I've tried LHP from butcher packer, and i didn't care for the flavor it gave the salame. It was probably the same thing you were tasting, yeasty and sour. Last few batches i used F-RM-52 (i think, i need to check my freezer!), and it was much better,but the flavor was still sort of there. I did find that if you let the salame sit in the fridge for another week or 2 (regular fridge), the flavor seems to subside a little bit. Next time i'm going to order some T-SPX , as it says it is for lower acidification and less pronounced sour flavor. My guess is that the real tuscan stuff tastes better b/c they don't use starter cultures, they rely on the natural bacteria in the air/cellar. jason