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Old 01-29-2013, 05:12 PM   #21
jtejedor
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Sep 2010
Las Vegas
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Just wanted to make a small update. I sampled my tart of darkness clone that was pitched with ecy20 as the primary strain. Its only been going for about a month but holy moly is it sour! At this point I couldn't really taste much else so I am sure it will build some complexity in the coming months. It was like warhead candy sour. We will see where it heads the gravity was still a little high at around 1.18 or somewhere abouts so the brett should have plenty to eat in the coming months.

 
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Old 01-29-2013, 06:59 PM   #22
mcnewcp
 
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May 2011
Nashville, TN
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How are the other beers looking? I pitched ECY20 to a simple lambic wort (60/40 pils to wheat) a little over 2 weeks ago and got a small krausen about 36 hours in that only lasted for a couple days. Since then, all I've had are some small bubbles rising and a couple patches on top. They look more like left over krausen than a pellicle formation, though.
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Old 01-29-2013, 10:07 PM   #23
Sebas83
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Jun 2010
Brooklyn, NY
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ECY20 effing rules.

I have a solvers going with that in there and a pellicle only formed when I exposed it to oxygen after significant time passed from primary fermentation 3mos-ish.

Let it sit for a looooonnnnnnnng time. You'll be rewarded

 
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Old 01-29-2013, 10:22 PM   #24
TNGabe
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Aug 2012
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I moved mine down to the cellar, disturbing small pellicle in the process. Wow, smells so good already, can't wait to see where a year takes it.
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Old 02-02-2013, 01:52 AM   #25
skeezerpleezer
 
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Apr 2010
Roswell, GA
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I had similar results as TNGabe. I brewed on 1/31/12, and tried it tonight. It is very sour already after a month. It took a few days to take off, then had a day or 2 of visually active fermentation, then just small bubbles coming up the side but nothing like a normal fermentation. I am going to get some yeast out and add it to some 1 gallon fermenters, have a rye saison that could use some of this funk.

 
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Old 03-28-2013, 02:22 AM   #26
gwood
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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 intermixed with some very slight musty funk and big fruity notes. So much complexity from such a simple grist. Excited to see where it goes.
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Old 03-28-2013, 02:41 AM   #27
mo_feezy
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May 2012
Salina, KS
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Does anyone know when /where I can get some of this ECY20? Sounds right up my alley.

 
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Old 03-28-2013, 02:46 AM   #28
hoppyhoppyhippo
 
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Dec 2012
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Quote:
Originally Posted by mo_feezy View Post
Does anyone know when /where I can get some of this ECY20? Sounds right up my alley.
When it comes in stock, you can order it from here

LINK

Problem is when ECY comes in stock. Used some Burton Union and it worked great. Follow ECY and love2brew on facebook for updates.

 
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Old 03-28-2013, 09:16 AM   #29
woknblues
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Sep 2011
Albuquerque, New Mexico
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Quote:
Originally Posted by mo_feezy View Post
Does anyone know when /where I can get some of this ECY20? Sounds right up my alley.
Quote:
Originally Posted by hoppyhoppyhippo View Post
When it comes in stock, you can order it from here

LINK

Problem is when ECY comes in stock. Used some Burton Union and it worked great. Follow ECY and love2brew on facebook for updates.
The stuff is as rare as a hen's tooth. I was late to reply to the last two emails/offerings by a couple of hours, evidently they sell out instantly each time. One day...

 
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Old 03-28-2013, 01:32 PM   #30
Sebas83
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Jun 2010
Brooklyn, NY
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Last time I tried to order, it was sold out in about :10.

Gotta be on the dot with timing for those. Everyone in the country is ordering now (cold shipping season) so it's tough.

I have some ECY20 right now. I could prop up a vial for you if you'd like to trade?

 
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