Originally Posted by AmandaK
This is the first time I've heard someone say this, usually it is the opposite. Do you have personal experience with this we can learn from?
This makes sense to me if using the Berliner white labs culture. There is 10% sacc in there, so it stands to reason that by reusing the same yeast/bug cake that the ratio of sacc/lacto has been thrown off. With more sacc the bugs won't get as big of a head start as they would with the original blend.
Using something like the wyeast lambic blend - it makes sense that the lacto, pedio and Brett have been increased and the sacc has died off, which would make it more sour.
Not first hand experience, but it makes sense to me.