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Old 08-19-2013, 02:07 AM   #581
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Just went to my LHBS and they said that this strain isn't currently available from White Labs. How can I get some? I'm a little leery of ordering some from an online shop if it's true that White Labs isn't making it available and it might just be old stock.
They are making it, they may have been on a wait when your store tried to order it. Even old stock can be revived, well honestly since most of them are probably held in a fridge the older the stock the faster Brett dies.
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Old 08-19-2013, 02:07 AM   #582
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I don't think I have a bad relationship there at least. The shop keepers are super friendly and seem to have a good relationship with everyone. I've actually been pretty blown away by how friendly their staff is. I also don't really see any reason they would have to not want to sell it to me.

Anyhow, MoreBeer does have it. The shipping is as much as the yeast itself, but an extra $6 isn't going to kill me.

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Old 08-19-2013, 06:26 AM   #583
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Pitched that into another Brett Trois IPA last weekend and will see how the actual beer fares. With that beer I used no oxygen again and barely shook the fermenter, so not much in the way of air in there. I will report back on that later as well to see if this starter resulted in a more acetic beer, but I suspect it will not, that it will end up like the other beers I've made with this yeast.
since i also doubt you'll get a more acetic beer (as i don't get acac with a big aerated starter and highly oxygenated wort) but i'm curious if you will notice anything else different, ie. if there is a different overall fruity profile with vs. without oxygen.

on that note, i just made a second batch, same ipa recipe as my first except no oxygen this time, but due to scheduling abnormalities i had to pitch the entire stirplate starter, which is now almost 10% of by beer volume, and that starter was quite funky! more 'normal' brett funk than the acetic smell that i have had in brett starters. curious how this one comes out. i bet fruity and not funky.

cheers
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Old 08-19-2013, 09:46 AM   #584
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since i also doubt you'll get a more acetic beer (as i don't get acac with a big aerated starter and highly oxygenated wort) but i'm curious if you will notice anything else different, ie. if there is a different overall fruity profile with vs. without oxygen.

on that note, i just made a second batch, same ipa recipe as my first except no oxygen this time, but due to scheduling abnormalities i had to pitch the entire stirplate starter, which is now almost 10% of by beer volume, and that starter was quite funky! more 'normal' brett funk than the acetic smell that i have had in brett starters. curious how this one comes out. i bet fruity and not funky.

cheers
I bet the same. I haven't experienced any funk with this yeast in primary.
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Old 08-19-2013, 02:38 PM   #585
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In mid September, I will be brewing a Saison that I will split into 4 fermenters and will pitch the four Brett strains that White Labs has so that I can see what character each gives for 100% Brett beer so that I can learn their character.
that sounds like an awesome experiment. please let us know how it goes, i'd love to hear of your results.
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Old 08-19-2013, 03:21 PM   #586
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that sounds like an awesome experiment. please let us know how it goes, i'd love to hear of your results.
I'll report back for sure, but obviously it will be some time before I have anything to post. I'll start a new thread for that one.
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Old 08-19-2013, 06:38 PM   #587
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To add to an interesting thread, I brewed a French Saison using Wyeast 3711. I then transferred it to a wine barrel that had white wine it in and let it sit about a month. Yesterday I transferred it to a carboy, added pureed cherry and WLP644. No idea what's going to happen, which is why I love brewing.

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Old 08-19-2013, 07:00 PM   #588
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I don't think I have a bad relationship there at least. The shop keepers are super friendly and seem to have a good relationship with everyone. I've actually been pretty blown away by how friendly their staff is. I also don't really see any reason they would have to not want to sell it to me.

Anyhow, MoreBeer does have it. The shipping is as much as the yeast itself, but an extra $6 isn't going to kill me.
If you're ordering just one thing I generally find Rebel Brewer to have the best price/shipping combo.
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Old 08-20-2013, 11:37 PM   #589
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I just transfered my wlp644 DIPA (citra, Galaxy, Zythos) after 4.5weeks. I'll now DH it for few days before bottling. The aroma is awesome. Peach, mango, pineapple, apricot, the taste is fine, but there's definitly a funky side. Not sour at all, but there's a woody-smoky-leathery flavor behind the fruit. It isn't bad at all but I would have expected something more clean. I'll see when it's bottled, carbed and chilled!

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Old 08-21-2013, 12:12 AM   #590
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I just transfered my wlp644 DIPA (citra, Galaxy, Zythos) after 4.5weeks. I'll now DH it for few days before bottling. The aroma is awesome. Peach, mango, pineapple, apricot, the taste is fine, but there's definitly a funky side. Not sour at all, but there's a woody-smoky-leathery flavor behind the fruit. It isn't bad at all but I would have expected something more clean. I'll see when it's bottled, carbed and chilled!
I tasted again.. and it's not that smoky after all.. it's more like a spicy phenolic with a dry woody finish. Combined to the alcool kick (9%), it might be percieved a bit solvent-like, at first... Do you know where it could come from? Too much oxygen? Fermented too hot? (from 72 to 77)
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