Originally Posted by tgmartin000
So I'm getting ready to brew my first sour beer probably this summer, and was just wondering what the differences are between bugfarm and the Wyeast/WL offerings, like Roselare? Seems like people really dig the ECY stuff, what's up?
Per their Facebook page.
"The limited release for ECY20 BugCounty is approaching (Nov/Dec). A few facts - there is no bulk yeast strain and no Acetobacter in the mix.
There will be a total of 20 organisms in the culture: Brettanomyces yeast make up the bulk of the blend (15 strains/species) including bruxellensis, lambicus, clausenii, anomala, custersianus, nanus, naardenensis. Bretts from the old ECY blends #1 and # 9 are back including not one but two stains from Drie Font. Also the brett from ECY03 was included of course.
A wild yeast isolated from gueuze was added called Pichia membranefacians. Although very little impact is expected from this oxidative yeast (no acetic acid was detected), it is likely to assist in pellicle formation.
Two Saccharomyces yeast are included. One a sherry yeast, the second a close relative of S. cerevisae called S. paradoxus. Paradoxus has been linked to wine additions for its aromatic properties, pectinase activity, and the ability to partially convert malic to lactic acid.
Finally, two lactobacilli are added with a healthy dose of slime-producing Pediococcus. Slime produced will dissapear and be consumed by Bretts adding more complexitiy.
BugCounty is intended for all kinds of wild beers - especially lambic-style ales, Oud Brune/Flemish red ales. BugCounty will infect any beer."
If you read WL or WY descriptions they don't come close to the variety of this blend. I haven't tasted a finished beer yet with ecy20 but the WT and WY are very tame sours, im guessing this will produce a complex dry tart sour with this library of funk.