WLP644 -Brett B Trois - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP644 -Brett B Trois

Reply
 
Thread Tools
Old 05-12-2012, 01:24 PM   #21
RomanNumeral
Recipes 
 
Sep 2010
Chicago, Illinois
Posts: 41
Liked 1 Times on 1 Posts


Used it solo to ferment a blonde and it just took off. Not too sure about reduced cell count.

 
Reply With Quote
Old 05-15-2012, 05:04 PM   #22
AmandaK
 
AmandaK's Avatar
Recipes 
 
Feb 2010
KCMO
Posts: 1,498
Liked 143 Times on 106 Posts


Quote:
Originally Posted by RomanNumeral View Post
Used it solo to ferment a blonde and it just took off. Not too sure about reduced cell count.
I have it sitting in my fridge upright and there is barely a dusting of a yeast cake in the bottom of the vial. Probably about 2cm in the bottom of the curved vial.

I'm thinking that I'll start with a 500mL - 1000mL starter of 1.030 wort, let it eat, step it up to 1500mL and then step it up again to 2000mL. It may take about 2-3 weeks for it to have a week for each step (as has been suggested here). I'm looking to get the tropical fruit with a bit of sourness.

Perhaps I'll try this with a cream ale or a Belgian Pils SMaSH (something basic to let the yeast shine) and then go from there. If it turns out well, I'm hoping to keep a culture of this going for one of my house strains.
__________________
BJCP Master Beer Judge

 
Reply With Quote
Old 05-15-2012, 05:36 PM   #23
adc123
Recipes 
 
Jun 2010
Santa Barbara CA
Posts: 103
Liked 1 Times on 1 Posts


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.

 
Reply With Quote
Old 05-15-2012, 08:46 PM   #24
Almighty
Recipes 
 
Jan 2009
San Diego, CA
Posts: 428
Liked 28 Times on 21 Posts


The points brought up is why this thread is helpful. I would like to hear about the results of people using different pitching rates and see how that influences flavors and/or attenuation like we know it does for Sacc strains.

 
Reply With Quote
Old 05-16-2012, 12:32 AM   #25

bit of sourness.
Sourness. I doubt that you'll get any sourness without either Lacto or a bunch of acid malt. In fact, 100% Brett fermentations tend to be strikingly like Saccro fermentations. you'll get fruity, but I doubt you will get any sour.
__________________
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

 
Reply With Quote
Old 05-16-2012, 12:36 AM   #26

Ive decided that I will, in fact, use 1 of the vials of Trois along with a vial of WLP575 to do a 1.070 Golden Strong. For those tracking pitching rates Im going to do a 1250ml starter (stir plate). (575 and Trois together)
__________________
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

 
Reply With Quote
Old 05-16-2012, 11:56 AM   #27
spearko520
Recipes 
 
Dec 2011
allentown, PA
Posts: 1,021
Liked 57 Times on 55 Posts


Making a starter and doing two batches of 50/50 pils/munich- one with lacto, one straight- will keep posted.
__________________
"i like to drink. I do it all the time, every day."- anthony jeselnik

 
Reply With Quote
Old 05-16-2012, 02:00 PM   #28
Bsquared
HBT_LIFETIMESUPPORTER.png
 
Bsquared's Avatar
Recipes 
 
Oct 2006
San Diego
Posts: 1,851
Liked 67 Times on 59 Posts


Quote:
Originally Posted by spearko520 View Post
Making a starter and doing two batches of 50/50 pils/munich- one with lacto, one straight- will keep posted.
How are you going to pitch the lacto? With the brett, or before brett? are you going to make a lacto starter too?

 
Reply With Quote
Old 05-16-2012, 02:31 PM   #29
spearko520
Recipes 
 
Dec 2011
allentown, PA
Posts: 1,021
Liked 57 Times on 55 Posts


Quote:
Originally Posted by Bsquared View Post
How are you going to pitch the lacto? With the brett, or before brett? are you going to make a lacto starter too?
i'll pitch lacto first and let go a couple days - i have a quart of starter ready to go. My lacto starters have been getting very acetoney(sp) lately, so i am hoping this one doesn't - but so far so good. If it does, i guess i will go with a pure wyeast culture- no starter. i've had good luck with those.
__________________
"i like to drink. I do it all the time, every day."- anthony jeselnik

 
Reply With Quote
Old 05-16-2012, 04:48 PM   #30
Almighty
Recipes 
 
Jan 2009
San Diego, CA
Posts: 428
Liked 28 Times on 21 Posts


In my experience with this strain, you can definitely get some "tartness" when the Brett is well aerated. It produces acetic acid from all that I have read, but I have never thought the beer tasted sharp or vinegar like. I think the level of acid is so small that it doesn't give you those characteristics. I believe Chad Y discussed this recently in his interview on the Sunday Session.

 
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 13 10-01-2015 09:53 PM
All-Brett still going Calder Lambic & Wild Brewing 6 02-02-2012 04:45 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 01:52 AM


Forum Jump