WLP644 -Brett B Trois

[kaips1]

Just made a 1l starter to pitch into a Belgian blonde Sunday, I hope 4 days is adequate time. I'm using 1lb sugar, I was planning on adding it @5min, should I wait till 3 days after fermentation takes off, our leave it the way I have it?

Toss the sugar in at the end of your boil.

 

[dstar26t]

Thank you for posting your experience. I was hoping the high pitch rate would help with "off flavors" but we all know brett doesn't give a shat. I intend to raise the fermentation temp toward the end to help it clean up. I did an all Brett Trois IPA that turned out awesome at 68F ramped up to 71F. It's amazing how fresh it tastes 5 months later. I will post an update on the Brett Trois Helles when the time comes. Thanks again berebrando.

For what it's worth, I did not really enjoy this yeast fermented cold. I did an all Brett IPA at 60F that came across as under attenuated and what I would describe as phenolic - smokey, almost plasticky. It fermented and fermented and fermented, with krausen lasting three weeks.

There are a bazillion other factors that could give you better results, but those are my results. Also, maybe in the right beer, these characteristics will work out. I'm curious to see what you get out of this.

 

[Threetall]

After reading about this strain, I am excited to brew a pale or ipa with this. Planning on brewing weekend after 4th of july and wanted to get a starter going july 3rd. Any issue with letting a starter run for 10/11 days?

 

[berebrando]

I'll be using Trois for the first time and want to know if this plan looks good:

1. I have a Belgian pale that I'm cold crashing right now. When it is clear, I'll be transferring the beer to secondary, allow it to warm to ambient (66F) and pitch a vial of Trois. I will let this go to FG, probably a few months.
2. Use the Trois cake from #1 for a 100% Trois beer. Question- will this provide enough cells for the job? Should I cold crash first to drop more cells or will the cold temps negatively affect the cells?
3. Should I aerate the wort for the 100% Trois?

Thanks in advance for any insight!

If you use the Trois in secondary after a primary with a Belgian strain (that's how I'm reading this), then technically you will have a mixed culture for your second "100%Trois" beer.

Edit (need to add more critique): your secondary cake cell count will probably be insufficient for primary fermentation. That said, I think Brett is a little more forgiving than Sacc when I comes to cell counts.

Some reports I've read indicate that Brett produces more acids when aerated. Not sure if this is consistent with Trois. You probably don't need any aeration in excess of the aeration that comes with racking to a carboy. I'd be interested to hear what other experience is out there with aeration and Trois.

 

[berebrando]

After reading about this strain, I am excited to brew a pale or ipa with this. Planning on brewing weekend after 4th of july and wanted to get a starter going july 3rd. Any issue with letting a starter run for 10/11 days?

I recommend a 10 day starter with any Brett strain. Trois is no exception. Good luck!

 

[Ailstock]

So with the 10 day starters, are you guys putting them on stir plates, or just having them sit out? And also, is it just one starter for the 10 days or should I decant add another starter at some point?

 

[kaips1]

So with the 10 day starters, are you guys putting them on stir plates, or just having them sit out? And also, is it just one starter for the 10 days or should I decant add another starter at some point?

The stir plate will increase your cell count exponentially, I only use the stir plate anymore, I don't feel the acidity is that noticeable from the o2 exposure.

 

[meltroha]

Alright, can I throw this in any carboy, or do I need to keep it separate from sacc beers?

 

[Tiroux]

Is a tropical Double IPA sounds good with 644? Galaxe/Nelson/Pacific Jade & Gem/Motueka/Etc... ?

 

[Ailstock]

Is a tropical Double IPA sounds good with 644? Galaxe/Nelson/Pacific Jade & Gem/Motueka/Etc... ?

I imagine. That's what I'm going to be doing but with Citra, Galaxy, Pacific Jade, Motueka, Wakatu.

 

[WilliamWS]

Some reports I've read indicate that Brett produces more acids when aerated. Not sure if this is consistent with Trois. You probably don't need any aeration in excess of the aeration that comes with racking to a carboy. I'd be interested to hear what other experience is out there with aeration and Trois.

Brett does, indeed produce acetic acid in the presence of O2.
With Trois I have found the acidity noticeable when aerating to levels I normally would with sacc. That being said, you're not going to produce a sour beer just something very lightly tart. So, if you think a touch of tartness would be pleasant in the beer you've got in mind then aerate, if you don't think a light tartness would add anything then don't aerate. It should attenuate well either way.

 

[meltroha]

Just finished 100% Trois Belgian blonde ale, hit all or #s! Was going to add 1/2- 1lb sugar after 3 days, this will get abv up around 7-7 1/2%, depending on attenuation. Should I do this? Has anyone done it with this strain? What was your method?

 

[othellomcbane]

Is a tropical Double IPA sounds good with 644? Galaxe/Nelson/Pacific Jade & Gem/Motueka/Etc... ?

