It's about a year and a half old. I have a pretty good pipeline of sours at this point, so patience wasn't an issue.
I have another carboy with the other half of the batch still waiting. That half had the ECY20 to start, and then I've added various dregs along the way. So, that one might turn out differently.
Either way, I feel like using a bunch of brown malt and staying away from chocolate or black malt is the way to go for darker sours. None of the more bitter coffee flavors or the astringent, burnt flavors that make some dark sours difficult to drink.
I have another carboy with the other half of the batch still waiting. That half had the ECY20 to start, and then I've added various dregs along the way. So, that one might turn out differently.
Either way, I feel like using a bunch of brown malt and staying away from chocolate or black malt is the way to go for darker sours. None of the more bitter coffee flavors or the astringent, burnt flavors that make some dark sours difficult to drink.