I picked up a vial of the ECY02 (Flemish Ale) a while back and am pretty excited to give it a try.
My plan is to brew the AHS Flanders Brown kit with Wyeast Abbey II in primary, rack it to a carboy after high krausen and pitch the ECY (which is a blend of sacc, brett, lacto, and pedio) to finish out fermentation / age.
Has anyone had experience (good or bad) with these guys -- there sure is a lot of buzz around these bugs!
Does this seem like a pretty sound method? This is also my first sour beer. I have some leftover oak cubes from another beer I brewed that I might throw in down the road as well -- just don't want too much going on.
My plan is to brew the AHS Flanders Brown kit with Wyeast Abbey II in primary, rack it to a carboy after high krausen and pitch the ECY (which is a blend of sacc, brett, lacto, and pedio) to finish out fermentation / age.
Has anyone had experience (good or bad) with these guys -- there sure is a lot of buzz around these bugs!
Does this seem like a pretty sound method? This is also my first sour beer. I have some leftover oak cubes from another beer I brewed that I might throw in down the road as well -- just don't want too much going on.