meltroha
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Just wait till its conditioning time, that wait will kill you too
It will be worse!
Just wait till its conditioning time, that wait will kill you too
m00se said:Just brewed a NZ/AUS IPA this weekend with 644. Didn't aerate and pitched at 74 with a 1.5 l starter I made over 10 days that I stepped up twice. Visible signs of fermentation started w/in 5hr. 36hr later it looks like the krausen has dropped and the airlock slowed. 644 will typically start back up in a few days right?
Part of me is wondering if the starter was big enough, I've never seen krausen form and drop w/in 36hr before.
humann_brewing said:would the conditioning time be spead up with a bigger starter meaning the brett will go through the wort quicker or is the slow conditioning time slow no matter what?
has anyone tried doing a hop forward beer with no boil hops?
Yup. I was inspired by Chad Yacobson. In an interview he mentioned making a beer (hop savant, I think, which I can't get here and haven't tried) with hops added only after the boil. I used a similar amount of hops in what I called a Zero IBU Brett Trois Imperial IPA.
It's intended to be for a party on September 21st, so will report back later on the story at the end point. At the moment, it tastes nice. It *is* bitter despite using no boil hops. It's a different kind of bitter character, though, with perhaps less depth to it and certainly less harsh. Hop amounts are a touch strange as I used what I had on hand and ran out of Citra.
Recipe is like so:
26 liter batch.
7.00 kg Pale Malt
1.50 kg Wheat, Flaked
0.50 kg Oats, Flaked
160.00 g Nelson Sauvin-2012-whole[12.30 %] - Aroma
135.00 g Chinook-2012-pellets[12.40 %] - Aroma
67.00 g Citra-2012-whole[15.00 %] - Aroma
45.00 g Citra-2012-pellets [14.20 %] - Aroma
Brettanomyces Bruxellensis-White Labs
Brettanomyces Bruxellensis Trois (at larger amount than Brett Brux)
Brewed on 6-22, last tasted on 7-23, at which point the SG was 1.011.
OG 1.075.
SG 1.011 (85% attenuation)
8.5% abv
At the point it's at right now, I liked the normal Brett Trois IPA I made some months back better, but will see how it develops over the next 6 weeks or so. I might not dry hop it, I'll see. If I do, I will dry hop it just before kegging. We might run this through a Randall at the party. Time will tell. Might not so we can taste the fruitiness from the Brett as well.
Also recently bottled a rye strong ale that used Brett Trois and Galaxy hops. That one tasted a little thin at bottling and I was sort of wondering if it would have been better if I had used just normal Sacch yeast. But, after only a week in the bottle, it's amazing. I love it.
dinnerstick said:in a conversation with the only other local brewer i know who uses this brett strain he commented that he does not oxygenate the wort, only oxygenates the huge starter very well, and that this strategy brings out the fruitier side of this strain. i'm just preparing for my second trois brew, my first was a huge success. it was a super fruity IPA, and i oxygenated the the wort as i would for sacc. so i'm curious what everyone else does, or if anyone has done a side-by-side experiment with and without O2. i couldn't find anything on my attempts to search this thread but maybe i missed it? if so please direct me there! and please don't reply if you are going to say that oxygenation and brett gives super sour acetic whatever, since it clearly doesn't with brett as the primary fermenter. thanks!
his BN interview and discussion of Hop Savant is what prompted me to ask the question.
do you not like the beer as much (at this point) because of the lack of bitterness or for other reasons? I could see it being a concern with a IIPA which needs a good firm bitterness IMO but I'm considering trying it out with an X(trois)PA
I've been following this thread since day 1 and I don't think anyone has done any side by sides with/without oxygenation. It would be a worthwhile experiment, if you ask me.
McCoy said: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.
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
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.
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.
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!
m00se said:~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 -
Matteo57 said: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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