Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP644 -Brett B Trois
Reply
 
Thread Tools
Old 07-21-2012, 01:12 AM   #91
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 6,557
Liked 392 Times on 350 Posts
Likes Given: 7

Default

Quote:
Originally Posted by JLem View Post
Well, I'm 3 weeks in and I'm still sitting at 1.012ish (maybe 1.011). Looks like it isn't dropping much more, at least not quickly. I'm going to let it go until the end of the week, dry hop, and then bottle it sometime next week (assuming everything continues on its current course).
I've not tried the trois, but in my experience the attenuation of Brett-B varies a lot from batch to batch, when using the same yeast (harvesting from batch to batch), and the same, or similar recipe. I've had anywhere from 65% to 85%, and can't figure out the differences.

My latest Brett beer (I'm talking about all-brett beers), went about 70% and seemed to stop. I racked it off the yeast after 2 weeks into a glass carboy. It is now at 12 weeks with a big pellicle. I've not tasted or tested it since the 2 week mark, and it is the first all-brett beer I've made to get a decent pellicle (others have had a film).


Calder is offline
 
Reply With Quote
Old 07-21-2012, 05:12 AM   #92
Quaker
Beer Missionary
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Quaker's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Burlington, WI
Posts: 823
Liked 67 Times on 48 Posts
Likes Given: 12

Default

After racking my first batch onto fruit in secondary, I refilled my vial with yeast for future use. I also set aside the remaining slurry, and immediately brewed a porter that same day. The porter recipe is a real hodgepodge of ingredients from when I packed up all my specialty grains and hops as kits last fall for the move to China. So I coined it my Beggar's Porter. I decided to use this one for the Brett based on what I considered an English style fruitiness in my pale/blond at racking time. I steeped the dark grains and crystal separately in 2 changes of 3L water and added that at 15 minutes left in the boil (1st time with that technique. Really like it. No astringency at all.) Mash was at 152F. OG 1.052. Pitched about 250-300mL of slurry at 64F. Within hours it was up to 70F. 12 hours later had a full, frothing brown kreusen and was 85F in a room with AC set to 72. 24 hrs in read 1.023 and up to 85 degrees. 48 hours later no kreusen at all and 1.018. So once again, a violent first couple days. With Sacch yeasts, if I pitch at 64 and keep the AC on in that room, they normally won't hit 70 until sometime after 24 hours. English and American strains have stayed below 72 for the duration. WLP550 has continued to the upper 70s though. But nothing acts like the Brett has. I went ahead and racked to a keg where it can happily live out the next few weeks without me pestering it, and allowing me to brew again this weekend. A few days later when I actually got around to cleaning the kettle which was my primary, a pellicle had formed on the surface of the 3L remaining in it. It had a very high alcohol smell to it. Nothing at all like the day I racked it. I plan to tap it for a taste around 6 weeks and decide then if to dry hop it with something English and serve or let it ride longer. That original batch never got crazy active again with the fruit addition. It's active, but CO2 bubbles slowly form on the fruit surfaces. No pellicle has formed.


__________________
My father says, "hobbies are supposed to cost money".
Quaker is offline
 
Reply With Quote
Old 07-25-2012, 05:36 PM   #93
Rickycore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Louisville, Ky
Posts: 39
Liked 1 Times on 1 Posts

Default

I stepped a vial of this up for three weeks and pitch it into a BW that had a 2 day lacto head start and a full pellicle. This stuff got active in a hurry. I had raging ferm in like 4 hours at about 68 deg. This is probably one of the most aggressive brett strains I've ever used.
__________________
Primary-Lemon Lime Wheat, American Hopped wheat (galaxy, Amarillo). Classic Porter, Kiwi Lambic.
Secondary-Sour Brown Ale
Bottled:Belgian Tripel 3/20/10,Pumpkin Pie Milk Stout,
Kegged:West Coast style DIPA
Drinking-http://louisvillebeerstore.com/
Rickycore is offline
 
