Based on experience, you will never have a great hoppy beer if you are bottling. Maybe good, but not great. IPA's need packaged in kegs with CO2 flushing during every transfer after primary fermentation.
I know there are a few old threads posted about this hop, but I had trouble finding good info on it so I wanted to post something more recent for anyone that is looking for information.
I ran across a pound of the 2015 harvest of this hop and decided to put it to work. 3.5 Gallon batch:
7lb...
Never mind. Did a Google search and found this.
http://suigenerisbrewing.blogspot.ca/2014/12/brett-trois-riddle-wrapped-in-mystery.html
Very interesting. Time to dry hop and bottle!
I brewed a 100% Brett IPA with Brett Trois from White Labs. I created a huge 2-step starter similar to what I do for lagers. The grain bill was 55% wheat malt and 45% pale malt. O.G. was 1.053
The beer took off in just a few hours and I let it sit in primary for 2 weeks @ 80º F. I racked to...
I made two lacto starters, both in separate 1/2 gallon containers of pasteurized, no preservative apple juice. In one I put a vial of WLP677 and in the other I put a handful of grain. I used my temp controller and ferm wrap to hold them at 113 for the past 6 days. The plan is to makea split...
Brewed a brown ale and racked off all but 1 gallon. Racked 3 gallons of cider on top of remaining beer and yeast cake. Kept in primary for 4 weeks then racked to secondary. Beer/cider tasted great. Beer has been in secondary for two weeks. Today I noticed this white film on top. Any idea what it...
I've used the yeast before and that was my experience as well. Not sure what to do at this point. That's what I get for not planning properly. Good excuse to get another carboy, I guess.
I'd say it spent maybe 15-20 minutes above 158, but this was after it spent a significant amount of time below, and I am assuming most of the conversion would have happened by then.