There should have been plenty of yeast. Either you have tired yeast or there's an issue with priming sugar. It happens, I have a stout that NEVER carbed up after six months. I'm going to force carbonate it now that I have kegs to do that. The other possibility is a bad seal from the grolsch bottle. I've heard it happening but I never had an issue.I tried my IIPA for the first time last night, I think it spent 21 days in the bottle and when I popped the top on the Grolsch bottle, there was no POP like I am used to hearing. Sadly the beer hasn’t carbonated. I dont know if it was that one bottle for some odd reason, the entire batch due to tired yeast or something, or if it just hasn’t had enough time at a high enough temperature yet.... Kind of disappointing because this is one I was really looking forward to..
I think that was most peoples problem with coming up with a good clone - how to achieve the specific type of sourness. I haven't frequented the brewing forums in a while and will dig around some of those to see if anything new has popped up in the last year or so.I think DFH Festina Peche is a berliner weisse (seems like lactic acid to me not a lactic fermentation) with peach juice added. The sourness may be just intensified by the malic acid of the fruit addition.
The sourness would most likely come from the malic acid contained in the fruit. Remember that the fruit sugars are primarily fructose and when the yeast ferment all the sugar you are left with the flavor compounds and the acid.I think that was most peoples problem with coming up with a good clone - how to achieve the specific type of sourness. I haven't frequented the brewing forums in a while and will dig around some of those to see if anything new has popped up in the last year or so.
On a side note, the razz-wheat I did had a touch of (unintentional) sourness to it that I'm not too sure where it came from. I had used a mix of canned and fresh raspberries and I was guessing that it came from the fresh. Maybe not washed well enough?? Either way I like a bit of sour in the fruit beers.