Not sure what took me so long to post this but I'll finally publish...
A little over a month in the carboy and this beer is already down to 1.002. Light sourness but also pretty young and sweet. Added dregs of Cantillon Geuze.
A very bad outhouse smell began to develop. Pulled a sample and it doesn't seem to be the beer, maybe mold around the top of the carboy? Beer smells and tastes about the same as a month ago, light lemony sourness and some grainy sweetness despite the extremely low gravity.
Wasn't able to taste/test gravity but the outhouse smell is gone. This beer might be ready for at least some to be bottled. I will have to taste in about a month and make some determinations but it is beginning to smell fairly sour and funky and I don't want this to go nearly as sour/acetic as the Flanders red.
Gravity down to 1.000. Taste is tart and refreshing. It might be about time to bottle at least some of this.
Racked 3 gallons onto .5 oz of previously used oak and bottled the rest. Still moderately sour but not overly complex.
Received some positive comments on this beer from a brother and his friends. Might be time to do a full tasting write up.
Beer is over 2 years old with half the batch kegged. Decent flavors, moderate acidity, no noticeable acetic acid or other off flavors.
14.5 oz. Oregon Fruit Red Tart Cherries pitted in water added to the keg with about 2 gallons beer remaining. Sweet Cherry puree and juice reserved for a later addition.