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I think Petrus Aged Pale is the right answer.

Well, does it need enhancing? You could dry hop it, you could add fruit, you could add oak. You could do a lot of things. What are you shooting for, flavor-wise?

Believe me, I came into this through rather unconventional means. A homebrewer on BA (who I also believe I've seen on these boards) was kind enough to sell and ship out a vial of this funkiness to me. I was shut out of the most recent delivery of East Coast Yeast...hoping to have better luck...

This past Wednesday, I racked my Wild Ale that I brewed with East Coast Yeast's BugCounty....I really wanted to get a second batch out of this strain, so I harvested a small amount. I haven't done a whole lot of yeast harvesting, but this being a special strain, I really was hoping to get...

WLP575....an underrated little champ.

Still can't believe they got rid of Glissade (insert non-existant emoticon of weeping beer geek).

I even tried Googling it.....EAC?

Did you know we host a homebrew club meeting there once a month? First Wednesday of every month...tomorrow, in fact! It's a good time, if you're ever up for the drive...

There's a homebrew forum on BA. It's solid, just not nearly as active. There might be a couple dozen (give or take, depending on the day) new threads a day. Some really smart homebrewers, too....I've learned a lot over there. I just like how this is broken down into different sections...makes...

Thanks! I work at Cape Cod Beer. And believe me, I've got as much to learn as I do to offer, both on the homebrew and professional level.

Just doing the introduction thing....been spending lots of time reading lots of threads, and just figured I'd say hey! Been homebrewing for a few years now (I also get to brew beer for a living, too!)....dove headfirst into sours/Brett beers about six months back (still don't have anything...