Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP644 -Brett B Trois
Reply
 
Thread Tools
Old 03-12-2013, 05:23 PM   #351
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,122
Liked 123 Times on 119 Posts
Likes Given: 3

Default

Just thought I'd share that in a recent competition we scored a 36 with a 100% brett trois IPA (palisade, citra & galaxy) in Cat23. Sadly, it didn't land a medal in the mini-BOS tho. I preferred the cleaner brett brux portion of this batch (15gals: 1/3 trois, 1/3 brux, 1/3 both), but the high fruitiness of the trois went really well with the hops. tons of tropical fruit.


dcp27 is offline
 
Reply With Quote
Old 03-14-2013, 02:08 AM   #352
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,653
Liked 176 Times on 153 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Johnnyhitch1
Brewed up a simple NZ pale ale (...again, just love how the subtle hints of tropical citrus pairs with this bretts mango and pineapple esters)

3gal Batch
4pds 2-row
1 pd Munich
.5 Carapils
4oz cane sugar (BIAB, sugar used to hit target gravity of .048 due to low efficiency.)

.5oz 13% Pacific Jade @FWH (38IBU)
.25oz Motueka 7.5% @15 (5IBU)
.25oz Motueka 7.5% @3 (1IBU)

Sample tasted like golden graham cereal
Pitched jar from last batch about 2 months ago, brought to room temp, decanted and pitched about 30ml of thick slurry. Airated by shaking.
Will report back!
I made a Brett Trois batch with Motueka hops last summer. It was spectacular. Those NZ hops and this strain seem to really complement each other. I should plan on making something similar this year.


__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 03-18-2013, 11:34 PM   #353
NcBrewer35
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Charlotte, North Carolina
Posts: 67
Liked 15 Times on 11 Posts
Likes Given: 4

Default

Quote:
Originally Posted by gamb0056 View Post
I wonder then if the difference is aerobic vs anaerobic (or at least 02 depleted) environments. I seem to remember reading somewhere that many Brett species produce more funky acids & esters under anaerobic conditions. Can anyone confirm this?
I believe you are correct, I think this is in the "Wild Brews" book.
NcBrewer35 is offline
 
Reply With Quote
Old 03-19-2013, 08:56 PM   #354
loctones
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Frederick, CO
Posts: 174
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Quote:
Originally Posted by folkysaint
Hey, quick question: most people seem to be using wlp644 as a primary strain (which is what WL indicates), but you added it to secondary. I just added it to a Quad/Imperial Saison (somewhere between 13-14% abv) and was wondering about your experience with it so far.

I've read your post that indicated a mild hay and leather aroma, but not much flavor. That was a couple of months ago. Anything change?
folkysaint PM'ed me and was okay with me replying in the thread. As far as aroma and flavor contribution are concerned, things haven't changed much. My beer is an old ale, and the brett took it down from 1.021 to 1.009. The brett has been in the beer for almost 8 months, now. As expected, the mouthfeel is pretty thin and the flavor is not great. I ended up adding some oak in hopes that it can add a bit more mouthfeel to the beer--it helped on an over-attenuated barleywine I made a couple of years ago.

In general, I think that it might not have been a great idea to add this to an old ale, but I'm going to give the beer another 6 months and see how it turns out. As far as extra attenuation is concerned, the brett has done it's job, and it is, so far, not dominating the beer. In secondary, this yeast may be helpful in adding extra attenuation without heavy amounts of typical brett characteristics. I think it might work very well in drying out a big saison.
loctones is offline
 
Reply With Quote
Old 03-20-2013, 04:45 PM   #355
Almighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Diego, CA
Posts: 420
Liked 24 Times on 17 Posts

Default

I can concur about the use in secondary. It lends a very mild "Brett" character that is more to the stone fruit flavors rather than the barnyard. The intensity of flavor is restrained and gives just a hint that the beer is a Farmhouse style beer with a mixed fermentation.

It is a stark contrast to the huge intensity of fruit it produces as a primary strain.
Almighty is offline
 
Reply With Quote
Old 03-21-2013, 02:09 AM   #356
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 905
Liked 7 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Almighty
I can concur about the use in secondary. It lends a very mild "Brett" character that is more to the stone fruit flavors rather than the barnyard. The intensity of flavor is restrained and gives just a hint that the beer is a Farmhouse style beer with a mixed fermentation.

It is a stark contrast to the huge intensity of fruit it produces as a primary strain.
Agreed almighty. In fact, my Golden Strong with a split Brett Drei/ECY 09 primary is too fruity for my taste. It overwhelms the beer.
__________________
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 03-24-2013, 08:51 PM   #357
folkysaint
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Cincinnati, OH
Posts: 2
Likes Given: 1

Default

Thanks for the feedback. I ended up adding it to my "Imperial Saison" (for lack of a better term). I didn't want to overwhelm with funk (as this is my first Brett beer). I also had some flavors from pomegranate molasses and the primary yeast that I wanted to remain as well.

Looking forward to seeing what the 644 does with it.
folkysaint is offline
 
Reply With Quote
Old 03-24-2013, 08:58 PM   #358
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 905
Liked 7 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by folkysaint
Thanks for the feedback. I ended up adding it to my "Imperial Saison" (for lack of a better term). I didn't want to overwhelm with funk (as this is my first Brett beer). I also had some flavors from pomegranate molasses and the primary yeast that I wanted to remain as well.

Looking forward to seeing what the 644 does with it.
It's the "nice" part about the Drie strain: I can't foresee any environment in which it will overwhelm a beer with traditional "Brett character."
__________________
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 03-26-2013, 12:26 PM   #359
lunshbox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Gastonia, North Carolina
Posts: 128
Liked 8 Times on 8 Posts

Default

This past weekend I bottled my all-brett saison that used trois. It finished out at 1.001. It is dry, but the overwhelming fruit character more than compensates. I also dry-hopped a portion of it with Citra and Amarillo. It was almost too much to handle.

I used pale malt and a malt called "heritage" that is almost like a Munich. I added flaked oats to give the brett something to chew on.

I want to see how this ages. I have 4 bottles marked in 6 month increments that will be cellared for testing.

One everything is carbed up, I will be willing to set up a bottle exchange.
__________________
Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red
lunshbox is offline
 
Reply With Quote
Old 03-27-2013, 01:18 PM   #360
MattHollingsworth
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Samobor, Croatia
Posts: 1,612
Liked 33 Times on 31 Posts
Likes Given: 37

Default

Great thread!

Ordered this strain and intend to make an IPA, using a little different grain bill.

Here's what I intend, for 27 liters. Thoughts?

Castle Pale 68.8%
Flaked wheat 18.8%
Crystal 50 6.3%
flaked oats 6.3%

1.067 OG
53.9 ibus

Apollo 30 grams FWH 90 minutes

35 grams each of Chinook, Kohatu (NZ Amarillo from what I understand) and Citra at knock out.

25 grams of Chinook, Kohatu and Citra for dry hops.

I intend to make a decent sized starter, thinking 2 or 3 steps with a stirplate. Intend to maybe NOT aerate the beer as I don't want to increase acetic acid. Mash @ 155, ferment in the mid 70s. 100% Brett. Drink youngish, at 7 weeks, on draft. I don't really want any funk, just looking for that heavy fruit I've been reading about.

Thoughts on any of this?

Thanks for any input.


__________________
HOMEBREWING SINCE 1997

Reason: added details
MattHollingsworth 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 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

Newest Threads

LATEST SPONSOR DEALS