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Yes!

Interesting experiment. Please post more results as they progress.

Have emailed Sam? He may be able to replace them. I don't have 001 or 007 or I would send some along. Mini Update: Pitched my five on 8/30 (late into the night). I was surprised to see that 008, which Sam had informed may lag a while, was active. 052 was also active (more so).

Samples received today. Everything was fine! Thanks Sam! Excited to get going.

I concur. I would be happy to do so as well.

Subbed. I've got three almost full kegs that were pulled out of my fridge during a recent move. They've been sitting in the garage under pressure for six months and I haven't had the heart to check them (much less dump). Maybe I should say F it and give them a potential new lease on life ;)

Thanks for doing this Sam. I've enjoyed your blog for a while now and I'm looking forward to contributing.

Just signed up: EBY08, EBY10, EBY11, EBY12, and EBY 13. As of a few minutes ago it appears that 8, 11, and 13 are the last available. I'd be willing to trade with folks after the test batch is done.

I have all three and have stepped them up but have yet to brew. I'll post results.

^THIS^ Sign me up for two copies!

1) I'd have to reference my notes, but will do so when I have access (on a plane right now). From memory, the beer was driven by classic Brett characteristics, which were WAY over the top due to the fact that the beer was left out in high temps (high 90's!) for several days during active...

I've had the same experience on a Saison with Brett B that I made. It transitioned from a very light colored beer (simple pils and wheat grist) to a dark purple(y) color. I don't have a pic on my iPad, but I tweeted a photo of the beer after it had darkened...

I'm curious to hear about your results. I've been considering doing something similar with some of the bottle cultures I've been holding onto (3F, Cantillon, and a Berliner)

Just pulled my first sample last night since brew day (first week of Jan or around there, would have to look at my notes) Progressing quite nicely. Strong tartness, boarding on sour already. Very slight cherry pie with big stone fruits in the finish. Interesting nose, has slight baking spice...

http://www.ustream.tv/recorded/13867448 Cool vid on the subject

I'm not sure what the stated cell counts are from White Labs for their bacteria, but *I think* one pack from Wyeast is ~100M, which would be ~1M per ML in 5gal. I've been researching the same method you're using now and the info I can find shows a pitch rate of closer to ~10M per ML for the...

Just pitched last night. Simple 60/40 pils/wheat (torrified and flaked) grist. I decided to make a starter with half the vial a day ahead. No activity as of yet. Also pitched the Flemish Ale blend in a red. Seven hour brew night!

Scratch that. The Flemish is Sept. the Bug County is Oct. I'm wondering if I should pull half the vial and get it active prior to brewing tomorrow.

Was your vial from the September production run?

Dug up my notes from the six weeks into primary with just ECY05 (no dregs yet): "Slightly acidic. Thin and tart, very dry. Light fruits w/ some very slight funk in the nose, starting to develop a Brett B character. White peach, apricot? " 70% Belgian Pils 15% Maris Otter 12% White Wheat 3%...