To help anyone who has a project like this in the future, through our research this is what we did. Results to follow in 12-36 months.
We brewed ~40 gallons of 1055 lambic recipe, mostly 2 row and pilsner, with 9% each raw wheat, and flaked wheat
Racked 5 gallons of a similarly basic lambic 4 months old with wyeast 3278 and the lees from a 12 month old Oud Bruin that had recently been bottled.
In a week or so we will brew another 10 gallons and put that in the barrel. Then in another week or so we are going to brew 10 more. We will top off the barrel, and put the remaining wort in a carboy with some of the bugs from the barrel to ferment, we will use that to top the barrel off as it evaporates over time.
We will also be adding dregs from a handful of commercial beers over the next few weeks for added character.
As far as barrel prep.
We rinsed thoroughly with hot water and then cold.
Placed the barrel, bung side down for ~2 weeks allowing to dry out a bit
burnt 1/3 to 1-2 a sulphur stick in the barrel and allowed to sit for a few days, bunged.
Rinsed the barrel on brew day, and filled to swell. No weeping. Drilled hole and installed "Vinny Nail". Fortunately Chad's metal lathing friend was bored on a Friday night and created some stainless nails for us.
Then proceeded with above.
We did not oxygenate. Any aeration was down through the bucket brigade from brew space to the newly named barrel room.