Recent content by Soilworker

So I have quite a few ECY20 Bug County, ECY01 Bugfarm, and ECY02 Flemish Ale from like January this year (January 2014). Is this stuff still good? It's been kept at about 50-60 degrees Fahrenheit the whole time but due to the craziness in my life I haven't been able to brew with it. Will...

So souring wise, I think getting a saison with 3711 to sour is going to be difficult since 3711 tends to finish pretty dry and those sour bugs won't have much to eat. That being said I made a saison with 3711 that was at 1.007 after 2 weeks in primary. I added brett brux to that and 6 months...

I have two beers going with ECY20 right now, a West Flanders Red and a Golden Sour. I racked them off primary after 1 months and 1.5 months respectively and I tasted them. I was surprised at how tart and slightly sour they were already. It was certainly more sour than many commercial sours...

Got about 3 fingers worth of dregs and beer with 12oz of pasteurized apple cider sitting at around 90F:

Thanks for the info guys. I think I'm going attempt to culture up some of the bugs in the dregs by adding some apple juice to the bottle (emptied with just the dregs) and letting that ferment pretty warm. Hoping that it will turn sour eventually so I know there's some viable lacto in there and...

So I'm looking to make some pretty tart beers and would like to culture some lacto from some bottle dregs from Cascade Brewing since I've heard they have a pretty aggressive lacto strain. What is the best way to go about stepping up the lacto? I'm not as concerned with the other yeasts like...

From Micheal Tonsmiere in his post about his 100% Brett Brux Trois IPA he has this to say:

Just an FYI for everyone since I've seen people looking for some East Coast Yeast. Love2Brew has ECY VI Bugfarm, ECY20 Bug County (last offering), and their Scottish Heavy, and Kolschbier available now (1/24/2013 8:30am MST) Good luck...

I would suggest its more of a lack of us to properly describe this smell but a smell in general is usually described by what is smells like and those seem to be descriptors people like to use. The two compounds that Brett produces that are the primary contributors of this aroma are...

For future reference it sounds like they will ship to Canada according to their Facebook page. From a post on November 8th 2013 about ECY being back in stock someone asked about shipping to Canada and they said the following:

What's the gravity on the sweet beer? What yeast strains did you use? How long has it been fermenting? Fermentation temp? I would say adding lactic acid is a quick band aid at best and I don't think you'll be happy with the end results if you were looking for a sour beer...patience is critical...

Haha just realized how old the original posts were on this thread. We got some zombies.

Yes, if you use Pedio. Pedio will produce a noticeable amount of diacetyl and you need other bugs to clean up that diacetyl. Its common practice to pitch pedio with brett since brett will clean up the diacetyl. Lacto you'd be fine I think...berliner weisse is a beer soured through lacto without...

Almost exactly how I did mine...came out awesome, just make sure you keep your fermentation temps within reason. Also I'd make sure you go off taste and not just gravity alone, when it tastes good go ahead and bottle and pasteurize once the bottles are carbonated. Mine took a bit longer than...

I used a hop bag since I didn't want to risk any vegetal flavors as I don't really care for them but with such a small amount of hops you should be fine with any of those methods.