My sours 8 months in. Finally sampled them, and they're each fantastic! All are sitting at a pH of 3.2. The golden tastes clean, while the red is so close to rodenbach that it's just missing the oaky tannins. However the dark sour is my clear favourite as it has more complexity.
Now what to do with them? Tempted to add an oak spiral to the red and the dark, and I might split the golden into various fruits; fig, apricot, peach, maybe even ginger. Any suggestions? Not going to keg or bottle them for a few more months.