I have recently started playing around with lactic/wild fermentation. I was aiming to make a stronger version of a berliner weisse, similar to the moondog mullet series in Australia. I use partial mash, wheat and pilsner base with some rolled wheat and acid malt thrown in. I also put in about 2.4kg of mulberries with brew length of 24L. O.G. Was about 1.044. Fermented with a sour mix I made up by culturing dregs from a cantillon Kriek and moondog perverse sexual amalgam with some malted grain thrown in. This as actively fermenting when I pitched it and I rinsed the grain in water as well as the bottle and chucked that in as we'll to try and dislodge some yeast from the malt. Also put in a pack of safbrew wb at the same time. Fermented at low 20C, fermented quick and hard no airlock activity after 3days gravity at 1.010. I left it for 2 weeks and no extra activity or drop in gravity. Bottled last week, pulled a glass off to try, was flat and sour and slightly thick in the mouth. Now forming a pellicle in the bottle, cracked one today to try and the beer is super thick. It taste fine, needs to condition a bit longer to get the bubbles going, it is nicely sour but the body is super thick. It is almost glutinous I stirred it with a fork and lifted it up and the beer was trailing off the fork, like a syrup would. The only thing I can think of is that it is lipopolysaccharide being produced by the bacteria but I can't find any reference to this anywhere. Has anyone seen something like this before? Do you think it should be ok? I have had something similar in a commercial beer before which was brewed with sourdough but it was nowhere as thick as this.
Cheers for any help or advice