I’m currently propagating most of these at the moment. Why it took until batch 3 for Cantillon bugs to be included is beyond me. Here’s a snapshot of the Bugfarm III - Some old faces, some new........what you do with 'em is up to you:

Brettanomyces Drie Fontenein Oude Gueuze

Brettanomyces Fantome Black Ghost

Brettanomyces Russian River Beatification

Brettanomyces Vinnie's oak chips (RR)

B. anomulus WY

Brettanomyces Allagash Confluence

Brettanomyces (2) Cantillon St. Lamvinus

Pediococcus Cantillon St. Lamvinus

Pediococcus Rodenbach Foederbier

Saccharomyces fermentati Flor Sherry Yeast

S. cerevisae Saison Dupont

LF1 / LF2 New Belgium La Folie

Lactobacilli Sourdough / WL / WY

Kombucha yeast

to be continued....

Al's Bugfarm

eastcoastyeast@comcast.net

<<Kombucha yeast??? How'd *that* get in there?>> "It's like there's a party goin' on in my mouth and everyone's invited!" - the Simpsons.

I'll put you down for one.

Not to digress, but a few of my club members and I are about to set off on a, hopefully, never ending plambic project. The brewing, fermenting/inoculation, distribution schedule is as follows:

Brew Initial PLambic #1 - 50 gal.

Six Months Later: - Brew PLambic #2 - 50 gal.

Six Months Later - Brew PLambic #3 - 50 gal / Blend Distribute 70% #1, 30% #2

Six Months Later - Brew PLambic #4 - 50 gal / Blend Distribute 30% #1, 40% #2, 30% #3

Six Months Later - Brew PLambic #5 - 50 gal / Blend Distribute 30% #2, 40% #3, 30% #4

...and on, and on, and on...50 gallons distributed every six months! Brewers can continue to age or fruit as desired.

Due to the absence of commercial examples, we were going to order direct from Belgium, have a tasting party and culture up the dregs for each barrel.

After seeing this post, my colleagues suggested I throw myself at the feet of Al Benevolent and humbly beg for the fantastic array of critters listed above. The benefit would obviously be your inclusion in the distribution of the blends. It might make for an interesting vertical tasting after a few years.

If I have destroyed this thread, my apologies.

I'll put you down for one."

Awesome Al! I have ~100# of fresh MT raw wheat that I've been looking for a use for, guess I found it!

Should I just email you my address?

Of course I'd love to get some of the current batch. Plenty of good stuff out here in trade for your efforts. Cheers. New address though. I'll shoot you an email.

Al Bugrancher

Our initial tasting party list included:

Boon Oude Gueuze

Gueuze Cantillion

Gueuze Cuvee Rene

Fantome

Belle Vue Gueuze

Hanssens Oude Gueuze

De Cam Oude Gueuze

There were a few more that I can't seem to recollect or find. Recommendations are certainly appreciated as well.

I think that, regardless, a straight-from-Belgium tasting party is in order but our preference would be to initially inoculate with the "bug farm" beasties if possible. We'd be happy to send you a few of the above or other for your trouble. You could always take a trip down for the tasting party. Isn't it starting to cool off up there? It's still pretty warm down here...

(PS. If and when you're ready for me say the word and I'll send along a contact email.)

(last post. I @#$%^&*^%# forget to log in. D'oH)

Once I prep as many vials as I can, I'll post for availability, addresses, etc. I may need to extend into the 2nd week of Dec. (TBD)

I'm going to still try to design each vial for a 5 gal pitch.

eastcoastyeast@comcast.net