Yours must've been pretty old, or kept out of refrigeration to get that sour.
Wow, you ARE
the expert, and thank you so much for the response - leaving it out of refrigeration was exactly what I did.
Somehow, in the amount of information I've garnered in studying how to make breads, it was shown that if one is going to keep the biga (in my case a pate fermentee - awesome new term for me to learn about by the way) for any length of time, to keep it in the refrigerator. Well, I didn't exactly consider less than 48 hours a proper length of time, and in the videos I watched they didn't seem to go over what to do with the biga for shorter amounts of time, lol... so I made it up and stored it outside of refrigeration.
I don't know what other direction to take no knead bread in its recipe since, while good looking, the complexity of taste just wasn't really there with the 12-18 hour recipe so many of us are trying to use these days. If it won't kill me, I'd rather keep using (or occasionally use) a piece of the pate fermentee from each batch just to see where it takes it for taste (though, as I write this, the piece I took off of this newer sour dough is in the refrigerator this time - and I'll keep doing that since the more I think about it, the more ... risky... it seems that leaving it out may allow it to get moldy or bad bacteria or something ... there must be a reason other people don't leave it out for near-future use, and that the end product stood out so well that you were able to pick out exactly what I did wrong