You're right--there is definitely an acetic character to all of the beer. I don't mind it because it isn't (to me) the aggressively sharp acetic acid character of a fermentation gone wrong but I can still see how people don't enjoy it or would tire of it. My house sour culture has Ale Apothecary dregs and it gets that same acetic character no matter how much oxygen I keep away from it. It gets rampant if given the chance to come in contact with too much oxygen so it's a real PITA to brew with. My beers are a little softer than Ale Apothecary but that might be the other participants in my culture or that I'm generally brewing beer with half the ABV.