Originally Posted by Oldsock
Might it be autolysis? Two months in primary is a long time for a non-Brett beer.
I tend to rack my Berliners after primary fermentation dies down, Lambics are the only style I leave in primary.
Unless lacto can contribute to autolysis, I highly highly doubt that's my issue. I've left beers on the yeast for longer than this batch and haven't had any issues at all.
I figure when I add the brett i should rack since brett feasts on old yeast and the lees provides it with WAY too much yeast... I'm fairly inexperienced with sours though... am I correct with this line of thought?