Reply With Quote
Old 07-28-2012, 10:29 PM   #94
Coff
Feedback Score: 10 reviews
Recipes 
 
Join Date: Aug 2010
Location: Philadelphia, PA
Posts: 1,443
Liked 164 Times on 117 Posts
Likes Given: 100

Default

Made a 1L starter on Monday and topped it off with 500ml of fresh wort on Thursday, all while on the stirplate. Brewing a Table saison tomorrow gonna hit about 4 gallons with this 1.5L starter, 2 gallons getting ECY20 and the rest (15 gallon batch 1.045 SG) to get 2nd generation WLP565.

But Im most excited to see how the 644 version comes out.
Coff is offline
 
Reply With Quote
Old 07-28-2012, 11:13 PM   #95
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 905
Liked 6 Times on 5 Posts
Likes Given: 1

Default

I just made a 1600 ml starter of ECY09 and Brett B Trois. Can't wait to brew this beer tomorrow.
__________________
Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
___________________
Draconian Libations
mhenry41h is offline
 
Reply With Quote
Old 07-30-2012, 03:52 PM   #96
JNEL73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: glens falls, ny
Posts: 35
Liked 5 Times on 3 Posts
Likes Given: 2

Default

Finally got my Brett trios 100% APA started. Starter 1 week. 8 hr post pitching and it going great. Citra and cent smells great thinking about dry hopping but not sure if it wil hide the Brett favor. Not sure if the citra/cent will also. Made should have started with a saison? Will see in a month.
JNEL73 is offline
 
Reply With Quote
Old 07-30-2012, 04:54 PM   #97
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,502
Liked 139 Times on 105 Posts
Likes Given: 24

Default

Quote:
Originally Posted by JNEL73 View Post
Finally got my Brett trios 100% APA started. Starter 1 week. 8 hr post pitching and it going great. Citra and cent smells great thinking about dry hopping but not sure if it wil hide the Brett favor. Not sure if the citra/cent will also. Made should have started with a saison? Will see in a month.

I was thinking about using this strain with a Galaxy/Centennial APA. Be sure to post back with results!

Did you aerate? And how large of a starter?

__________________
BJCP Master Beer Judge
AmandaK is offline
 
Reply With Quote
Old 07-30-2012, 05:53 PM   #98
othellomcbane
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Beacon, New York
Posts: 228
Liked 38 Times on 22 Posts
Likes Given: 1

Default

Is this still in stock anywhere?
othellomcbane is offline
 
Reply With Quote
Old 07-30-2012, 06:09 PM   #99
Johnnyhitch1
Feedback Score: 34 reviews
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,118
Liked 235 Times on 197 Posts
Likes Given: 3482

Default

Just ordered it from highgravity brew. looking forward to an all brett sasion
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Johnnyhitch1 is offline
 
Reply With Quote
Old 07-30-2012, 07:52 PM   #100
pohldogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: louisville, KY
Posts: 287
Liked 31 Times on 18 Posts
Likes Given: 2

Default

Quote:
Originally Posted by AmandaK

I was thinking about using this strain with a Galaxy/Centennial APA. Be sure to post back with results!

Did you aerate? And how large of a starter?

Ha, combined the two into a galaxy/citra/centennial ipa. Will be dry hopping in a few weeks.


pohldogg is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Repitching Brett from a 100% Brett fermented beer Coff Lambic & Wild Brewing 11 05-29-2014 01:40 AM
All-Brett still going Calder Lambic & Wild Brewing 6 02-02-2012 03:45 PM
Adding Brett to a Brett beer Calder Lambic & Wild Brewing 4 09-28-2011 04:39 PM
First All Brett November Lambic & Wild Brewing 12 06-25-2011 01:39 AM
Brett or something else? twohands Lambic & Wild Brewing 15 02-15-2010 12:52 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS