Pineapple Method makes tangy starts?

A little bit ago I boosted my start using the pinapple method posted on this site.  It worked wonders for getting my loaves back on track with rising, but now a few weeks later, my start and the new one I created using that method are exceptionally tangy.  the flavor comes out nicely in white loaves, but for whole wheat it is overpowering and unpleasant.  Has anyone done this before?  Here is a link to the blog i post to for my experiments, and the change the pineapple method made to my loaves, I'm just trying to fix flavor now. http://thebreadgeek.blogspot.com/2011_02_01_archive.html (scroll down to the bottom, then read up from there).