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Old 05-16-2013, 04:27 AM   #11
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Didn't think about a 100% brett fermentation, but that's a great idea.

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Old 05-16-2013, 04:47 AM   #12
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WLP 1968 (ESB) was quite fruity for me. Might be good in an ipa?
edit- if you DO use this yeast, do a long, strong diacetyl rest in warmer temps at the end of fermentation on this mother *&^ing D-bomb!

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Old 05-16-2013, 05:47 AM   #13
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Should've been more specific. I'm not looking for a Belgian strain.

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Old 05-16-2013, 11:16 AM   #14
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Quote:
Originally Posted by JDFlow View Post
Should've been more specific. I'm not looking for a Belgian strain.
Any other carve-outs?
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Old 05-16-2013, 04:28 PM   #15
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Quote:
Originally Posted by JDFlow View Post
Should've been more specific. I'm not looking for a Belgian strain.
If you're referring to the WLP 644, while it's technically a Belgian strain (isolated from a Belgian beer), it's not a typical Belgian ale yeast. It won't produce huge phenols like the abbey strains (clove, banana, etc), or any of the typical barnyard, sweat, or hay flavors of Brett in mixed fermentations (with souring bacteria). It produces lots of fruity esters, but with an otherwise 'clean' tasting - ale like fermentation - which is what it sounds like you're going for.

I haven't done an IPA with it, but those that have swear by it as an excellent fruity strain that pairs well with the newer fruity hops (Amarillo, Citra, etc)
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Old 05-16-2013, 06:17 PM   #16
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Quote:
Originally Posted by gamb0056 View Post

If you're referring to the WLP 644, while it's technically a Belgian strain (isolated from a Belgian beer), it's not a typical Belgian ale yeast. It won't produce huge phenols like the abbey strains (clove, banana, etc), or any of the typical barnyard, sweat, or hay flavors of Brett in mixed fermentations (with souring bacteria). It produces lots of fruity esters, but with an otherwise 'clean' tasting - ale like fermentation - which is what it sounds like you're going for.

I haven't done an IPA with it, but those that have swear by it as an excellent fruity strain that pairs well with the newer fruity hops (Amarillo, Citra, etc)
Awesome! Thanks for the info.
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Old 05-16-2013, 08:23 PM   #17
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O if you make a nice lighter summer ale 1332 northwest ale throws a bit of fruit, but to get the fruity yeast character I would go light on the hops and stay away from crystal malt.

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Old 05-16-2013, 08:32 PM   #18
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I'm doing a citra/galaxy 2 row/crystal 40 blonde with wlp001 for summer. My goal was a citrus'y, passionfruit'y, grapefruity flavor with lots of tropical aroma. Most of my hops were at the end of the boil or at whirlpool.

my OG sampler and FG sampler were both very fruity smelling and tasting. Not sure why you'd avoid crystal like chuckstout said above, but I only did half a pound (maybe he can chime in).

Can't wait to get this blonde serving - it's already tasting fantastic. My gf wanted something light and easy to drink. She's getting a slightly darker blonde than the style allows and 6% abv

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Old 05-16-2013, 08:56 PM   #19
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644 will give you nice tropical flavors fresh but under pressure in the bottle/keg this strain tends to become slightly tart and a tad barnyard
After, it starts to break down the more complex sugars. A great Brett strain IMO

If bottle conditioning let it sit for 3-4 months. Brett does not do a great job of conditioning unless left for an extended period of time.

In terms of the fruity yeast i just used 1272 @68 on a kern river citra clone and its spanking me with its frutiness!!

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Old 05-16-2013, 08:59 PM   #20
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Quote:
Originally Posted by 241 View Post
I'm doing a citra/galaxy 2 row/crystal 40 blonde with wlp001 for summer. My goal was a citrus'y, passionfruit'y, grapefruity flavor with lots of tropical aroma. Most of my hops were at the end of the boil or at whirlpool.

my OG sampler and FG sampler were both very fruity smelling and tasting. Not sure why you'd avoid crystal like chuckstout said above, but I only did half a pound (maybe he can chime in).

Can't wait to get this blonde serving - it's already tasting fantastic. My gf wanted something light and easy to drink. She's getting a slightly darker blonde than the style allows and 6% abv
A blonde with crystal 40?!?
Crystal malt sweetness tends to drown out fruity hops.
If you like that recipe now, rebrew it with crystal 10 and mash super low.
Dry crisp fruity IPAs never last more than 2-3 weeks at my place
Cheers!
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Primary: Kicking Cans DIPA, ECY20 Golden sour.
Kegged: Conan the Brown, OBS (Oatmeal brett stout)
Aging: Flanders Red w/ ECY02, All out Brett.
BOTTLES:

Cider: Grapfelwine, Apfelwine, Cranfelwine, Applejack
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone
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