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Old 05-10-2012, 11:22 PM   #11
adc123
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Jun 2010
Santa Barbara CA
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I just got two tubes of this and I am pretty excited to use em.

Go find anything written by Chad Yakobson (crooked stave) on brett. He uses this strain quite a bit.

On pitching rate: he recommends 100% brett ferments with lager scale pitching rates for speedy attenuation. And give the starter a week.

 
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Old 05-11-2012, 05:23 AM   #12
digitalbullet
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Feb 2012
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Where did all of you get your vials? Couldn't find it online.

 
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Old 05-11-2012, 05:26 AM   #13
adc123
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Jun 2010
Santa Barbara CA
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I was pretty OCD about getting them. I ordered it on northern brewer monday morning (been looking every day for a week). Honestly, I don't have the vials in hand yet, but they should be here tomorrow. I saw today they were all out!

We will see if they actually sent me what I ordered

 
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Old 05-11-2012, 11:18 AM   #14
Coff
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Aug 2010
Philadelphia, PA
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I'm checking my LHBS today to see if they have this but if not does anyone know what online retailer has this in stock? If they do have it today I am willing to snag a few vials and share with you folks in exchange for beers on the back end.
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Old 05-11-2012, 04:32 PM   #15

I just ordered 2 vials as well. Im considering doing either a Belgian Wheat beer with it OR a Golden Strong with honey replacng the sugar (1 vial of Brett and 1 vial of a Belgian ale strain if I do this) Ive had tremendous luck pitching Brett alongside Saccro. It gives a much more intense Brett chracter and finished rather quickly...last beer took 6 weeks and obvious Brett character was there in 4 weeks.
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Old 05-11-2012, 04:34 PM   #16

...quick question though...considering that WL's synopsis seems to recommend a 100% fermentation with it...are the cell counts higher than in a traditional vial of Brett?
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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:

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Old 05-11-2012, 05:40 PM   #17
adc123
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Jun 2010
Santa Barbara CA
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When I pitched the trappist blend (orval-like blend of sacc and brett) into an orval clone, it got SUPER bretty in only a few months. For orval you really need to do like they do it: sacc first, mash a bit high. dry hop in primary. brett in the secondary/bottling bucket and bottle immediately with heavy bottles. that way you get the dry hop/belgian sacc character early on, and over time the brett takes over.

Really good question on cell count; Ill send them an email!

 
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Old 05-11-2012, 07:02 PM   #18
Almighty
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Jan 2009
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If people are really having a hard time getting a vial, I would be happy to fill a vial from my most recent yeast cake.

 
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Old 05-11-2012, 08:04 PM   #19
adc123
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Jun 2010
Santa Barbara CA
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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 yourself.

Cheers!

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Old 05-11-2012, 08:08 PM   #20

Quote:
Originally Posted by adc123
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 yourself.

Cheers!

*****
Thanks for finding an answer! It's a little bit misleading, but I certainly understand it.
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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

 
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