Sour mash berliner losing it's sour?

[christyle]

I've made 2 batches of this recipe over the last few months and recently opened one of my base (non-fruited) sours from my first batch. It has moved from a very lactic sour, almost like spoiled milk, to now more of a white wine flavor, without much in the way of tartness. I noticed my later batch doing the same, but this one is much more apparent. Would the us-05 be chewing up any lactic acid over time or does it fade?

 

[burninator]

It could be just the opposite. Maybe there is some live bacteria in there contributing a more complex souring that's pushing the initial tartness to the background.

That dry white wine quality is one I like in a berliner.

 

[christyle]

Interesting. It's not sour much at all anymore. I seem to have a common problem of my other bottled beers not being shelf stable, which could be the nature of bottles with live yeast still. I've got a lot left as I didn't like the initial taste, so I will see how it progresses.