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I've read some weird things about ECY04 Anomala too, I'm wanting to do a 100% Brett beer with it, but I'm a little stumped on what to brew for it. I'll skip it for the dark winter saison and likely use the Wyeast B. Lambicus in that. Thanks for the thought about the orange carboy caps...

Thank you for your input Oldsock, hugely helpful and enlightening on this one! The clean recipe is a super solid dark saison with some nice 'holiday' spice notes to it, and I'll probably end up doing this again with a clean batch. I figure why not take this one just a bit further with a brett...

I brewed a Dark Winter Saison - closely following a recipe from Michael Tonsmeire's excellent book "American Sour Beers" to replicate a '10 Commandments' inspired ale. Brewed on 2/15/15, this has been in secondary since 3/10/15, on 1 oz. oak cubes soaked in tawny port. The flavors in the beer...

Love2brew.com Check it constantly and you may score some.

I would still try and prop them up! They may just need a little tlc!

I would recommend getting some drilled #2 stoppers from your homebrew store along with some airlocks. Pour your starter wort directly into your sour beer bottle after pouring off most of the beer you'll be drinking, and snap that stopper and airlock in the top. After a few weeks, add another...

Thanks for the advice, I decided to gather the slurry from the first batch - I filled 3 pint jars with a nice thick slurry. The first batch of ECY20 is already nicely sour after only 4 months! Funk is there too, and this is some funky stuff! My brew day ended up being way more productive...

Sounds like me! I have 6 carboys full of beer in the closet (fermentation chamber) and filling another 3 with lambic this evening! They are all ECY beers, half of which are sour/funky. I won't stop until I've collected all of them!

I brewed a lambic on 1/18/2015 with ECY20 - only used 8% wheat malt, 4% flaked oats, the rest barley. Still pretty cloudy...

Hey everyone, quick query just to see all of your opinions out there on pitching sour beers.... I have a vial of ECY01 Bug Farm with a prep date of 1/10/2015, so I want to use this asap before the sacch strains are too tired. I've also got a 6 gallon batch of ECY20 Bug County lambic that I...

Nabbed some ECY02 Flemish Ale!!! I've been waiting for that one!

WLP500 will make a very fruity tripel. It also doesn't attenuate quite as low as some others. I have used this yeast while going for a golden strong, and ended up with a beautiful tripel instead, with some nice fruitiness and a bit of sweet at the end. Not a bad choice for this clone, just...

Agreed. I'm assuming that CS barrels stored in close proximity together are also likely to spread their various microbes to one another. Whatever it is, it is good. :D

Here is a list I refer to quite often to inquire about what may be in the bottle to pitch/culture up: http://www.themadfermentationist.com/p/dreg-list.html Strangely it appears as though St. Bretta is in the "Bottles with Brett" category. I swear to you, there was bacteria in MY St. Bretta...

Check out this video, it may help you a little in your goals to get some sour notes into your beer: As for the Vieille, I'm not certain that it has any bacteria - I did try it once at the brewery, and I can't remember if I tasted any lacto... I can tell you that St. Bretta DEFINITELY...

True... I only mention racking off :D.... haha... ahem... just to get it away from the larger US-05 portion of the cake that can possibly (maybe unlikely) leave some weird flavors after rotting away at a 3.7 and lower pH... You may be fine just leaving it in primary. If it were me, I'd at...

I'd rack it off the cake within the next 2 weeks if you're looking to save any slurry, and then not touch it for at least another 90 days. I'm sure it'll manage to develop more by then. Then there's also the possibility of adding oak cubes as well.... Let it ride!

I scored a bottle and I'm confused as to what to try it out in.... Maybe something with an amber or red base and some fruity hops. Nelson Sauvin maybe? Definitely something with tropical notes... Possibly add some acid malt to the grist too.

Mine are much the same as others have described above. I'll just need to keep "feeding" the cultures and sample sparingly to keep them in optimal condition. Some have been going for 3-4 months and have really developed nicely - I am almost ready to pour 3/4 out to bottle and refill with new...

I have access to Crooked Stave, I'd be willing to send you any CS beer for some of that ecy02.... I also have a few vials of ecy34 built up.... ecy03, ecy20 too...