I'm probably overthinking this (I've been homebrewing for 14 years), but wanted to see what others thought.
I'm brewing an old ale next week with the plan of kegging it this winter. I'm going to ferment with a mix of a british yeast and a brett. Is it worth it to rack this into a secondary glass carboy or just leave in a fermentation bucket? I know historically these were aged a year in cask and some oxygenation is appropriate for style, but would I be risking too much by not transferring? It's also been a while since I've made a brett beer, wasn't there a thought at one point that it does better with some yeast cake present or am I remembering wrong?

