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It's about a year and a half old. I have a pretty good pipeline of sours at this point, so patience wasn't an issue.

I have another carboy with the other half of the batch still waiting. That half had the ECY20 to start, and then I've added various dregs along the way. So, that one might turn out differently.

Either way, I feel like using a bunch of brown malt and staying away from chocolate or black malt is the way to go for darker sours. None of the more bitter coffee flavors or the astringent, burnt flavors that make some dark sours difficult to drink.
 
Did anyone pick up the Single Strain Saison (ECY14) with the latest batch on Love2Brew? I'd be interested in a jar of rinsed yeast...
 
Does anyone have any 03B they can trade? I didn't take care of mine very well and it got contaminated.
 
I'll admit to being in a fairly happy place when I saw their Facebook post announcing a fresh inventory. I picked up a vial of the new Senne Valley as well as the new to me Oude Bruin. I also got another ECY02 Flemish which I really liked when used in a couple batches and the Brasserie Saison blend to try. I'm set for a while.
 
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