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I just bottled an 11 month-old lambic that used BugFarm 5. Got down to 1.008. Started around 1.050. I was hoping for a bit more attenuation, but we will see how the bottles develop. Cork and caged almost all of it, so if the brett keeps chewing on the FG I think we will be okay. Only bottled...

I put some under a microscope about two months ago. Full of lacto. Have not seen any ropiness yet. My only IBUs were 1 oz saaz 5.0 AA for 60 minutes. I think its a good, maybe even very good, on its own, but it could be a blend component down the road too.

Yeah, my dubbel turned pretty sour. Its still nice though, but I don't have space on tap for it. Almost all the 5 gallons is in my brewing closet. I think i will propagate up the keg dregs to make a nice berliner weisse.

IPA is kegged, 1.058 to 1.010, 70% belgian pils, 26% flaked wheat, 4 % C75. Mashed 152F. Nice, dry, hoppy. Real winner. Not sure where the Trois is here, but I think it only helps with all the hops I used. Next time ill make a low gravity saison with spicy hops and let the yeast provide the...

I ran the recipe as follows: Size: 5.7*gal Efficiency: 73.0% Attenuation: 77.0% Original Gravity: 1.062 (1.048 - 1.065) Terminal Gravity: 1.014 (1.010 - 1.018) Color: 34.34 (22.0 - 40.0) Alcohol: 6.27% (4.2% - 5.9%) Bitterness: 43.2 (25.0 - 40.0) (rager AA utilization and mosher pellet...

Mo Betta Bretta 2012.. better than the NB brett beer IMHO.

he probably means he boils and cools in his kettle, then pitches directly in there, maybe into a fridge for temp regulation. I have heard of that before; its just one less vessel to clean. However, kettles need to be extra-clean and sanitary(all the nooks and crannies) to prevent infection.

Thanks guys. Makes sense for the difference. I just usually here from people that brett starters are quite silent, but this strain is quite a different beast from other bretts.

Did people's starters get going immediately? I have made a 500 mL starter and the next morning there was definitely activity. People say brett starters need more time to get going, but perhaps Trois is faster? I am just wondering if I have sacc in there too on accident.

Well i just kegged this dubbel up, and my friends agree there is something sour there. I am tempted to just throw the beer into the closet for a few months; i figure it will get ropy eventually...

Yeah, when the starter was off I didn't think much of it. But now that the final beer has a distinct tartness (with everything else about the beer being fine), I wonder if a) this is just how the yeast is, or b) there was some cross-contamination when ECY packaged the product. I wouldn't be that...

Hey, i got a vial around the same age. My starter tasted very tart. The beer (a dubbel!) also has quite the acidic edge. Not lambic sour, but a definite tartness. I swear this is lacto. ECY says the starter can smell sour, but that's all he said. Are peoples' final bottled/kegged beer tart?

you can with properly designed filters. Its called "clear malt beverage." All you need is a filter with a small enough diameter membrane. Homebrew shops sell filters that leave beer with a "polish" i.e. very bright, but also remove color. Something a few grades smaller in filter screen diameter...

what kind of yeast was it? Was it different than previous brews? Did you pick up more trub when you racked this time?

Got my tank refilled; I replaced a few clamps (and I am going to order some Oetikers as well). Cranked it up to 40 PSI. I found one leak on the top of a disconnect. The o-ring wasn't sitting perfectly well. Fixing that, I turned the tank off and seeing how much gas gets out of the next few days...

Ill give all those tips a shot! Thanks for all the ideas.

When I first got my co2 setup, I think I got about four kegs of force carb and serving out of it. Wanting to get more kegs into my fridge, I got a manifold. Around then I got a my first refill of my tank. Within one keg, its was dead! I was, needless to say, frustrated. I got the tank refilled...

I usually underpitch this yeast to get more flavor out of it; did you add yeast nutrients to the boil?

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.

WLP644 is a reduced count: ****** Andrew, All of our Brett strains, including the 644, are reduced cell counts and are intended to be used in a secondary fermentation. If you want to do primary fermentation with Brett, you will need to either use multiple vials or propagate the yeast...