Split wort in 2 carboys, 2 results??

[TallahasseeBrew]

A few days ago I brewed a Berliner Weiss and split it into 2 carboys to quasi kettle sour, as in, kettle sour but in carboys instead of a kettle. So it's the same 10 gallon batch, put into 2 properly sanitized carboys, and I pitched goodbelly straighshot probiotic to sour.

Here's the kicker...Carboy 1 did what it should, the lacto did it's thing, as normal and I got a sour beer that was still near it's OG. Carboy 2 is also now sour, but it dropped gravity and had a krausen and was bubbling the airlock. OG was 1.035.

Carboy 1 was at 1.033 when I went to do a short boil today, Carboy 2 was at 1.012. I've blended them and boiled to kill off any bugs, hopped, and now the batch is sitting in 2 carboys again, now with a healty dose of yeast to ferment normally.

I suppose at the end of the day it doesn't matter, all the bugs are boiled and dead, and both samples tasted good, although different, and the blend is tasty, it's just odd. I wonder if there was some yeast in the goodbelly shots?

 

[owmatooth]

definately sounds like there was yeast in the goodbelly probiotics. Did you pitch one shot into each carboy? How fast did the fermentation take off in carboy 2? if it was in the first day or so, no way some minor random yeast from the airlock worked that fast. If it was over a matter of weeks, anything can happen.

which goodbelly did you use, i've been looking to do a sour like this myself, and what was your OG after the second boil?

 

[TallahasseeBrew]

I pitched 3 in each. Fermentation took off in under a day.

I used the Goodbelly StraightShot. OG after the boil was 1.032 after I combined both carboys.

I've used goodbelly before with good results, it's cheap and sours very well after about 3 days.