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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Very Wild Saison ECY20
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Old 01-31-2012, 05:22 AM   #21
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great news! I'm anxiously awaiting my free samples!

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Old 01-31-2012, 02:48 PM   #22
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See I thought that ECY20 (and Bugfarm for that matter) would take alot longer then ~3 months. Maybe I will be reevaluating my timeframe on some of my beers going atm.

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Old 01-31-2012, 03:57 PM   #23
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I mashed it like a saison which makes it easier to ferment. It took longer than the brett blend ECY03 but not a year. Last gravity check was 1.004 and it's at 1.002 now. If it shaves 2 gravity points off in the bottle that's fine it's going in champagne thickness bottles.

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Old 02-01-2012, 04:59 AM   #24
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Let us know if you get the sulfur note after bottling. I got it in a blonde with Bugfarm 4. Pre bottling great, after bottling, sulfur until 6 months. Vinnie told me he gets the same thing in Temptation. Seems to only happen in blonde sour beers.

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Old 02-01-2012, 12:01 PM   #25
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I'll let you know. I don't anticipate opening one until at least 3-4 months from bottling.

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Old 02-09-2012, 04:53 PM   #26
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Bottled up and drinking the remainder of the bottling bucket. I like the way this tastes a whole lot. It has a good moderate sourness and a slight hop bitterness with a nice hop aroma now. I can't wait till I pop one of these. I will likely try one in May sometime. I bottled in six 375ml corked bottles, 10 - 750ml corked bottles, and a big daddy 3L bottle. I also had enough to toss some in a couple heavy crown cap bottles. Which will be my sample bottles as the months go by.

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Old 02-09-2012, 05:02 PM   #27
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If you had to change anything about the recipe would you. I'm asking because I'm thinking about doing 10 gallons.

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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.
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Old 02-09-2012, 05:05 PM   #28
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At this point no. I'm planning on doing another batch very soon and I'm only changing one thing. The next batch with have flaked wheat instead of spelt because I have a bunch I need to use up. So that won't be a huge difference flavor wise anyhow. I am going to split it between more ECY20 and the other fermentor will be a total gamble. I've saved all my sour beer cultures in a jar. I've fed it periodically. I added a bunch of belgian sacch strains, and I plan to pitch that wild belgian cocktail along side the ECY20. That way I'll have a nice 10gal helping after fermentation is done.

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Old 02-09-2012, 07:41 PM   #29
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Sweet! I got a 1/3 bag of spelt on the way just to brew this

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Old 05-26-2012, 03:59 PM   #30
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This had developed pedio rope in the bottle (exopolysaccharide complex) and I'm happy to say the viscosity that developed in the bottle is gone. It has a nice mouthfeel and good body to balance the sweetness. That might be a slight residue from the exopolysaccharide complex but I can't 100% tell. Either way I really like it. The beer is sour but not smack you in your face sour. The 25ibus I think it's a nice a nice feature with the beer that should be interesting as it develops in the bottle. I sort of based this idea on what I've read of the old De Ranke XX Bitter. Can't wait to crack the 3L bottle sometime next year.

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