is the link to the recipe itself for reference, I wont replicate that whole discussion here.
Here's the issue I'm having:The first time I brewed this, a clean (little to no noticeable Brett flavor), sour flavor was surprisingly noticeable after only 1 month with the 3278. The last 2 times I've brewed it using the same protocol, there was very little noticeable souring after 1 month (which is fine, that's what I expected the first time) but the Brett funk is pretty intense. In fact, with a blueberry version I tried after 1 month, I actually gagged on the sample it was so overpoweringly nasty horsey-ass barnyard insert your Brett adjective here.
Now i know these usually have to age 1 year plus to develop their complex profile (although my first batch is really nice after 7 months), but my question is, how much will those overpowering Brett flavors disappear with age to be replaced by somewhat mellower acidity? I guess since the balance of microorganisms in the blends and how fast they replicate in the wort is always different, some will taste "sick" early on while others won't? Is there hope for those that a sick early?