Could be, like I said, I followed the instructions, umm it just tastes like the way it smells when you stir it up before draining into the kettle. I'm fairly experienced, I brew on racking days always so its prob not equipment or user failure. Also, in Colorado I would expect we have less and somewhat different bugs floating around. I always do about a gallon of sparge sugar into a pitcher and add it to the top to clean it out etc. It was my first, and so far only, attempt at souring a beer which is a style I like. I'll keep it until next summer to see if it becomes fit for human consumption.
As for the bjcp thing, its not like freshly cut grass, its more like grass thats ready to start a fire if you've got a big enough pile. Probably a lot of the same bacteria at work in both..
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