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Old 10-09-2010, 04:25 PM   #21
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Old 10-17-2010, 12:54 AM   #22
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Originally Posted by CFuggles View Post
Beer scene magazine is going to have an article on THE original Ballantine strain this month. A gentlemen named Al Buck of East Coast Yeast has revived the Ballantine Ale and Lager Strains from streaks from the original yeast banked cultured from the Newark NJ brewery. He is calling it "Old Newark Ale".

It is offered through Princeton Homebrew in 125ml pitchable nalgene bottles.

Joe at Princeton Homebrews has it for sale
http://beeradvocate.com/beer/profile/2868 . He can ship.
East coast yeast is also offering a saison blend and bug farm lambic mix. Deff. some interesting yeast happenings on the east coast.
I was at the shop today and spoke with Joe. He's currently 100% out of stock on the Old Newark strain from East Coast/Al Buck. He asked i shoot him an email so i can know when he gets it back in stock. I also found Al's email and sent him a friendly email as well.

Joe said that as soon as he got the stuff in, it was gone within a week or two. I will post up if/when he has some back in stock. I'll be brewing with it as soon as he gets it to make myself a home yeast bank.
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Old 10-17-2010, 01:48 PM   #23
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Must. Get. This. Yeast.

Thanks for the tip! Maybe I'll shoot down the river in the next few days...

Cheers,

Bob

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Old 10-17-2010, 02:20 PM   #24
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Worst cause scenario if Joe doesn't get more soon I can get you guys some from my secondary. I keep this as a house strain now

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Old 10-17-2010, 03:27 PM   #25
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Must. Get. This. Yeast.

Thanks for the tip! Maybe I'll shoot down the river in the next few days...

Cheers,

Bob
Before you do that, i have an update!

I emailed Joe at PHB, but have not heard back yet. He did say he'd FWD to Al and see what's what. I also wrote to Al and Nina got back to me (his wife i'd imagine) about the yeast. She suggested i contact Joe and see what he has in stock first and go from there. She was very fast to write me back (within an hour) so i expect she'll get me more info soon.

As i said, if i hear they have more in stock, this board will be the first to know.

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Worst cause scenario if Joe doesn't get more soon I can get you guys some from my secondary. I keep this as a house strain now
Now that is the spirit of homebrew! I also wanted to keep it as a house strain which is why i'm bringing this up. Live in Jersey, gotta brew local. It's how i roll.
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Old 10-17-2010, 04:28 PM   #26
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I have an update!

East Coast Yeast is looking to get the Old Newark yeast into Brewer's Apprentice as of yesterday, but nothing official so it seems. Nina says they gave BrewApp a card and that's all i know about that.

Al is looking to get the yeast out to homebrew clubs like WHALES and others like it. They want to do monthly orders and distribute at meetings, etc. Very good concept, IMO. They want to make the strain available to the people who can't easily get to Trenton to shop at PHB. (if you haven't been there, GO! great shop!)

Nina also says that Al is brewing today and will probably be culturing as well. She also said that Joe should be restocked some time in the next two weeks. I know I'll be making a trip the moment they get some.

Hope this helps everyone.

ps: their other yeasts include...

ECY01 BugFarm: A large complex blend of cultures to emulate sour beers such as lambic style ales. Over time displays a citrus sourness and large barnyard profile. Contains yeast (S. cerevisiae and S. fermentati), several Brettanomyces strains, Lactobacillus and Pediococcus. The BugFarm blend changes every year and can be added at any stage of fermentation.

ECY10 Old Newark Ale: Sourced from a now defunct east coast brewery, this pure strain was identified as their ale pitching yeast. Good for all styles of American and English ales. Suggested fermentation temp: 60-68°F. Apparent attenuation : 68-72%

ECY07 Scottish Heavy: Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%). Suggested fermentation temp: 60-68°F.

ECY08 Saison Brasserie blend : A combination of several Saison yeasts for both fruity and spicy characteristics accompianied with dryness. Apparent attenuation: up to 80%. Suggested fermentation temp: 75-85° F.

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Old 10-17-2010, 07:12 PM   #27
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Awesome. Thanks for the updates!

Bob

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Old 10-23-2010, 11:57 PM   #28
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Just got back from a trip to Princeton Homebrew and they OLD NEWARK in stock as well as the other 3 yeast varieties mention above. I bought the ones in this photo. Thought i would pass along the good news.

Get it while it's there because Joe got 6 vials ONLY of the Old Newark and not much else of the rest. They're $8 a pop and look really good. Mine had a bumpy ride home, hence the bubbles in the bottle, but we all made it home. Born on date is last Thursday, so it should be pretty fresh. Joe is limiting it to one bottle per person until he gets more in, which is understandable. More Old Newark is on it's way, but no telling how soon. Now there's a demand, so let's home we can kick ECY into gear.

img_1160.jpg  
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Old 10-24-2010, 12:08 AM   #29
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Dude!

Of course you tell me this AFTER I drove through at lunchtime.

NOT COOL.



Bob

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Old 10-24-2010, 02:45 AM   #30
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Nice stash! let us know how that scottish heavy turns out. The Saison Brasserie is a great mix of strains.

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