Anyone else had a problem with the ECY20 from early 2015 not really souring?
I saw something on Reddit after google searching that suggests I'm not alone here.
I brewed three beers early last year (February), an Oud Bruin, a Flemish Pale Ale, and a Session Kriek, all with ECY20.
The yeast/bug blend ripped through the gravity very rapidly, all around 1.001 as of September of '15. However, all but no acid. I just sampled them again thinking maybe it was a time issue, and very little progression whatsoever. They all taste alright, but the slightest tartness and zero funk. Even the Wyeast/White Labs sour cultures seem to produce more funk/acid in this timeline, and I was super excited to get my hands on East Coast Yeast as I've heard repeatedly that the sour blends are second to none, but this is leaving me with a very sour taste in my mouth *rimshot*.
Anyone else had this issue?
I saw something on Reddit after google searching that suggests I'm not alone here.
I brewed three beers early last year (February), an Oud Bruin, a Flemish Pale Ale, and a Session Kriek, all with ECY20.
The yeast/bug blend ripped through the gravity very rapidly, all around 1.001 as of September of '15. However, all but no acid. I just sampled them again thinking maybe it was a time issue, and very little progression whatsoever. They all taste alright, but the slightest tartness and zero funk. Even the Wyeast/White Labs sour cultures seem to produce more funk/acid in this timeline, and I was super excited to get my hands on East Coast Yeast as I've heard repeatedly that the sour blends are second to none, but this is leaving me with a very sour taste in my mouth *rimshot*.
Anyone else had this issue?