AmandaK

Recipes 

Just picked up a vial of WLP644, supposedly the strain from Drie Fonteinen.

Any ideas on what kind of beer to make with this? I was thinking 100% Brett fermentation...

Either way, I'll be definitely building up a huge starter of this and doing multiple batches over time.

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BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

SPLASTiK

Recipes 

I'm looking forward to this one... Just waiting for my online homebrew shop of choice to finally put it on their website so I can order! Probably will pick up some Vinnie bottles for the batch too.

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beerwildered.com

AmandaK

Recipes 

If you're waiting on NB (the bottles gave it away), they have it already. Just call if it isn't up online.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Almighty

Recipes 

I love this strain of Brett and I have been brewing with it for about 1.5 years. (My friend is the one who cultured it from Avery 15 and gave it to White Labs). I really prefer it as a primary strain in 100% Brett beers. I have added it in secondary to a few Saisons and I didn't get much flavor production from it.

But as a primary strain it is amazing. It puts off some huge tropical fruit flavors early on and over time will move toward more funk (I think of it as over ripe fruit). The initial flavors I relate to the hawaiian drink POG (passion, orange, guava). The Brett will produce some acid (acetic) if you aerate it well, the amount is just enough in my opinion to give people the idea that it is a wild beer, but no where near a sharp bite. If you do not aerate, then the yeast will still produce the fruit flavors, but with little to no acidity and a very "clean" taste.

I have tried this yeast with several different worts and really been happy with how each turned out.

English Bitter - 1.045 - 1.012 - 30 IBUs -no aeration - big tropical fruit - nice w/ Goldings
http://jeffreycrane.blogspot.com/2011/01/dreg-series-avery-15-or-drie-brett.html.

Old Ale - OG 1.080 - F.G - 1.020 - 40 IBUS - 8.5% - aerated - sour and decently complex in 3 months - easily one of my top beers.
http://jeffreycrane.blogspot.com/2011/02/dreg-series-old-ale-with-avery-15-brett.html

Extra Special "Brett"er - 1.049 - 1.006 - 20 IBUs - Dry-hopped w Nelson - testing it with a Hoppy wort - no aeration - over the top fruit aroma, clean tasting
http://jeffreycrane.blogspot.com/2012/05/brett-series-extra-special-bretter.html

These also were all done fermenting in about 3-4 weeks (majority done in 1 week).

And I'm excited to hear how others are using it.

Guess42

Recipes 

Thanks for the summary. Ordering some now thanks to this.

AmandaK

Recipes 

Almighty, thank you so much for the post! I'm hoping to keep this updated when I do my own experiments. Yeast gets here tomorrow.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Coff

Recipes 

Can't wait to try this strain, I'll pick it up this week.

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Kegged: Berliner Weisse, Belma Provisions Saison, Saison Ete, Cascade Pale Ale, Centennial Pale Ale
Primary: The Farmer in the Rye (saison)
Secondary: Consecration Clone, Mango Saison/w Brett
Bottled: Sour Golden Strong, Saison Brett, Drie Saison,ESBrett, Brett Trois IPA

Philadelphia Homebrew Club

Twitter: @ecoffy
Instagram: @ecoff

Almighty

Recipes 

I think this thread could be a great resource, if people can post their experiences with the yeast in different types of wort, different pitching rates, temperatures, levels of aeration.

I have only fermented this yeast in the 68 - 72 range and I'm curious how much temperature will make a difference for this Brett strain. I know that below 65 and the yeast has a hard time fermenting, but others may have different results.

I also am interested in seeing the fermentation limits of this yeast - 20% Brett Beer anyone?

Bsquared

Recipes 

Almighty, when you used this for a primary fermentation, do you recall your pitching rate? I've been using Brett C for primary fermentation, and have used an extra large pitch in the past, that gave a very clean fermentation with very little brett profile. I also have a batch that is just finishing up that i pitched only one vial from WL, the wort was 1.050, oxygenated with pure o2, and fermentation was started at 68º and allowed to ramp up.I'm hoping this will result in a more robust brett profile.

I'd be curious to see how wlp644 would perform in these conditions, you have any input on this? might have to brew this sooner than later so i can compair the two, or do a spilt batch.

Almighty

Recipes 

My most recent pitch was pretty good size.

I started with some saved yeast in a White Labs vial that was 1/8 full of yeast. I did a 4 oz 1.020 starter since it was a couple months old from a previous batch. Then a 32 oz 1.040 starter, then 64 oz 1.040 with a week between each. According to my estimates (very rough) and this calculator (http://yeastcalc.com/ - based on Sacc). I had some where around 220 billion cells.

Next batch I'll be better about qty in mL that I pitch.