I kegged this the other day. Now that its fermented out its maybe better than I realised, had a sneaky taste after less than 2 days in the keg and its pretty good. I didn't add the oak the the recipe stipulated. Things learnt though - When using probiotics in capsules split them first don't just chuck them in as the casings are slow to dissolve. Check the PH rather than do it by taste. I was being tight and the commercial sour I had the other night definitely was sour (it was done the same way) Maybe do a split batch to see what the base beer tastes like. I used my own hops of unknown quality, however maybe for this style the restrained hopping works so got away with it. Oh and I broke my unwritten rule of trying a recipe for a beer I've never drunk so no idea how close it got.