I chilled and opened a bottle from this batch, it's been 2 months since bottling. First thing I noticed is chill haze...bottles are clear when warm. Maybe a protein rest is needed next time? Carbonation is a little less than the 3.5 volumes I wanted. I'm guessing the residual CO2 was less due to the extended aging than what beersmith uses for default. Flavor is complex sour/tart but there is a sulfur component that is distracting. As Ryan_PA and Oldsock mentioned earlier, this is apparently common in pale sours and disappears with time. One to maybe 4 more months in the bottle should help clear it up I hope?
Next: LODO Dunkel
Fermenting: Oated Corn wash, LODO Pre-Prohibition Pils, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: Doppelbock, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel