Originally Posted by ReverseApacheMaster
You won't get sourness out of just brett. Just funk. To get sourness you need to add souring bacteria.
I'm not sure what caused it to taste meaty but autolysis would not be fixed by racking off. Sickness is a texture issue, so it's not that, either. When you say you racked, did you cold crash before racking? Did you taste it just after racking or after bottling?
Sorry, I meant funk. Sometimes I conflate the two terms, even though they're not the same thing. To answer your questions, i didn't cold crash it. I just took a taste from the 2-3 ounces that were left in the bottling bucket. For my initial taste a month back, I just withdrew some with a glass turkey baster while it was still bulk aging.