Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP644 -Brett B Trois
Reply
 
Thread Tools
Old 08-19-2013, 02:07 AM   #581
kaips1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: lexington, ky
Posts: 192
Liked 26 Times on 20 Posts
Likes Given: 14

Default

Quote:
Originally Posted by McCoy
Just went to my LHBS and they said that this strain isn't currently available from White Labs. How can I get some? I'm a little leery of ordering some from an online shop if it's true that White Labs isn't making it available and it might just be old stock.
They are making it, they may have been on a wait when your store tried to order it. Even old stock can be revived, well honestly since most of them are probably held in a fridge the older the stock the faster Brett dies.


kaips1 is offline
 
Reply With Quote
Old 08-19-2013, 02:07 AM   #582
McCoy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 124
Liked 9 Times on 8 Posts
Likes Given: 12

Default

I don't think I have a bad relationship there at least. The shop keepers are super friendly and seem to have a good relationship with everyone. I've actually been pretty blown away by how friendly their staff is. I also don't really see any reason they would have to not want to sell it to me.

Anyhow, MoreBeer does have it. The shipping is as much as the yeast itself, but an extra $6 isn't going to kill me.


McCoy is offline
 
Reply With Quote
Old 08-19-2013, 06:26 AM   #583
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 2,014
Liked 261 Times on 193 Posts
Likes Given: 25

Default

Quote:
Originally Posted by MattHollingsworth View Post
Pitched that into another Brett Trois IPA last weekend and will see how the actual beer fares. With that beer I used no oxygen again and barely shook the fermenter, so not much in the way of air in there. I will report back on that later as well to see if this starter resulted in a more acetic beer, but I suspect it will not, that it will end up like the other beers I've made with this yeast.
since i also doubt you'll get a more acetic beer (as i don't get acac with a big aerated starter and highly oxygenated wort) but i'm curious if you will notice anything else different, ie. if there is a different overall fruity profile with vs. without oxygen.

on that note, i just made a second batch, same ipa recipe as my first except no oxygen this time, but due to scheduling abnormalities i had to pitch the entire stirplate starter, which is now almost 10% of by beer volume, and that starter was quite funky! more 'normal' brett funk than the acetic smell that i have had in brett starters. curious how this one comes out. i bet fruity and not funky.

cheers
dinnerstick is offline
MattHollingsworth Likes This 
Reply With Quote
Old 08-19-2013, 09:46 AM   #584
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

Quote:
Originally Posted by dinnerstick View Post
since i also doubt you'll get a more acetic beer (as i don't get acac with a big aerated starter and highly oxygenated wort) but i'm curious if you will notice anything else different, ie. if there is a different overall fruity profile with vs. without oxygen.

on that note, i just made a second batch, same ipa recipe as my first except no oxygen this time, but due to scheduling abnormalities i had to pitch the entire stirplate starter, which is now almost 10% of by beer volume, and that starter was quite funky! more 'normal' brett funk than the acetic smell that i have had in brett starters. curious how this one comes out. i bet fruity and not funky.

cheers
I bet the same. I haven't experienced any funk with this yeast in primary.
__________________
HOMEBREWING SINCE 1997
MattHollingsworth is offline
 
Reply With Quote
Old 08-19-2013, 02:38 PM   #585
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,634
Liked 822 Times on 603 Posts
Likes Given: 330

Default

Quote:
Originally Posted by MattHollingsworth View Post
In mid September, I will be brewing a Saison that I will split into 4 fermenters and will pitch the four Brett strains that White Labs has so that I can see what character each gives for 100% Brett beer so that I can learn their character.
that sounds like an awesome experiment. please let us know how it goes, i'd love to hear of your results.
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with homegrown hops), witbier, hoppy saison, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Fermenting: IPA w/ HBC-438 (thanks vinnie!), 2x saison w/ 3726, Ardennes BDSA
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
sweetcell is offline
 
Reply With Quote
Old 08-19-2013, 03:21 PM   #586
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

Quote:
Originally Posted by sweetcell View Post
that sounds like an awesome experiment. please let us know how it goes, i'd love to hear of your results.
I'll report back for sure, but obviously it will be some time before I have anything to post. I'll start a new thread for that one.
__________________
HOMEBREWING SINCE 1997
MattHollingsworth is offline
 
Reply With Quote
Old 08-19-2013, 06:38 PM   #587
chadkarol
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2012
Location: Grayslake, Illinois
Posts: 281
Liked 32 Times on 21 Posts

Default

To add to an interesting thread, I brewed a French Saison using Wyeast 3711. I then transferred it to a wine barrel that had white wine it in and let it sit about a month. Yesterday I transferred it to a carboy, added pureed cherry and WLP644. No idea what's going to happen, which is why I love brewing.
chadkarol is offline
whatisboom Likes This 
Reply With Quote
Old 08-19-2013, 07:00 PM   #588
bovineblitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Binghamton, NY
Posts: 2,392
Liked 126 Times on 103 Posts
Likes Given: 47

Default

Quote:
Originally Posted by McCoy View Post
I don't think I have a bad relationship there at least. The shop keepers are super friendly and seem to have a good relationship with everyone. I've actually been pretty blown away by how friendly their staff is. I also don't really see any reason they would have to not want to sell it to me.

Anyhow, MoreBeer does have it. The shipping is as much as the yeast itself, but an extra $6 isn't going to kill me.
If you're ordering just one thing I generally find Rebel Brewer to have the best price/shipping combo.
bovineblitz is offline
 
Reply With Quote
Old 08-20-2013, 11:37 PM   #589
Tiroux
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Thurso, Québec
Posts: 470
Liked 9 Times on 7 Posts

Default

I just transfered my wlp644 DIPA (citra, Galaxy, Zythos) after 4.5weeks. I'll now DH it for few days before bottling. The aroma is awesome. Peach, mango, pineapple, apricot, the taste is fine, but there's definitly a funky side. Not sour at all, but there's a woody-smoky-leathery flavor behind the fruit. It isn't bad at all but I would have expected something more clean. I'll see when it's bottled, carbed and chilled!
Tiroux is offline
 
Reply With Quote
Old 08-21-2013, 12:12 AM   #590
Tiroux
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Thurso, Québec
Posts: 470
Liked 9 Times on 7 Posts

Default

Quote:
Originally Posted by Tiroux View Post
I just transfered my wlp644 DIPA (citra, Galaxy, Zythos) after 4.5weeks. I'll now DH it for few days before bottling. The aroma is awesome. Peach, mango, pineapple, apricot, the taste is fine, but there's definitly a funky side. Not sour at all, but there's a woody-smoky-leathery flavor behind the fruit. It isn't bad at all but I would have expected something more clean. I'll see when it's bottled, carbed and chilled!
I tasted again.. and it's not that smoky after all.. it's more like a spicy phenolic with a dry woody finish. Combined to the alcool kick (9%), it might be percieved a bit solvent-like, at first... Do you know where it could come from? Too much oxygen? Fermented too hot? (from 72 to 77)


Tiroux 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