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Old 02-05-2013, 02:44 PM   #1131
g-star
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Feb 2010
PA
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Quote:
Originally Posted by CSI View Post
Any way that you know of to contact ECY directly? We'd love to do some trials with their yeast.
Al Buck runs East Coast Yeast. Joe Bair runs Princeton Homebrew, which is one of the only distributors of ECY. It's currently a one-man operation done in spare time, so the strains typically sell out in minutes once posted to the Google group. The brett/bacteria strains sell out in seconds.

Suffice to say, it's tough to get a hold of.

 
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Old 02-06-2013, 12:25 PM   #1132
TriggerFingers
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Aug 2011
Walnut Creek, CA
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You can call Joe and ask him about the ECY. I have seen various bottles of ECY in his fridge from time to time. I have stopped by before he has posted them on the google group and seen that he gets about 12-16 bottles of various kinds. Sometimes its one or two strains, others its 4 or 5. If I recall correctly he gets in whatever Al brings over. I doubt he would do some type of "wait list" for the ECY, but if you are out of the area it never hurts to ask.

 
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Old 02-06-2013, 12:54 PM   #1133
CSI
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Thank you all for the contact information on ECY.

 
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Old 02-06-2013, 01:30 PM   #1134
lunshbox
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Nov 2011
Gastonia, North Carolina
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CSI, I have some slants I would be happy to send you.
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Old 02-07-2013, 12:22 PM   #1135
CSI
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Quote:
Originally Posted by lunshbox View Post
CSI, I have some slants I would be happy to send you.
Thank you. I'll IM you. We'll be happy to pay shipping.

 
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Old 02-07-2013, 12:23 PM   #1136
CSI
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Jan 2011
Charlotte, NC
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Quote:
Originally Posted by g-star View Post
Al Buck runs East Coast Yeast. Joe Bair runs Princeton Homebrew, which is one of the only distributors of ECY. It's currently a one-man operation done in spare time, so the strains typically sell out in minutes once posted to the Google group. The brett/bacteria strains sell out in seconds.

Suffice to say, it's tough to get a hold of.
Thanks g-star. The backgrounder is much appreciated.

 
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Old 02-09-2013, 02:37 PM   #1137
CSI
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Just before tasting a recent Westy clone we sat down for another taste trial of a Westvleteren Abt 12. Now that Belgianshp.com has the Abt 12 in stock most of the time we've stocked our break room chiller with it.

On this taste test we detected distinct Saaz. Still the clear sweet-bitter of Northern Brewer with a spiciness that reminds me of Brewers Gold, (possibly H. Mittelfrueh). Mouthfeel was lighter than usual and closer to St. Bernardus Abt12 (near exact). A little boozy on the backside with the expected understated non-sweet dried figs. No longer any detection of Pale malt whatsoever (have they gone to decocted Pills only?). I suppose batches will vary with the art even at St. Sixtus. I'd say after bottle re-fermentation/aging the FG came in closer to 1.011 than 1.012. A beautiful ale every time to be sure but this was an apparent change in recipe that all of us here noticed. Much preferred the former releases. Anyone else detect changes?

Date for reference (13.12.15):
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Old 02-09-2013, 11:19 PM   #1138
ultravista
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Mar 2007
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I don't have access to the Westy 12 here but today, I had St. Bernardus 12 on tap at the Yard House. Mother of all creatures big and small, the taste was really close to the New World recipe.

I let the end of the glass flatten-out to get somewhere near where mine is right now. Without question, they are spot on duplicates. Due to underpitching, mine is just a wee bit sweeter. The wife said "isn't this what you have in the garage?"

CSI, in the post above (#1137) which of the recipes are you referring to?

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Old 02-10-2013, 06:55 PM   #1139
CSI
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Quote:
Originally Posted by ultravista View Post
I don't have access to the Westy 12 here but today, I had St. Bernardus 12 on tap at the Yard House. Mother of all creatures big and small, the taste was really close to the New World recipe.

I let the end of the glass flatten-out to get somewhere near where mine is right now. Without question, they are spot on duplicates. Due to underpitching, mine is just a wee bit sweeter. The wife said "isn't this what you have in the garage?"

CSI, in the post above (#1137) which of the recipes are you referring to?
Congratulations on the success of your brew!

In answer, we were sitting around the table sharing 2 Westvleteren Abt 12's between four of us here at CSI...first comparing notes from previous Westy 12 taste tests and then on to the clone. In this case we were following it with the tasting of a young 017x (at 3 months). We all noted an absence of Pale malt compared to previous Westvleteren 12's. The test trial turned out to be more a comparison of Westy v. (previous) Westy.

 
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Old 02-14-2013, 06:19 AM   #1140
ultravista
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Mar 2007
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Out of curiosity, how do you compare the St. Bernardus with the Westy 12?

 
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