5/30/12 offering is sold out.
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A large complex blend of cultures to emulate sour beers such as lambic style ales. Over time displays a citrus sourness and large barnyard profile. Contains yeast (S. cerevisiae and S. fermentati), several Brettanomyces strains, Lactobacillus and Pediococcus. The BugFarm blend changes every year and can be added at any stage of fermentation. Now producing Bugfarm 6 for 2012 (includes a newcomer – Brettanomyces nanus & naardenensis). Also, B. lambicus/Dekkera bruxellensis known to produce citric acid.
ECY02 Flemish Ale
A unique blend of Saccharomyces, Brett, lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation.
ECY03 Farmhouse Brett
Saison brasserie blend (ECY08) with a pure Brettanomyces isolate from a small but fascinating producer of Saison. Produces a fruity and funky profile with some acidity gradually increasing over time.
ECY04 BRETT Blend #1
Three individual Brettanomyces isolates from lambic producers combined to give an aggressive brett presence in any beer. Vigorous, funky and acid-tolerant, the blend can be added at any stage of fermentation and is excellent for priming or re-yeasting.
ECY05 Brett Blend #9
A blend of Brettanomyces that produces a dry, leathery, horsey and/or goaty profile. Can have a pronounced barnyard character and be added at any stage of fermentation. Funk is in the house, so let it out.
ECY06 Berliner Blend
Designed to be pitched into primary fermentation, the blend contains a Munich yeast and Lactobacillus delbreuckii subspecies delbreuckii in a traditional proportion of 4:1 yeast to Lactobacillus upon pitching.
ECY07 Scottish Heavy
Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) - recommend a dextrinous wort. Suggested fermentation temp: 60-68°F.
ECY08 Saison Brasserie blend
A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness. Apparent Attenuation: up to 80%. Suggested fermentation temp: 75-85° F.
ECY 09 Belgian Abbaye
This yeast produces classic Belgian ales – robust, estery with large notes of clove and fruit. Rated highly in sensory tests described in "Brew Like A Monk" for complexity and low production of higher alcohols. Apparent Attenuation: 74-76%. Suggested fermentation temp: 66-72° F.
ECY10 Old Newark Ale
Sourced from a now defunct east coast brewery, this pure strain was identified as their “ale pitching yeast”. Good for all styles of American and English ales. Top fermenting, high flocculation with a solid sedimentation. Suggested fermentation temp: 60-68°F. Apparent Attenuation: 68-72% Resurrected from a freezed-dried deposit library, this pure strain of S. cerevisae is NOT the rumored Chico strain.
ECY11 Belgian White
Isolated from the Hainaut region in Belgium this pure yeast will produce flavors reminiscent of witbiers. Suggested fermentation temp: 68-74 F. Attenuation: unknown at this time.
ECY12 Old Newark beer
Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast”. The strain has been identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures. Could this be the parent strain of Chico? Suggested fermentation temp: 58-68°F, Apparent Attenuation: medium
ECY13 Trappist Ale
Traditional Trappist yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in "Brew Like A Monk" for complexity and low production of higher alcohols. Apparent Attenuation: 74-76%. Suggested fermentation temp: 66-72° F.
ECY14 Saison Single-Strain
This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice. Apparent attenuation 76-78%. Suggested fermentation temp: 75 - 85° F. AVAILABILITY: Spring / Summer
ECY15 Munich Festbier
From one of the oldest breweries in Munich, this pure strain is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest. Suggested fermentation 46-54°F. Medium attenuation.
ECY17 Burton Union
Produces a bold, citrusy character which accentuates mineral and hop flavors. Well-suited for classic British pale ales and ESB. Apparent attenuation 73-75%. Recommended fermentation temp: 64 - 69° F..
ECY18 British Mild Ale
This yeast has a complex, woody ester profile and is typically under-attenuating (does not ferment maltotriose) leaving a malt profile with a slight sweetness that is perfect for milds, bitters, or “session ales”. Recommended fermentation temp: 60-68°F. Attenuation: 66-70%.
ECY20 Bug County
The mother bugger for sour ales. Contains ECY01, ECY02, ECY03, ECY04, and ECY05. Also includes: Brettanomyces lambicus, bruxellensis, anomulus, clausenii, custersianus, nanus, and naardenensis. Various Lactobacilli and Pediococci were added to round out this LIMITED RELEASE sour blend for 2011.
ECY21 Kölschbier Produces a clean lager-like profile at ale temperatures. Smooth mineral and malt characters come through with a clean, lightly yeasty flavor and aroma in the finish. Suggested fermentation temperature: 58-66ºF; apparent attenuation: 75-78%.
ECY23 Oud Brune A unique blend of Saccharomyces and lacto & perfect for flemish reds and sour browns. Dry and sour. Designed for 5 gallon pitch, but may be added at any stage of fermentation.