100% Brett Claussenii

2L lacto starter from nancy yogurt used to kettle sour before boiling/hopping. (1/2)

Actual yeast Wyeast Brett C

Non sour 1/2:
6/18/18:

• OG: 1.056
  
• pH 5.40
  6/29/18:
  -SG 1.011, very cloudy, very tasty
  
  7/21/18:
  -bottled
  -FG 1.007
  -pH 4.15
  -tastes like rubber (what happened over those 4 weeks?)
  
  -9/18
  Rubber flavor somewhat faded. Still not great.
  
  Kettle-sour 1/2:
  6/18/18
  
• 1/2 inoculated with lacto starter, pH at 1 hour 4.50
  6/19/18:
  
• pH 4.1 at ~12 hours
  
• pH 3.4 @ ~ 21 hours
  
• brew completed decreased hop boil from 50 to 40 minutes
  
• OG 1.049
  6/29/18:
  
• now clear, unlike the non-sour counterpart. Flavor dominated by lactic acid.
  7/3/18:
  
• FG 1.008 (probably been there for a week)
  
• Just tastes like lactic acid with little other character
  
  8/3/18:
  -tastier
  -dry hopped with 14g Mt Hood, 14g Sterling
  
  8/10ish/18
  
• bottled
  
  9/8/18:
  
• Yeast asserting itself more. Really tasty now.