I brewed the ToD clone from Morebeer in Jan 2013. Fermented with Roselaer. 4 weeks in primary and then racked to secondary until the first week of Jan 2014. I skipped the oak step as I'm not a huge fan of oak. Bottled with corn sugar and a small amount of dry champagne yeast and conditioned for a couple weeks.
Turned out great albeit a little thin. This was my first sour and mashed at around 151. Their instructions at the time didn't mention mashing high which I've since learned that you either need to do with a sour or be prepared to blend to get some body.
So, I do really like it straight but I've been blending it at pour time with about 15-25% of another beer (usually using Sand Creek's chocolate oatmeal stout but a nut brown is good as well).
Now I really need to get another batch going...
Silverball Brewing presents:
Drinking bottled/kegged: Tart of Darkness clone, Citra IPA, Black RyePA
Aging: Tart of Darkness
On Deck: ???