Where we are.

I haven't posted much in the past month for a few reasons. My family was all out to visit, therefore I didn't have the time to brew much (only once in August) and a lack of fermentor space with 20 gallons of beer in my pantry. Reviews have been lacking as I have not been buying much commercial beer since I have a glut of my own and I have been buying more wine recently.
That being said, here is were several of my current brewing projects are...
Historical Saison:
This has been fermenting for nearly six months now. I haven't tasted it recently (probably since July at some time) and it's flavor was evolving as time went on. Now it has developed a nice pellicle. There seems to be little activity going on, with little gas production, but some of the organisms in the mix don't produce co2 as they ferment. I am now planning to let this beer until the one year mark and bottle it then.
Sour Mash no2:
This beer has been fermenting now for a little over three months. At this point I would say it is ready to be bottled, I am just waiting to accumulate enough cap-able champagne style bottles so I can bottle it at a higher pressure. Tastes somewhat Lambic like but no where near as complex. The color is a dark ruby red. Pretty sexy.
Berliner Weisse:
This is at a little over a month of fermentation time, and there is still a good bit of activity going on. It already tasted pretty tart when I racked it to the secondary, so I am interested in seeing how it develops. It should spend another five months or so in there, and be ready to bottle in the spring. I am excited to try it!