Follow the directions and you will have a great sour. Bottle conditioned and carbonated extremely well. Next time I will bottle it sooner to have a bit less sourness. Bottle aged and tasted at different times from 1 month to 1+ year and it is mellowing with age. Had a great bourbon taste from the chips early on that is now very slight. Not for everybody.

Brewed this 6ish months ago, pitched onto rosalare. Tried it tonight, it is tart, though the stout flavors do shine through. Anyone split this onto fruit?

I have ever had the commercial beer before and would like to compare the two. I did allow mine to set in a carboy for 10 months before bottling and on oak for the last eight weeks. It is sour and oaky, but flat. I used additional yeast, carb tabs, opened the bottles to add more sugar and yeast but still get little pressure released when I open the bottle. Have been in contact with different commercial brewers and MoreBeer but no one seems to know why. When I brew this again, it will have to be force carbonated but it is a beer that you will want to age a while after bottling.

I purchased this without trying the commercial brew first so I did not know what to expect. I brewed this and possibly racked it to a secondary before forgetting that I left it at a friend's house for about a year. I let it sit on american oak cubes for 8 weeks and bottled with an ale yeast. Turned out amazing! Taste the dark side...its delicious!!!

This is the first sour beer I have brewed. I brewed it in Jan moved it to secondary and left it there for 8 months, added oak for 2 weeks and the bottled. Just had my first bottle and love it.