Golden Sour with Chili Peppers

This is my Golden Sour ale with chili peppers added to a secondary fermenter. The base beer is a blend of three different batches of sour ale the first two where lambic inspired beers with a turbid mash and a grist of 60 % belgian pilsner and 40 % unmalted soft white winter wheat. The hops used for these beers where a year old serebrianka hops which where 2.3 % alpha acid rated and by aging a year they where probably around 1.75 % alpha acid. Any Low Alpha acid hop will due as long as the IBU's are under 8 IBU. I boiled for 3 hours with the hops added at the first running of the beer. The first beer I used the East coast yeast blend bug county and the second beer I used bug farm from the same yeast provider. I aged these for a year. The third beer was brewed with an infusion mash at a 158 degree mash with a grist of 60 % German pilsner and 40 % torrified wheat. I boiled the wort for 90 minutes. the Hops I used where the same as the other two beers and I tried to achieve an IBU of under 8. I used two different yeast sources the first was Wyeast De Bom Sour blend and the second was the yeast Bays Melange Blend. I had aged this beer for 5 months. The blend was a third of each as the lambic's did not have much sourness and the third beer was pretty tart. I aged some oak spirals that I ordered from the barrel mill which where light toast French spirals and soaked them in chardonnay for 6 weeks. I removed the spiral from the wine and added it to the blend. The peppers I used in this beer where Trinidad perfume peppers which I had to grow my self because I was not able to find them any where. These peppers have no heat and are actually tart them selves so I found them to be fitting to the beer. I recommend 8 peppers per gallon as I used 10 and it was a little much. I bottle conditioned the beer after 4 weeks on the peppers and have tried 2 so far and both have an amazing pepper aroma and little pepper taste. The funk is there and noticeable but next time I will age the beer longer as the tartness was not where I expected to be. Note next time I will blend on the cool side to see what the beer will taste like as the beer warm will leave a higher perception of tartness. Also for quicker carbonation in the bottle I will add champagne yeast. The Sour beer does not have to be made with a complex turbid mash and can be a single batch of beer I just decided to blend the three as I liked components of all three at the time. Thats pretty much it if there are any questions feel free to ask.