Hi, my first post here.
On the 17th of April I brewed a batch of a NEIPA and used WLP644 Saccharomyces Bruxellensis Trois for pairing its fruity flavor characteristics with the fruity hop flavors.
Batch size: 17,5 liter (4,6 gallon)
OG 1.072
IBU: 83 (according to BeerSmith)
Measured efficiency: 74%
Malt bill:
2200 g Pilsner malt 40,1%
2100 g Pale Ale malt 38,3%
900 g Flaked Oats 16,4%
190 g Melanoidin malt 3,5%
100 g Carapils 1,8%
Mashed at 66C (151F) for an hour.
Hops:
10 g Columbus 30 min boil
15 g Columbus 5 min boil
25 g Nelson Sauvin whirlpool at 95C (203F) for 25 min
25 g Citra whirlpool at 95C (203F) for 25 min
25 g Mandarina Bavaria whirlpool at 95C (203F) for 25 min
25 g Nelson Sauvin whirlpool at 65C (149F) for 25 min
25 g Citra whirlpool at 65C (149F) for 25 min
25 g Mandarina Bavaria whirlpool at 65C (149F) for 25 min
25 g Nelson Sauvin dry hop for 10 days
25 g Citra dry hop for 10 days
25 g Mandarina Bavaria dry hop for 10 days
25 g Nelson Sauvin dry hop for 6 days
25 g Citra dry hop for 6 days
25 g Mandarina Bavaria dry hop for 6 days
Efficiency was higher than expected. I was expecting about 65% with all the oats. I decided not to water down the wort and make a double IPA instead.
This the first time I have used this yeast strain, formerly named Brettanomyces bruxellensis Trois. According to the White Labs it's packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains. Id did however make a 1 liter starter.
Fermentation took off in less then 24 hours. After a two days I added the first dry hop addition and four days later the second addition. By now I was hoping that the fermentation would be finished for the largest part, but it kept on fermenting.
On the 29th of April, 10 days after the first dry hop addition, it was still fermenting, so I decided to rack it off the hops into a glass carboy.
The gravity reading was 1.017. Which correlates to 75% apparent attenuation. According to White Labs this yeast should attenuate to 85%. That would mean it should get down to approx. 1.010
Now three weeks after pitching the yeast, it doesn't show any signs of slowing down. Still bubbling at a rate of once per every 8 seconds. Same as 10 days ago. I'm a but puzzled by this because I never had a yeast taking this long to ferment a beer with a OG of 1072. Since there isn't much information about this yeast strain regarding its fermentation time, I thought I'd ask about your experiences regarding fermentation time with this strain.
On the 17th of April I brewed a batch of a NEIPA and used WLP644 Saccharomyces Bruxellensis Trois for pairing its fruity flavor characteristics with the fruity hop flavors.
Batch size: 17,5 liter (4,6 gallon)
OG 1.072
IBU: 83 (according to BeerSmith)
Measured efficiency: 74%
Malt bill:
2200 g Pilsner malt 40,1%
2100 g Pale Ale malt 38,3%
900 g Flaked Oats 16,4%
190 g Melanoidin malt 3,5%
100 g Carapils 1,8%
Mashed at 66C (151F) for an hour.
Hops:
10 g Columbus 30 min boil
15 g Columbus 5 min boil
25 g Nelson Sauvin whirlpool at 95C (203F) for 25 min
25 g Citra whirlpool at 95C (203F) for 25 min
25 g Mandarina Bavaria whirlpool at 95C (203F) for 25 min
25 g Nelson Sauvin whirlpool at 65C (149F) for 25 min
25 g Citra whirlpool at 65C (149F) for 25 min
25 g Mandarina Bavaria whirlpool at 65C (149F) for 25 min
25 g Nelson Sauvin dry hop for 10 days
25 g Citra dry hop for 10 days
25 g Mandarina Bavaria dry hop for 10 days
25 g Nelson Sauvin dry hop for 6 days
25 g Citra dry hop for 6 days
25 g Mandarina Bavaria dry hop for 6 days
Efficiency was higher than expected. I was expecting about 65% with all the oats. I decided not to water down the wort and make a double IPA instead.
This the first time I have used this yeast strain, formerly named Brettanomyces bruxellensis Trois. According to the White Labs it's packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains. Id did however make a 1 liter starter.
Fermentation took off in less then 24 hours. After a two days I added the first dry hop addition and four days later the second addition. By now I was hoping that the fermentation would be finished for the largest part, but it kept on fermenting.
On the 29th of April, 10 days after the first dry hop addition, it was still fermenting, so I decided to rack it off the hops into a glass carboy.
The gravity reading was 1.017. Which correlates to 75% apparent attenuation. According to White Labs this yeast should attenuate to 85%. That would mean it should get down to approx. 1.010
Now three weeks after pitching the yeast, it doesn't show any signs of slowing down. Still bubbling at a rate of once per every 8 seconds. Same as 10 days ago. I'm a but puzzled by this because I never had a yeast taking this long to ferment a beer with a OG of 1072. Since there isn't much information about this yeast strain regarding its fermentation time, I thought I'd ask about your experiences regarding fermentation time with this strain.
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