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Old 07-14-2013, 04:43 AM   #1
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Default What to make with WLP644 Brett B Trois?

I just snagged a vial of this yeast and I'm wondering what type of beer I should use it in? I will be using it as the sole yeast and I'll seriously consider any ideas. I know many folks using 644 for 100% Brett IPA, which are delicious, but I've started thinking a Blonde might be tasty. Hmm...

Also, how long does this yeast usually take to finish? I'll be making a starter and stealing some for subsequent batches.

Cheers!


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Old 07-15-2013, 08:32 AM   #2
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I did a "Belgian IPA" with it and cried upon drinking the last bottle,for two reasons. The first being,of course that I was sad to see it go. The second was that even though the beer went through a few shifts of flavour,it was still just about THE most amazing beer ever.

http://www.homebrewtalk.com/f127/108...sville-377059/


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Old 07-16-2013, 04:38 PM   #3
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I'm picking up a vial this week and will make a starter.


I haven't decided what I'm going to brew but I go back and forth between Blonde, Pale, and IPA. I may start with a blonde and use the slurry to make something a little more hoppier.
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Old 07-16-2013, 06:28 PM   #4
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I've decided on Blonde
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Old 07-16-2013, 11:14 PM   #5
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Per White Labs these vials have lower yeast counts that are meant for secondary fermentation. They suggested I use 3 vials for a 5 gal batch or one vial in addition to another vial in a 1L starter. Make your starter the same as usual but it will take at least 5-7 days.
All Brett beers will probably take 3-6 months to completely ferment out.
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Old 07-18-2013, 06:39 PM   #6
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a blonde with it worked out pretty well for me, tho i did enjoy the brux version better for what I was going for. good luck!

Quote:
Originally Posted by lpdjshaw View Post
All Brett beers will probably take 3-6 months to completely ferment out.
absolutely not. all brett beers don't take much longer than sacch if you pitch properly. they should be done in 2-5 weeks.
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Old 07-18-2013, 11:05 PM   #7
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Quote:
Originally Posted by dcp27
all brett beers don't take much longer than sacch if you pitch properly. they should be done in 2-5 weeks.
This is what I thought. Thanks!
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Old 07-19-2013, 10:11 PM   #8
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You have 2cl of slurry in the vial rather than the 50cl usually in a white labs vial, so you need to step up your starter a 3 or 4 times to get a good yeast count. My Brett saison went from 1.050 to 1.002 in 2 weeks, so long fermentation time is not an issue if you allow it to ferment warm.

My one complaint is that I don't get a ton of character from it. There're no off flavors, but there's nothing terribly interesting going on either. I wonder if anyone out there has done a yeast forward beer with this strain and been happy. There's a lot of discussion of Brett IPAs but the recipes are generally so loaded with great hops you could get a tasty result with a few packets of old dry bread yeast.

The starters all had loads of acidity due to aeration, but the beer tastes like I used a relatively neutral sacc strain. I'm thinking that I'll do a few kilos of nectarines with half of it in secondary, but am more than a little disappointed at this point.

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Old 07-20-2013, 10:09 PM   #9
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Quote:
Originally Posted by AnthonyCB
There's a lot of discussion of Brett IPAs but the recipes are generally so loaded with great hops you could get a tasty result with a few packets of old dry bread yeast.
This is why I chose to make a Blonde, brewing in a couple weeks.
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Old 07-20-2013, 10:37 PM   #10
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Brett B Trois is one of the most aromatic strains of anything I've ever brewed with.


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