Could it also simply be a matter of age and poor storage? An IPA that would be better fresh stored under less than desirable conditions might just contribute to some weird flavors in addition to the other items mentioned, just a thought....
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Agree! The flavor profile is even more interesting when you use the 'handful of grain' method of innoculating a starter to produce a sour. Then you are getting a wide variety of organisms that are finally dominated by lactobacillus. Just remember that this starter must be propagated under anaerobic (oxygen-free) conditions or there is a good possibility that your starter will grow 'funky' organisms that you may not prefer in your beer.+1 but I make it even more simple, without a lacto starter culture. I simply pitch the pack into the wort which has been boiled for 15 minutes and then cooled to 90oF. I hole the wort at 90 for 5 days and it sours to 3.8-4.0 pH, then follow with a traditional boil and hops, etc.
I find that using the lacto starters from either Wyeast or White can be somewhat one-dimensional, so the handful of grain method is my preference.
By the way, if you create this starter, you can verify that you have produced a predominantly lactic culture by smelling and tasting the starter. It should be pleasantly tart and smooth. Be aware that the culture can go through some nasty smelling periods, but let it go and eventually the lactic bacteria will win and the starter should turn tart and smooth. Keep the air-lock on the starter until you can smell the right aroma. PS: you also have to perform your mash or wort souring in an anaerobic condition or you will get too much funky, non-lactic character in the beer.
In looking at the recipe, there's no actual lactobacillus used for souring. It calls for saurmalz in the mash, then salt and lacto to taste at bottling. Given that recipe there is zero chance for infection.+1
Yeast strain and grist.+1, also be sure your thermometer is calibrated at mash temps if you can. You might be mashing lower than you think as well.