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-   -   WLP644 -Brett B Trois (http://www.homebrewtalk.com/f127/wlp644-brett-b-trois-326861/)

Quaker 06-30-2012 01:53 PM

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Pic of my starter after only 12 hours with no aeration. Room temp is about 24C (75F).

Attachment 66923


Quaker 07-01-2012 12:35 AM

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About 22 hours after pitching, and you wouldn't think it was anything special. It looks and smells like a slightly fruity Belgian strain. This has been with no aeration or agitation.

Attachment 66967


JLem 07-01-2012 08:38 PM

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I started a thread about my recent experience using wlp644 in a 100% Brett beer over in the Yeast and Fermentation forum. I hadn't thought about putting it here, but AmandaK suggested I post a link on this thread so as to add it to the discussion. (thanks AmandaK!) http://www.homebrewtalk.com/f163/dil...tt-not-337296/

The gist of the story is that I made a starter of wlp644, but did not have the time to let it go for the full recommended 7-8 days. I gave it about 2.5 days instead. It looked/behaved just like every other non-Brett starter I've done. I pitched it into a 1.045 farmhouse-style wort with a grist that was ~33% raw, non-barley (spelt, red wheat, and quinoa). Fermentation took off in under 12 hours at an ambient temp of 70°F. After 5 days, the gravity is down to 1.020. I know it is early still, but I had hoped it would be lower than that by now. I've wrapped a heating pad around the fermenter to get the temp up a little more.

The hydrometer sample smelled and tasted spectacular - full of tropical fruits.

pic of my wlp644 starter @ 24 hours:


Quaker 07-09-2012 02:15 PM

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Fermentation 24 hours in looking as active an any hefe or Belgian yeast.

Attachment 67705


JLem 07-09-2012 10:53 PM

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Quote:
Originally Posted by Oldsock View Post
I have an IPA that is 10 days into fermentation in with 100% Trois (two stage starter on a stir-plate, ended up at 1.5 L). Had the beer fermenting at 66 F ambient until this morning, when I moved it to an area in the mid-70s to help it finish out. What sort of attenuation have people seen? I did pale/wheat mostly with ½ lb of carapils, and mashed a bit cool. Hoping for low-80s apparent attenuation.

Hoping for a good combination with the fruity hops (Citra, Centennial mostly) and the fruity/funky yeast.
Mike - I am 2 weeks into my fermentation and am at 73% attenuation. I started at 1.045, after 5 days I was down to 1.020, and now, after 14 days, I am at 1.012. I started the fermentation at 70°F. After taking a reading on day 5 I ramped it up to 75°F. I am hoping it will drop another several points to 1.010 at least. I'd feel better at 1.008.

Aroma and taste are tending towards ripe tropical fruit. Perhaps less crisp than it was at my last sampling on day 5.

Here's a pic of how things look in the fermenter (Day 14):

Quaker 07-14-2012 04:35 PM

4 Attachment(s)

One week in and mine has dropped to 1.012 from 1.047. I took a reading after 2 days fermenting and it had dropped to 1.015 at that time. So it went fast and furious those first days. Temp rose up to 80 from a 64F pitching temp (room temp was 74). It had just created a thin film of a pellicle today. I racked it onto 1.5 lbs each of halved apricots and mangoes which have been in the freezer and 15g med-toast French oak chips soaked for the week in Grand Marnier. I realized afterwards that I didn't leave any headspace in the event fermentation kicks up with the fruit. So it'll spend the next day or do in a tub as a precaution before getting moved to the basement to be forgotten for a while.

Taste is very simple and smooth. Reminds me of a British pale ale. Mouthfeel is silky; I assume from the oats. I don't get any pronounced tropical aromas or flavors. The finish is drying or puckering (not sour) though, like a dry, tannic wine. I bottled up 2 samples to taste carb'd as is. Thinking I may use the yeast cake for a Bitter or ESB as Almighty has.

