505-Brewer
Well-Known Member
Mine was Oct 2015 if I recall and I got it in January.
Anyone getting any ropiness with bug county blend? If so any idea about when it showed up. Considering doing some blending with a young ecy20 beer which hasn't gone through that stage yet
And wonder about bottling for a comp at this stage.
Rosiness will pass. It's the pedio. Let it age some more
Can't believe that there is still bug farm available.
There's a simple answer to that ponderance. With all of the small yeast labs popping up, many trying to focus on sour and funky offerings, ECY is no longer the only show in town when it comes to unique yeast. I can't speak for any of the other labs that have popped up in recent years (Omega, RVA, Bootleg), but for The Yeast Bay 2015 was our first full year selling yeast and we sold 16,000 vials and enough commercial culture to ferment over 2,500 bbl of wort. Almost half of the 16,000 homebrew vials were Brettanomyces blends or sour blends.
To put it simply, while the demand for unique yeast strains and blends is steadily growing, the market share is getting split many more ways than two years ago in which ECY essentially was the only player. My projection for 2016 based on growth over the last 6 months already sees The Yeast Bay selling close to twice as much as we did in 2015. I have no doubt all the other new yeast labs are seeing similar increases the demand for their products, many of whom are placing a focus on ensuring they can deliver a steady supply of product. The innovation and forward thinking of homebrewers and craft brewers with respect to fermenting their beers has carved out a niche in the past decade or so that was clearly way too big for ECY to fill alone. Where there's a demand, supply will eventually follow.
In addition, one thing I have found to hold true between homebrewers and craft brewers given my sales trends is that once a brewer finds a source of culture they have success with, if it is available on a steady basis, they will be a repeat customer. Over 90% of The Yeast Bay customer base for both homebrewers and craft brewers are repeat customers. I'm sure 2 years ago, many of those customers were the same folks sitting at their computers all day refreshing the L2B ECY page in hopes of getting something. From what I can tell from customers I talk to in addition to posts I see in forums and social media, people have grown tired of the constant waiting and are willing to support other companies if the quality and supply are consistent.
There's a simple answer to that ponderance. With all of the small yeast labs popping up, many trying to focus on sour and funky offerings, ECY is no longer the only show in town when it comes to unique yeast. I can't speak for any of the other labs that have popped up in recent years (Omega, RVA, Bootleg), but for The Yeast Bay 2015 was our first full year selling yeast and we sold 16,000 vials and enough commercial culture to ferment over 2,500 bbl of wort. Almost half of the 16,000 homebrew vials were Brettanomyces blends or sour blends.
To put it simply, while the demand for unique yeast strains and blends is steadily growing, the market share is getting split many more ways than two years ago in which ECY essentially was the only player. My projection for 2016 based on growth over the last 6 months already sees The Yeast Bay selling close to twice as much as we did in 2015. I have no doubt all the other new yeast labs are seeing similar increases the demand for their products, many of whom are placing a focus on ensuring they can deliver a steady supply of product. The innovation and forward thinking of homebrewers and craft brewers with respect to fermenting their beers has carved out a niche in the past decade or so that was clearly way too big for ECY to fill alone. Where there's a demand, supply will eventually follow.
In addition, one thing I have found to hold true between homebrewers and craft brewers given my sales trends is that once a brewer finds a source of culture they have success with, if it is available on a steady basis, they will be a repeat customer. Over 90% of The Yeast Bay customer base for both homebrewers and craft brewers are repeat customers. I'm sure 2 years ago, many of those customers were the same folks sitting at their computers all day refreshing the L2B ECY page in hopes of getting something. From what I can tell from customers I talk to in addition to posts I see in forums and social media, people have grown tired of the constant waiting and are willing to support other companies if the quality and supply are consistent.
ECY is great stuff but with it out of stock 99% of the time it gets old.... It's like chasing a Unicorn.
The best sours I have ever made had dregs from 2 bottles of The Bruery Oude Tart in them. Nice solid pop the sour flavor - amazing stuff!!!
They released the flanders in late spring last year if my memory serves me right. I picked up a vial and did a killer kriek that I'm bottling this weekend.
I'll keep looking for updates. Thank you for the information. Hopefully it will show up more than just once as Im not always available on Ths AM to check.
I think there are so many other good options now, between the yeast bay, omega, and others that ECY isn't the only game in town any more. Not speaking for anyone else, but I kind of have a bit of ECY fatigue, with waiting for it to show up and trying to beat everyone else to the checkout counter.
It's nice having so many more excellent options that are regularly in stock. Nothing against ECY, he makes a fantastic product. But I like to brew to my schedule, and I can pretty easily get the cultures I want whenever I want through other places.
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