Anyone got something aging away that you KNOW will probably be so damn good, but you just struggle with the idea of leaving it the hell alone? I've not gotten into making lambics and sours, which I plan to in the next couple of months.. But I do have a big ol' RIS that I did a while back that came out close to what I wanted, maybe a bit high on the FG.. 1.128 to 1.030. I have it sitting around, aging on some Hungarian Oak that I soaked for about 2 months in some 15 year Pappy Van Winkle. I did about 3-4 ounces of the oak, and tossed it all in the secondary, and flushed it out with co2. I have it sitting in my fermentation chamber right now, and decided to take a look and taste a while ago while I checked on 2 beers I had in there fermenting. Wow.. The beer tosses a motor oil like leg on the side of the tasting glass, and even hold a dark mocha head around the rim.. I only took about half a glass thief full, but the nose on it is already a wonderful caramel vanilla nose, that honestly tells you it's been bourbon aged. My first thought was KBS on the nose. The body is there, reminds me of Imperial Biscotti Break if it was barrel aged.. Slight heat, which should subside and then a clean roast.. God... why did I taste it... It needs time on the oak still I think.. Not MUCH more, but shit... I want that shit on tap NOW.