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I'm pretty sure all CS beers that are listed as being "aged in oak foeders/barrels" have all of the bugs = brettanomyces, lactobaccillus, and pediococcus. From my experience with St. Bretta dregs, I've had a starter get very thick and ropey (sign of pedio) Another 1 gallon that was pitched...

Looks like most of their blends are in stock! I may try the Wallonian Farmhouse, it's been out of stock for awhile.

ECY20 Lambic developed powdery spots all over the pellicle just a few days after posting the initial pics. Sorry for same 'ol pellicle as last time, but it looks like it was sprinkled with powdered sugar.... I haven't opened the carboy.

Thanks for elaborating :). I'll have to give that combo a try. My first AG brew was a saison, I used WLP565 for that one, knew nothing about that strain then. Didn't even know to use a starter. That was a frustrating first brew. I'm holding the ecy08 at around 85 for 7 days now, activity...

Just curious about your blending 3724 & 3711. Do you start with 3724 and then pitch 3711 after a few days, or after it stalls? Or perhaps just pitch them together? I'm a huge fan of saisons so I'm always wanting to try new strains. I just brewed a dark winter saison with the ecy08 so...

ECY20 into a Lambic, brewed on 1/18/15.

I've been very lucky with these releases. In the last few releases I got Bug County, Dirty Dozen, Bugfarm on the last turn and now Saison Brasserie and White Belgian today. I had plans to brew this Sunday and it was going to be a Belgian stout. I've now changed my mind and think I'll be...

Nice! Not sure how much you're brewing at a time, but this may be a good reason to upgrade to a bigger kettle.... 2 brews for the time of one! That's what made me pickup a 15 gallon kettle recently. Going to be able to do 10-12 gallon batches now, so I figure I can fill 2 carboys and pitch...

Nice find! I wasn't able to get the 2014 Bugfarm but got some of the 2014 Bug County and used it in a lambic-type beer. Actually in the 'Sour American' recipe from Mike Tonsmiere's "American Sour Beers". I only just brewed that on 1/18 so I've got a while to wait. Now I've got this, what...

I was wondering why it seemed to go so quickly, even though they've been known to do that when they pop up. Well I was lucky enough to snag a bottle, could have been the last one! I'll bet your right - there's probably more to come. I'm just curious what the difference is between Bug...

and now it's gone.... what the hell?

It's in stock!

I bottled mine and still have 20 or so left, and the hop aroma is still amazingly potent. Only big difference was that I subbed Galaxy instead of Pacific Jade. If I do again I may also back off the Columbus bittering addition slightly, as it's pretty powerful. Sounds like you had great...

I have 4 one gallon batches: 1. Belgian Golden Strong Ale with WLP500 and RR Sanctification dregs all pitched at once. 2. ESB pitched with ECY17 Burton Union (awesome yeast btw) and Orval dregs, and then CS St. Bretta dregs after 4 days. This one is already very sour! Those CS bugs are no...

Well, 3-4 months until tasting and checking the gravity. I'm undecided when to take it off of the cake. I made a 1 gallon mini-batch for more frequent tastings, etc. But sure, probably not ready to bottle for at least 12-18 months.... I'll be happy if it's nice by 9 months though! Thinking of...

Just came home to a bubbling Bug County 2014 batch of lambic brewed yesterday! Now I just need to figure out a way to forget about it for the next 3-4 months.....

Also I decided to buy a plastic big mouth bubbler carboy to dedicate to this sour as a secondary fermentation vessel. Going to primary in the bucket, then rack to it for the benefit of a slow oxygen supply. I suppose as far as saving the wild sacch yeast, the sooner you rack the better, but I...

Congrats on scoring some Bug County, I'm going to use it for the first time myself in a lambic this weekend, and I have the same intention of stretching it as far as possible. Here's my plan: Pitch 90% of the vial into ~6 gallons of a pale "lambicish" style wort, probably going with a base...

Use the bottle still, just don't pour the contents back in. You can call l2b about it, but one of mine came in that way and it was fine... I think part of it was from the ice pack...

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