It's great. I did one recently: http://www.bear-flavored.com/2013/05/recipe-and-tasting-notes-100-brett.html

One of my most popular batches even among people who "don't normally like IPAs."

 

[JLem]

Just finished 100% Trois Belgian blonde ale, hit all or #s! Was going to add 1/2- 1lb sugar after 3 days, this will get abv up around 7-7 1/2%, depending on attenuation. Should I do this? Has anyone done it with this strain? What was your method?

Not sure what you are asking. Adding some sugar during fermentation is relatively common with some high alcohol beers (though in this case, I think you could have added it at the end of the boil). I imagine this approach will work just fine for you. What are your concerns?

 

[meltroha]

What are your concerns?

Can I use corn sugar? How long should I wait? Do I boil it first, or add it dry?

 

[Ailstock]

What is the general consensus on fermentation temp for this yeast? Just 68 like a normal ale yeast?

 

[JLem]

Can I use corn sugar? How long should I wait? Do I boil it first, or add it dry?

Yes, you can use corn sugar...or cane sugar...or any other fermentable sugar. You can probably wait as long as you want, but I would probably add it while fermentation is still active. I would also definitely boil it in a small amount of water before adding it tongue fermenter - even though you are using a Brett strain, you still want to make sure you are sanitary.

 

[meltroha]

Thanks! Any good way to calculate abv with the late addition? I was just going to put it in my Beersmith app with actual og, and go with that number.

 

[JLem]

Thanks! Any good way to calculate abv with the late addition? I was just going to put it in my Beersmith app with actual og, and go with that number.

Just add the sugar to the recipe - doesn't matter if it was added in the boil or after. Assuming it all ferments out, you'll get the same amount of alcohol.

 

[meltroha]

Do I swirl the carboy after adding the sugar?

 

[kaips1]

Do I swirl the carboy after adding the sugar?

If you were to swirl it, do it with very little air movement in the room and obviously the sanitized utensil. Some food and a little air should kick it back up no problem.

 

[Johnnyhitch1]

It's great. I did one recently: http://www.bear-flavored.com/2013/05/recipe-and-tasting-notes-100-brett.html

One of my most popular batches even among people who "don't normally like IPAs."

THIS is getting pushed all the way to the top of the "to brew" list. Your very articulate with your site and it must show in your beer!!

The first time i brewed with trois i had the same feeling. The intense overripe fruit would go GREAT with a huge DIPA!

Cheers!

 

[meltroha]

If you were to swirl it, do it with very little air movement in the room and obviously the sanitized utensil. Some food and a little air should kick it back up no problem.

Oh, I was just going to swirl the carboy by picking it up, not stir with a utensil, should I?

 

[Tiroux]

Hey Guys!

2 questions:

1- I will ferment 5 gallons of DIPA (1080ish) and 5 gallons of Dry Stout (1050ish) about at the same time with wlp644. A day or two between the 2 brews, so I will make only a one big starter and use 2/3 for the DIPA and 1/3 for the Stout.

What do you suggest for starter (lenght? Volume? Steps?)

2- I understand 100% brett fermentation are as quick as sacch fermentation and I can bottle after 4 weeks. But does the beer continue to evolve, do Brett's continue to eat dextrins over months, or do they stabilize?

 

[kaips1]

Oh, I was just going to swirl the carboy by picking it up, not stir with a utensil, should I?

Ya sanitize a big ass spoon or spatula and give it a good swirl when you add the sugar, you don't wanna splash it though.

 

[kaips1]

Hey Guys!

2 questions:

1- I will ferment 5 gallons of DIPA (1080ish) and 5 gallons of Dry Stout (1050ish) about at the same time with wlp644. A day or two between the 2 brews, so I will make only a one big starter and use 2/3 for the DIPA and 1/3 for the Stout.

What do you suggest for starter (lenght? Volume? Steps?)

2- I understand 100% brett fermentation are as quick as sacch fermentation and I can bottle after 4 weeks. But does the beer continue to evolve, do Brett's continue to eat dextrins over months, or do they stabilize?

You can't promise it will be done in a month, depending on your grain bill and mash temps it could take longer than a month. Brett won't stop eating till there is no foo or it dies. You might wanna google chad yacabsons dissertation on Brett.

 

[meltroha]

Ya sanitize a big ass spoon or spatula and give it a good swirl when you add the sugar, you don't wanna splash it though.

The opposite end of my old plastic mash paddle will fit in the carboy bung, I'll use that. Thanks for your help, cheers!

 

[kaips1]

The opposite end of my old plastic mash paddle will fit in the carboy bung, I'll use that. Thanks for your help, cheers!

No problem, hope it works.

 

[Ailstock]

For a Saison, is it preferred to mix this yeast with a Saison yeast, or do it 100% Brett?

 

[Tiroux]

For a Saison, is it preferred to mix this yeast with a Saison yeast, or do it 100% Brett?

I have not yet worked with 644 but I would say use both, or add brett in secondary, if you want a kind of saison aroma (freshcut hay, and spicy yeasty smell).