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Out of curiosity, why? The cherries will just cover up the subtle complexities of an already well balanced sour. I try to add fruit to my blandest beers, nothing off, but something that needs an extra kick of acidity and complexity.

Mine started at 62 ambient, and I've moved it up from there. Your wort temperature was likely in the 70s at peak, that could certainly skew it fruitier.

Those drops to 55F certainly aren't helping anything. Your priming rate is also very low. Assuming your beers peaked at 75F, you barely added enough priming sugar to reach 2 volumes. Maybe that's it? You can certainly try warming them up, giving a swirl, and seeing what happens in the...

What temperature did you ferment at? I've kept mine in the mid-60s, now creeping up into the high-60s as fermentation slows.

There is talk of some of those northeastern hop-specialist breweries using WY1318, which leaves a pretty cloudy beer. I've got my first batch with it (Galaxy/Simcoe pale ale) fermenting now.

I recently brewed a riff on HoTD's Adam with maple. Ended up adding a quart of grade B maple syrup in 5 gallons and the flavor is still subtle. This was in primary, but after the bulk of fermentation was complete. I've read that some much-sought-after maple beers are as high as 10% by volume...

I noted 1.008 after 6 weeks down in the comments. Doubt it ended up much lower. Haven't found any great sources on what determines lactic acid production in heterofermentative strains. Anecdotally, hops seem to reduce acid production even if they aren't enough to stop fermentation.

At bottling the cranberry was present, but subdued. Not too astringent and didn't smell like cranberry cocktail, we'll call it a win.

I guess I'm qualified to chime in. You'll get an extra .5 volumes of CO2 for every .001 drop in gravity in the bottle. At 1.010, that is a lot of potential carbonation that could be produced if you add Brett now. I’d suggest aging the beer on Brett until the gravity stabilizes, then...

Yep, I think I quoted Greg in ASB as saying they aim for 75 billion/pack.

Can confirm, nice guy, delicious sour beers! Some of the best stuff I tried at Dixie Cup last year.

Better is relative, neither L. buchneri nor L. delbrueckii performed particularly well under ideal conditions.

5335 is L. buchneri as far as I'm aware. We actually got better results with it than WLP677 (which echos my own experiences and frequent emails I get). The L. plantarum was one of the isolates from Omega's Lacto Blend. South Yeast sells a couple Lacto isolates, not sure what species they are though.

A friend (Matt/drabmuh) and I have a similar experiment in the most recent BYO with L. brevis, L. delbrueckii, L. plantarum, and L. buchneri. 5335 seemed to be the most temperature sensitive, at best we got it to about where you did, but at some temperatures it struggled to get much below 4.0.

As in no bacteria, as far as I'm aware it has both ale yeast and Brett. Here's a few notes on the microbes from John Laffler.

Lacto usually doesn't produce much of a pellicle. There is nothing about bottling that stops Lactobacillus souring.

I can't think of a reason to rack, bottle and get to enjoying it! If it hasn't soured yet, it likely won't. What microbes did you pitch? Adding more microbes now won't do much because there isn't enough sugar to convert into lactic acid. Next time choose a more aggressive Lactobacillus...

I do my best to give each photo a unique character, sometimes that means taking a picture on the floor. I boil most of my sours and they clear up eventually, just takes time.

Mine are clear, but they also take a few months. I do a decoction and don't boil, but generally assume the bugs/time are to credit for how clear my sours end up.

My wife tried to order a Berliner weisse in Berlin without syrup. They refused. She had the German guide explain. They refused. Either they felt it "improper" or simply had it all pre-mixed. Either way, she ended up with a Pilsner.