.