I've made a lot of sour/wild beers, so I'm used to them going through their "sick" and ropey phases, usually due to pediococcus. I just repitched a slurry of ECY020 Bug County into a Flanders Red, and after only 2 weeks, I took a gravity reading and the beer is SO ropey and thick. It's already down to 1.010, but I've just never seen this happen so quickly.
You have larger than normal cell counts of the Pedio. The original pitches used in the past (from the company) has much lower cell counts that take time to build up. Your repitch didn't need 6 month for the Pedio to build up as it was already built up from the previous batch.
When I checked a rye sour with bug county at 3 months it was as ropey as sweet and sour soup! I unfortunately didn't check the beer before 3 months tho so I'm not sure when it happened.
Oh, I realize that the Pedio outgrew other things in the mix, but I've never seen ANY amount of Pedio make a beer ropey in 2 weeks.
Wasn't arguing that man. Was going to say that the Brett is a good thing, will break down the exopolysaccharides produced by the Pediococcus, but you probably already knew that...
