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Old 09-11-2013, 03:10 PM   #601
smw356
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Nov 2012
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Quote:
Originally Posted by Tiroux View Post
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)
I got the same thing in a double IPA that I did with Trois, I dont think its too much oxygen or temps since I didn't oxygenate and fermented at 65 rising to 72.

It also didn't show up until after being kegged and carbed for a week or two.

 
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Old 09-15-2013, 10:40 PM   #602
m00se
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Feb 2008
Waltham, MA
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Have you guys been cold crashing before kegging? The 1st round of dry hops have been floating on the surface of the beer in the carboy. I'm ready to rack to a keg but it looks like the beer isn't ready.
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Old 09-16-2013, 02:02 AM   #603
Matteo57
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Sep 2011
Corona, ca
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What have ya'll found to be the best temps to ferment beer with 100% brett b trois and what are the different flavors that one might get low vs high temp ranges?

 
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Old 09-16-2013, 03:28 AM   #604
kaips1
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Dec 2011
lexington, ky
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Quote:
Originally Posted by Matteo57
What have ya'll found to be the best temps to ferment beer with 100% brett b trois and what are the different flavors that one might get low vs high temp ranges?
You want 70ish, too low a temp and it'll stall out and can produce esters you may not like, don't remember off hand what the descriptors are.

 
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Old 09-16-2013, 06:34 PM   #605
Matteo57
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Sep 2011
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What about higher temps? Like 75-80? WL site says optimal is 70-85... You going to get funky flavors in the high 70s and low 80s?

 
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Old 09-16-2013, 07:04 PM   #606
dcp27
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Jan 2010
Medford, MA
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Quote:
Originally Posted by kaips1 View Post
You want 70ish, too low a temp and it'll stall out and can produce esters you may not like, don't remember off hand what the descriptors are.
I don't agree with this. I generally ferment brett at whatever is room temp (~70-75F), but when I've used it in the lower 60s there's never been a problem with attenuation or esters

 
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Old 09-16-2013, 07:13 PM   #607
Matteo57
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Sep 2011
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It's the higher temps I'm worried about. Since it's been hotter lately where I live. I was away from my house for a couple days and fermenting something in my chest freezer and wanted to control that one a bit more than my 100% brett beer. So I left it out in my garage which usually is around 72-75 or lower. Well When I got back the beer was around 80-81F and I just am a bit worried it got too hot even though the WL site says 70-85F since most I see about all brett, including this strain, are fermented in around 65-70s range.

 
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Old 09-16-2013, 09:43 PM   #608
andrewcoopergt
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Feb 2011
Lawrenceville, GA
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Quote:
Originally Posted by Matteo57 View Post
It's the higher temps I'm worried about.
I'm also in this same sort of scenario that mine is fermenting on the higher range.

Also, I just racked a Citra pale ale onto the yeast cake from my last Trois batch. Anyone had any experiences with a second generation? You find many differences in flavor?

 
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Old 09-17-2013, 12:13 PM   #609
berebrando
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Dec 2010
Orange, CA
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Quote:
Originally Posted by dcp27

I don't agree with this. I generally ferment brett at whatever is room temp (~70-75F), but when I've used it in the lower 60s there's never been a problem with attenuation or esters
I use higher temps. I generally start fermentation around 70 and let it ramp up naturally. Though, I have only let it ramp up to a maximum of 78. I really like this ferment profile for Brett.

When I used this strain at 60, it fermented. The fermentation took forever. I experienced krausen and very slow bubbling for around 4 weeks straight. The flavor profile was not what I was looking for either. The intense fruitiness did not show up very well.
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Old 09-17-2013, 12:17 PM   #610
berebrando
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Dec 2010
Orange, CA
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Quote:
Originally Posted by andrewcoopergt

I'm also in this same sort of scenario that mine is fermenting on the higher range.

Also, I just racked a Citra pale ale onto the yeast cake from my last Trois batch. Anyone had any experiences with a second generation? You find many differences in flavor?
When this strain came out in 2012, I bought two vials and repitched probably 5 or 6 times (may have been more!) before I was able to find a new vial this year. It was a hardy yeast but I did notice that it shifted a little bit over time. With that said, I probably put it through some torturous experiments - everything from 60 to 78 fermentation temperature and gravities from 1.040 to 1.070. Still made some killer beer!
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