Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP644 -Brett B Trois
Reply
 
Thread Tools
Old 07-15-2012, 04:27 PM   #81
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,236
Liked 32 Times on 31 Posts

Default

I did a cell count of a new vial and an 8 day 500mL starter on a stirplate.

The new vial had 8.65 Billion cells and the starter had 150 Billion cells

New vial (click to enlarge):


500mL starter (click to enlarge):


You can see the morphology change once it's put into a starter. Some of the cells start to chain together and elongate. It also had incredible growth, a sacch strain would grow to ~60 Billion under the same conditions.


__________________
Next: Something Hoppy?
Fermenting: Doppelbock, DIPA, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: CAP, RIS, Jalapeño RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Doppelbock, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy
dstar26t is offline
 
Reply With Quote
Old 07-15-2012, 05:08 PM   #82
barrooze
Feedback Score: 7 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,367
Liked 117 Times on 98 Posts
Likes Given: 165

Default

Quote:
Originally Posted by dstar26t View Post
I did a cell count of a new vial and an 8 day 500mL starter on a stirplate.
What OG did your starter have?


__________________
Kegged: Flanders Blonde, NB Tonguesplitter v2.0, Ginger Beer, BOSON on Rhubarb, Dry-Hopped Sour Brown (ECY01) Primary: none Souring: None On Deck: Zombie Dust clone On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20) Updated: 2015/03/26
Untappd: barrooze
barrooze is offline
 
Reply With Quote
Old 07-15-2012, 05:22 PM   #83
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,236
Liked 32 Times on 31 Posts

Default

1.035
__________________
Next: Something Hoppy?
Fermenting: Doppelbock, DIPA, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: CAP, RIS, Jalapeño RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Doppelbock, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy
dstar26t is offline
 
Reply With Quote
Old 07-15-2012, 07:28 PM   #84
pohldogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: louisville, KY
Posts: 287
Liked 32 Times on 18 Posts
Likes Given: 2

Default

You got over 15X growth on a half liter starter? That just seems like a whole lot.
pohldogg is offline
 
Reply With Quote
Old 07-15-2012, 07:36 PM   #85
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,236
Liked 32 Times on 31 Posts

Default

I didn't monitor the growth over the entire 8 days but Chad Y. has talked about Brett going through up to 3 growth phases in 1 starter. It also makes sense considering when people pitch it like sacch from a 1 or 2 liter starter, even though the cell count in 1 vial is extremely low, fermentation is still vigorous.
__________________
Next: Something Hoppy?
Fermenting: Doppelbock, DIPA, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: CAP, RIS, Jalapeño RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Doppelbock, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy
dstar26t is offline
 
Reply With Quote
Old 07-15-2012, 07:39 PM   #86
Quaker
Beer Missionary
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Quaker's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Burlington, WI
Posts: 836
Liked 69 Times on 50 Posts
Likes Given: 12

Default

The amount of yeast in the vial is visibly minuscule. Yet the resultant yeast cake produced in my 1.5L starter was completely on par with a sacc. strain starter from one vial. That's just anecdotal info, but therefore I don't have a hard time believing dstar's results.
__________________
My father says, "hobbies are supposed to cost money".
Quaker is offline
 
Reply With Quote
Old 07-15-2012, 07:56 PM   #87
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,236
Liked 32 Times on 31 Posts

Default

Chad Y. got slightly more growth with the Drie strain from a 500 mL propagation...25 Billion up to 450 Billion, 17 doublings vs. my 16.3. My starter was at 24C and his was 28C.

http://www.brettanomycesproject.com/...ation-results/
__________________
Next: Something Hoppy?
Fermenting: Doppelbock, DIPA, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: CAP, RIS, Jalapeño RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Doppelbock, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy
dstar26t is offline
 
Reply With Quote
Old 07-17-2012, 01:02 AM   #88
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,652
Liked 176 Times on 153 Posts
Likes Given: 4

Default

Quote:
Originally Posted by JLem View Post
Mike - I am 2 weeks into my fermentation and am at 73% attenuation. I started at 1.045, after 5 days I was down to 1.020, and now, after 14 days, I am at 1.012. I started the fermentation at 70°F. After taking a reading on day 5 I ramped it up to 75°F. I am hoping it will drop another several points to 1.010 at least. I'd feel better at 1.008.

Aroma and taste are tending towards ripe tropical fruit. Perhaps less crisp than it was at my last sampling on day 5.

Here's a pic of how things look in the fermenter (Day 14):
Well, I'm 3 weeks in and I'm still sitting at 1.012ish (maybe 1.011). Looks like it isn't dropping much more, at least not quickly. I'm going to let it go until the end of the week, dry hop, and then bottle it sometime next week (assuming everything continues on its current course).
__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 07-18-2012, 05:07 AM   #89
digitalbullet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 10
Liked 5 Times on 4 Posts

Default

At 2 weeks in the primary I went from 1.058 to 1.008 (86% attenuation). I don't have a fridge temp control, but I submerged the Carboy in an ice chest with water and was able to maintain temp between 65 and 70 degrees
digitalbullet is offline
 
Reply With Quote
Old 07-20-2012, 06:22 PM   #90
pjk49202
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pjk49202's Avatar
Recipes 
 
Join Date: Mar 2009
Location: Parker, CO, Colorado
Posts: 234
Liked 3 Times on 3 Posts
Likes Given: 13

Default

I will be pulling 2 gallons of Belgian Golden Strong Ale I'm brewing today to try the Brett Trois out. Looking forward to the results.


pjk49202 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