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Old 08-26-2013, 02:00 PM   #591
Xpertskir
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Yesterday I brewed an IPA and pitched lager counts of BBT and its already bubbling away this morning(and didn't even oxygenate or aerate). So much for increased lag time.

Fermenting at ~68. Look forward to this beer.

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Old 08-28-2013, 12:49 AM   #592
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~3wk into primary and gravity down to 1.020 from 1.060 on a 100% Brett Trois IPA I made. Doesn't Trois usually go down to 1.010ish?


Wondering if I didn't pitch enough yeast. I stepped up starter twice on stir plate ending up with about 1600ml starter. Mashed at 153F. Fermented at 72F

Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 59.3 %
4 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 29.6 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 7.4 %
1.25 oz Pacific Jade [14.70 %] - Boil 60.0 min Hop 4 51.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
1.10 mg Wort Chiller (Boil 15.0 mins) Other 6 -
8.0 oz Corn Sugar (Dextrose) [Boil for 15 min]( Sugar 7 3.7 %
2.00 oz Galaxy [14.00 %] - Aroma Steep 30.0 min Hop 8 0.0 IBUs
1.50 oz Motueka [7.00 %] - Aroma Steep 30.0 min Hop 9 0.0 IBUs
1.0 pkg BRETTANOMYCES BRUXELLENSIS TROIS (White Yeast 10 -

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Old 08-28-2013, 02:09 AM   #593
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I did a 1l shake method starter, and mine went from 1.069- 1.006 in 6 weeks, I'd just give it time, this strain can go 6-7 weeks from what I've been reading here.

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Old 08-28-2013, 01:09 PM   #594
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Quote:
Originally Posted by m00se
~3wk into primary and gravity down to 1.020 from 1.060 on a 100% Brett Trois IPA I made. Doesn't Trois usually go down to 1.010ish?

Wondering if I didn't pitch enough yeast. I stepped up starter twice on stir plate ending up with about 1600ml starter. Mashed at 153F. Fermented at 72F

Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 59.3 %
4 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 29.6 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 7.4 %
1.25 oz Pacific Jade [14.70 %] - Boil 60.0 min Hop 4 51.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
1.10 mg Wort Chiller (Boil 15.0 mins) Other 6 -
8.0 oz Corn Sugar (Dextrose) [Boil for 15 min]( Sugar 7 3.7 %
2.00 oz Galaxy [14.00 %] - Aroma Steep 30.0 min Hop 8 0.0 IBUs
1.50 oz Motueka [7.00 %] - Aroma Steep 30.0 min Hop 9 0.0 IBUs
1.0 pkg BRETTANOMYCES BRUXELLENSIS TROIS (White Yeast 10 -
Or you can transfer it into a secondary and it will kick back up the fermentation. Numerous reports of Brett re-activating after any transfer, no matter if its from ferm vessel to vessel or to bottle.
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Old 09-08-2013, 10:58 PM   #595
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Just brewed an IPA with this yeast. Had a healthy 1000ml starter going for a couple weeks and pitched it into a 3 gallon carboy. Split the other half and fermented it with wyeast 1056 as a control.
I'm excited to see how this turns out.

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Old 09-10-2013, 02:57 AM   #596
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Any thoughts on using this strain in a 100% all brett Grapefruit IPA? Was thinking of using a lot of centennial and cascade in it. Maybe a slight touch of citra, but not sure yet.
I haven't used this strain yet and never done a 100% brett beer. I have read this thread and keep hearing a lot about the tropical fruit flavors of this strain and wonder if that would clash with the grapefruit flavors of the hops and fruit....
Any thoughts?

Thanks!

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Old 09-10-2013, 03:16 AM   #597
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Quote:
Originally Posted by Matteo57
Any thoughts on using this strain in a 100% all brett Grapefruit IPA? Was thinking of using a lot of centennial and cascade in it. Maybe a slight touch of citra, but not sure yet.
I haven't used this strain yet and never done a 100% brett beer. I have read this thread and keep hearing a lot about the tropical fruit flavors of this strain and wonder if that would clash with the grapefruit flavors of the hops and fruit....
Any thoughts?

Thanks!
When you say a lot, you mean a half lb? Or less? You gotta watch you addition times, Brett can really intensify the bite from hops. if you want a lot of hop aroma and flavor, do 10, 5, whirlpool additions. If you dry hop, that's when I'd suggest the citra and it should work well with the grapefruit. Grapefruit is pretty acidic and will add a potential sourish bite.
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Old 09-10-2013, 03:38 AM   #598
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Well, when I made it with cal ale, in a 10g batch, I used a total of about 9oz brewing it and 4oz DH so not a TON but not light either.
I don't really want a lot of a sourish bite I don't think to the IPA....I love sour beers, just not sure if that's what i would want to go for in this beer... I want more of the refreshing grapefruit flavors, not so much a sour grapefruit bite.
I brew a coconut ipa which I really enjoy also and I think maybe with all of the tropical flavors in the bret trois, maybe using it for that instead and just sticking with the 001 for the grapefruit.

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Old 09-11-2013, 03:45 AM   #599
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I had one of my trois pale ales last night that I brewed 8 months ago. It's still fantastically aromatic and CLEAR. I've never brewed a beer this clear. The taste is clean, fruity, and there's still tons of Nelson Sauvin, galaxy, and citra hop flavor and aroma. What a strange, beautiful yeast.

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Old 09-11-2013, 11:43 AM   #600
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I think I'll keg up my Trois Blonde, brewed 8/2, this Friday...

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