Fellow brewers, an update on this sour brew.
I pulled samples again to see what it's doing and to decide what the next step is. Both kegs are at ~1.020 so it's obviously still going, dropped .006 in 2 months and it is turning more tart than sour the peach flavor has receded to the finish (It becomes more apparent after it breaths a while) and it still has a nice musty/peachy aroma. The maltiness is starting to fade to the background so I'm fairly certain I'm going to want to blend this with something when it's done.
Here's a photo wth the sun behind it.
Gravity shot.
Normal photo, you can see the bits of pelical floating.
I believe I want to re-combine both kegs, then use the empty one to start more of this, each keg still has an oak spiral dowel in them, I really can't tell any influence from the oak as far as flavor, is there anything wrong with leaving the oak in for the duration?
I guess I should remove the trub after I empty the one keg then after the new batch primary fermentation I can replace the oak dowel to hopefully re-introduce the same bugs, or should I simply put the dowel in when I start it? This is what I'm leaning towards.
One of the reasons I want to combine them now is that the peaches are in season again and I really like what it's giving me and I'd like to get another batch going.
I will also probably use my juniper yeast for the initial sacc. fermentation also.
Any thoughts are welcome.