What I mean by a "wash" is that I had a batch of Kolsch that I bottled and then took the yeast cake and "washed" it with boiled water, cooled of course, and then saved some of the yeast to use in a later batch. When I made the starter it fermented pretty normal but has a wicked sour/green apple smell and I emailed Al from ECY and the thought was maybe lacto since I have made several batches of sours lately(some got in there somehow). Hoping to end up with a sour Kolsch or Berliner-Kolsch, if not the grain bill cost me little to nothing, some 6 row, flaked maize and instant rice, and only a 3 gallon batch.
As for the Flanders, the wash of Bugfarm was less than a month old and came form a very healthy fermentation and I was hoping that it would sour more quickly since it is generation 2. I will toss the carboy on a brewpad and see if that will start some action, if not I am left to pitch a Roslelere or Belgian Sour Mix or I guess I could go Trappist/Abbey and then Brett L??