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Old 06-28-2013, 03:51 AM   #431
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Originally Posted by berebrando View Post
Some reports I've read indicate that Brett produces more acids when aerated. Not sure if this is consistent with Trois. You probably don't need any aeration in excess of the aeration that comes with racking to a carboy. I'd be interested to hear what other experience is out there with aeration and Trois.
Brett does, indeed produce acetic acid in the presence of O2.
With Trois I have found the acidity noticeable when aerating to levels I normally would with sacc. That being said, you're not going to produce a sour beer just something very lightly tart. So, if you think a touch of tartness would be pleasant in the beer you've got in mind then aerate, if you don't think a light tartness would add anything then don't aerate. It should attenuate well either way.


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Old 06-30-2013, 06:22 PM   #432
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Just finished 100% Trois Belgian blonde ale, hit all or #s! Was going to add 1/2- 1lb sugar after 3 days, this will get abv up around 7-7 1/2%, depending on attenuation. Should I do this? Has anyone done it with this strain? What was your method?



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Old 07-01-2013, 03:04 PM   #433
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Is a tropical Double IPA sounds good with 644? Galaxe/Nelson/Pacific Jade & Gem/Motueka/Etc... ?
It's great. I did one recently: http://www.bear-flavored.com/2013/05/recipe-and-tasting-notes-100-brett.html

One of my most popular batches even among people who "don't normally like IPAs."
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Old 07-01-2013, 03:23 PM   #434
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Originally Posted by meltroha View Post
Just finished 100% Trois Belgian blonde ale, hit all or #s! Was going to add 1/2- 1lb sugar after 3 days, this will get abv up around 7-7 1/2%, depending on attenuation. Should I do this? Has anyone done it with this strain? What was your method?
Not sure what you are asking. Adding some sugar during fermentation is relatively common with some high alcohol beers (though in this case, I think you could have added it at the end of the boil). I imagine this approach will work just fine for you. What are your concerns?
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Old 07-01-2013, 09:18 PM   #435
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What are your concerns?
Can I use corn sugar? How long should I wait? Do I boil it first, or add it dry?
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Old 07-01-2013, 11:05 PM   #436
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What is the general consensus on fermentation temp for this yeast? Just 68 like a normal ale yeast?

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Old 07-02-2013, 02:06 AM   #437
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Can I use corn sugar? How long should I wait? Do I boil it first, or add it dry?
Yes, you can use corn sugar...or cane sugar...or any other fermentable sugar. You can probably wait as long as you want, but I would probably add it while fermentation is still active. I would also definitely boil it in a small amount of water before adding it tongue fermenter - even though you are using a Brett strain, you still want to make sure you are sanitary.
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Old 07-02-2013, 02:09 AM   #438
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Thanks! Any good way to calculate abv with the late addition? I was just going to put it in my Beersmith app with actual og, and go with that number.

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Old 07-02-2013, 02:58 AM   #439
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Thanks! Any good way to calculate abv with the late addition? I was just going to put it in my Beersmith app with actual og, and go with that number.
Just add the sugar to the recipe - doesn't matter if it was added in the boil or after. Assuming it all ferments out, you'll get the same amount of alcohol.
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Old 07-02-2013, 09:20 PM   #440
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Do I swirl the carboy after adding the sugar?



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