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Old 05-12-2012, 01:24 PM   #21
RomanNumeral
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Used it solo to ferment a blonde and it just took off. Not too sure about reduced cell count.

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Old 05-15-2012, 05:04 PM   #22
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Used it solo to ferment a blonde and it just took off. Not too sure about reduced cell count.
I have it sitting in my fridge upright and there is barely a dusting of a yeast cake in the bottom of the vial. Probably about 2cm in the bottom of the curved vial.

I'm thinking that I'll start with a 500mL - 1000mL starter of 1.030 wort, let it eat, step it up to 1500mL and then step it up again to 2000mL. It may take about 2-3 weeks for it to have a week for each step (as has been suggested here). I'm looking to get the tropical fruit with a bit of sourness.

Perhaps I'll try this with a cream ale or a Belgian Pils SMaSH (something basic to let the yeast shine) and then go from there. If it turns out well, I'm hoping to keep a culture of this going for one of my house strains.
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Old 05-15-2012, 05:36 PM   #23
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the Trois strain is one of the hardier brett strains according to The Brett Project's experiments. Even underpitched it still had good attenuation. The main reason to make a decent starter, like for any beer, is to prevent underattenuation of the beer and proper yeast health.

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Old 05-15-2012, 08:46 PM   #24
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The points brought up is why this thread is helpful. I would like to hear about the results of people using different pitching rates and see how that influences flavors and/or attenuation like we know it does for Sacc strains.

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Old 05-16-2012, 12:32 AM   #25
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bit of sourness.
Sourness. I doubt that you'll get any sourness without either Lacto or a bunch of acid malt. In fact, 100% Brett fermentations tend to be strikingly like Saccro fermentations. you'll get fruity, but I doubt you will get any sour.
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Old 05-16-2012, 12:36 AM   #26
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Ive decided that I will, in fact, use 1 of the vials of Trois along with a vial of WLP575 to do a 1.070 Golden Strong. For those tracking pitching rates Im going to do a 1250ml starter (stir plate). (575 and Trois together)

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Old 05-16-2012, 11:56 AM   #27
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Making a starter and doing two batches of 50/50 pils/munich- one with lacto, one straight- will keep posted.

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Old 05-16-2012, 02:00 PM   #28
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Making a starter and doing two batches of 50/50 pils/munich- one with lacto, one straight- will keep posted.
How are you going to pitch the lacto? With the brett, or before brett? are you going to make a lacto starter too?
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Old 05-16-2012, 02:31 PM   #29
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How are you going to pitch the lacto? With the brett, or before brett? are you going to make a lacto starter too?
i'll pitch lacto first and let go a couple days - i have a quart of starter ready to go. My lacto starters have been getting very acetoney(sp) lately, so i am hoping this one doesn't - but so far so good. If it does, i guess i will go with a pure wyeast culture- no starter. i've had good luck with those.
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Old 05-16-2012, 04:48 PM   #30
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In my experience with this strain, you can definitely get some "tartness" when the Brett is well aerated. It produces acetic acid from all that I have read, but I have never thought the beer tasted sharp or vinegar like. I think the level of acid is so small that it doesn't give you those characteristics. I believe Chad Y discussed this recently in his interview on the Sunday Session.

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