First true long aged sour beer. Made a bunch of beers with Brett but nothing with bacteria other than kettle sours. Primary was 34/70 fermented warm. Pitched a combo of Russian River, Jolly Pumpkin, and Hill Farmstead dregs and let it sit for 17 months. Added some medium toast French oak for the last two months. PH was around 3.1 at bottling. Did a terminal acid shock starter for the first time and wow did it work well. 18 days in and fully carbed and zero THP!!! Needs more time for sure but stoked that it carbonated so quickly.