Anybody have any ideas about where the sour taste could be coming from and if it might go away?
I did two beers in a row with the White Labs KÃ¶lsch yeast a while back and noticed that both had a peculiar (but not necessarily bad) funky, fruity flavor. I don't mean to say that it was like a brett funk or anything, I just don't know how else to describe it. The first batch was fermented higher (68) than the second (65) and had a bit more of this flavor.
Once bottled and kept in the fridge for a few weeks, this flavor had diminished or perhaps become much more incorporated into the overall flavor of the beer. Not that this answers the cause question, but just my experience with the yeast. Perhaps it may help. Give it time.