After 2 days fermenting
Attachment 68219


After 1 week, had a continuous pellicle before being disturbed by moving the kettle.
Attachment 68220


Attachment 68222

Racking onto fruit.
Attachment 68221


Quaker 07-14-2012 04:35 PM

4 Attachment(s)

One week in and mine has dropped to 1.012 from 1.047. I took a reading after 2 days fermenting and it had dropped to 1.015 at that time. So it went fast and furious those first days. Temp rose up to 80 from a 64F pitching temp (room temp was 74). It had just created a thin film of a pellicle today. I racked it onto 1.5 lbs each of halved apricots and mangoes which have been in the freezer and 15g med-toast French oak chips soaked for the week in Grand Marnier. I realized afterwards that I didn't leave any headspace in the event fermentation kicks up with the fruit. So it'll spend the next day or do in a tub as a precaution before getting moved to the basement to be forgotten for a while.

Taste is very simple and smooth. Reminds me of a British pale ale. Mouthfeel is silky; I assume from the oats. I don't get any pronounced tropical aromas or flavors. The finish is drying or puckering (not sour) though, like a dry, tannic wine. I bottled up 2 samples to taste carb'd as is. Thinking I may use the yeast cake for a Bitter or ESB as Almighty has.

After 2 days fermenting
Attachment 68219


After 1 week, had a continuous pellicle before being disturbed by moving the kettle.
Attachment 68220


Attachment 68222

Racking onto fruit.
Attachment 68221


Quaker 07-14-2012 04:35 PM

4 Attachment(s)

One week in and mine has dropped to 1.012 from 1.047. I took a reading after 2 days fermenting and it had dropped to 1.015 at that time. So it went fast and furious those first days. Temp rose up to 80 from a 64F pitching temp (room temp was 74). It had just created a thin film of a pellicle today. I racked it onto 1.5 lbs each of halved apricots and mangoes which have been in the freezer and 15g med-toast French oak chips soaked for the week in Grand Marnier. I realized afterwards that I didn't leave any headspace in the event fermentation kicks up with the fruit. So it'll spend the next day or do in a tub as a precaution before getting moved to the basement to be forgotten for a while.

Taste is very simple and smooth. Reminds me of a British pale ale. Mouthfeel is silky; I assume from the oats. I don't get any pronounced tropical aromas or flavors. The finish is drying or puckering (not sour) though, like a dry, tannic wine. I bottled up 2 samples to taste carb'd as is. Thinking I may use the yeast cake for a Bitter or ESB as Almighty has.

After 2 days fermenting
Attachment 68219


After 1 week, had a continuous pellicle before being disturbed by moving the kettle.
Attachment 68220


Attachment 68222

Racking onto fruit.
Attachment 68221


Quaker 07-14-2012 04:35 PM

4 Attachment(s)

One week in and mine has dropped to 1.012 from 1.047. I took a reading after 2 days fermenting and it had dropped to 1.015 at that time. So it went fast and furious those first days. Temp rose up to 80 from a 64F pitching temp (room temp was 74). It had just created a thin film of a pellicle today. I racked it onto 1.5 lbs each of halved apricots and mangoes which have been in the freezer and 15g med-toast French oak chips soaked for the week in Grand Marnier. I realized afterwards that I didn't leave any headspace in the event fermentation kicks up with the fruit. So it'll spend the next day or do in a tub as a precaution before getting moved to the basement to be forgotten for a while.

Taste is very simple and smooth. Reminds me of a British pale ale. Mouthfeel is silky; I assume from the oats. I don't get any pronounced tropical aromas or flavors. The finish is drying or puckering (not sour) though, like a dry, tannic wine. I bottled up 2 samples to taste carb'd as is. Thinking I may use the yeast cake for a Bitter or ESB as Almighty has.

After 2 days fermenting
Attachment 68219


After 1 week, had a continuous pellicle before being disturbed by moving the kettle.
Attachment 68220


Attachment 68222

Racking onto fruit.
Attachment 68221


Spillsaw 08-06-2012 05:38 PM

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Attachment 70923

Love this thread...
6/16/12 I brewed a 1.064 6#Pils 4#Malted Wheat with 1#Rolled Oats @153 with 3 yr. old aged homegrown Mt. Hood hops. No starter was made, but I did aerate when I pitched the vial.It's still chugging along (secondary @ ambient temps) sample coming soon.


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