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Old 08-02-2012, 04:44 AM   #111
adc123
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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 fruit. This grist was nice, but could be a touch darker.

 
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Old 08-04-2012, 05:44 PM   #112
igotsand
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Hey guys...
Awesome thread!
Here's what I got going on...Brewed 2 days ago...
Got 5 gallons of all brett B fermenting right now, at a steady 71....
What temps are you guys fermenting at? how long? Im planning on at least a month primary...secondary for 3 months?
Gravity is 1.063..
I used 90% dingermans b pils, rolled oats, carapils and sugar, to make up the rest. mashed @ 149....basic saison recipe..
btw, I used 2 vials with a stepped up starter for 8 days..Went to White labs and got some super fresh vials..returned 50 vials and got 2 vials of 644(and 3 yeast vouchers) of yeast for free...I'm keeping a vial for later use..exp date 1/13...anybody use this strain for bottle conditioning yet?

Any updates??

Igotsand

 
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Old 08-04-2012, 08:18 PM   #113
digitalbullet
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Just bottled mine today! Smells very tropical and goes well with the citra dry hopping

 
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Old 08-06-2012, 01:41 AM   #114

Ok, an unintentional experiment happened for me. I brewed a 1.072 Golden Strong last Sunday. As mentioned in an earlier thread,I pitched a 1600 ml starter of 1 vial Brett B Trois and 1 vial of East Coast Yeast 09 blend. As fate might have it, my temp controller was set for 64F. My controller geeked out and the next morning I found the beer fermenting at 55F! I doubt the Belgian Sac strain could do this so I'm guessing that the Brett was indeed fermenting at a lager temp. I quickly got the temp up to 70 and have been raising it daily. It's at it's max temp of 82 right now. It seems as though the ECY09 has flocc'd out but there is still swirling in the carboy and the krausen is gone (no pellicle.). It has a delightful fruity aroma and a touch of spiciness. I cannot wait until this beer finishes.
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Old 08-06-2012, 04:09 PM   #115
Almighty
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I wanted to test the temperature dependence of this yeast. I just brewed a 1.060 Spelt Saison - 80% Pilsner, 16% Spelt, 4% Acid Malt. I have 2 -1 gal containers with the Brett in both. One will be fermented in the fridge at 63-65 and the other will get a typical Saison fermentation ramp, 75 up to 85 by the end of the week.

Both are active this morning - I'll post later with results.

 
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Old 08-06-2012, 04:38 PM   #116
Spillsaw
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Love this thread...
6/16/12 I brewed a 1.064 6#Pils 4#Malted Wheat with 1#Rolled Oats @153 with 3 yr. old aged homegrown Mt. Hood hops. No starter was made, but I did aerate when I pitched the vial.It's still chugging along (secondary @ ambient temps) sample coming soon.
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Old 08-14-2012, 11:56 AM   #117

Trois seems to be a slow flocculator. I'm at 2 weeks and 1 day...OG of 1.072 has been eaten down to 1.009. The beer is still quite cloudy and I can see slow swirling in there. Powerful yeast beasts!
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Old 08-14-2012, 04:47 PM   #118
Almighty
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mhenry41h - It is a very slow flocculator. I would suggest cold crashing and using gelatin (or you favorite fining agent). I racked me beer from carboy to dry-hop keg to serving keg with gelatin and cold crashing and then it finally got pretty clear after about a week in the keg.

 
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Old 08-14-2012, 05:58 PM   #119
Coff
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Yea I was noticing the same thing when I took a look at my batch fermenting with 644, its super cloudy, where as the other half of the same wort with 565 is pretty clear.

 
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Old 08-18-2012, 02:54 PM   #120
smokinghole
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I'm brewing 16 gal of saison today. Of that 16 gal 8 gal is destined for a 100% Trois fermentation. The other 8 gallons is a hodge podge of bottle sediment from various sours and various cultures. It will be populated with pedio/lacto/brett of various species/and some sacch. I did a sour saison about 9 months ago and I love how it came out with the slight hop bitterness and hop flavor with the lactic sourness. Hopefully this Trois fermentation finishes dry like my normal saisons. If not I'll just combine it with the sour portion in one of my 16 gallon speidel fermentors and have a butt load of sour beer.
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