WLP644 -Brett B Trois

[Coff]

My Saison with 644 is tasting a little bit better now thats been in the bottle over 6 months. But I still think this strain doesn't work for me in a Saison, it's very fruity which is awesome but it comes across as an under attenuated Saison, almost cloying even.

On the other hand, the IPA I did with 644 is fantastic. The fruitiness just goes amazingly with the big citrus notes of the hop bill I used. I like my IPAs with moderate bitterness and big citrus/pine and it works perfectly.

 

[kaips1]

My Saison with 644 is tasting a little bit better now thats been in the bottle over 6 months. But I still think this strain doesn't work for me in a Saison, it's very fruity which is awesome but it comes across as an under attenuated Saison, almost cloying even.

On the other hand, the IPA I did with 644 is fantastic. The fruitiness just goes amazingly with the big citrus notes of the hop bill I used. I like my IPAs with moderate bitterness and big citrus/pine and it works perfectly.

It's awesome to hear how it did with an ipa, I have my trois, Nelson in bottles at 1 1/2 wks right now and it's taking every ounce of self control not to crack one open. I plan to keep a Brett ipa in rotation always.

 

[othellomcbane]

Here's a blog write-up of my recent 100% Trois Imperial IPA. Definitely something I'll be returning to often, with a few tweaks to the recipe. It's been one of my most popular batches among friends. I really think Trois works best in hoppy beers.

Some advice for anyone brewing one: mash low-ish and consider adding some sugar to the grain bill, and make up for the thin body with a good percentage of wheat, oats or rye. Avoid crystal malt or anything that will make the beer overly sweet; Trois can create a sweet fruity "tang" that overpowers even copious amounts of hops, so you want the beer to finish as dry as possible. The beer certainly won't lack flavor.

 

[Ailstock]

Has anyone done a fermentation with this yeast blended with WLP001 or WLP002? And I noticed earlier in the threat people were saying that not aerating it will produce more "fruity" flavors as apposed to more funky. What is the preferred fermentation temperature for this strain?

 

[kaips1]

Tasted my Brett trois and Nelson sauvign pale ale today for the first time and its awesome. I need to do the same recipe but with 1056 to see how much the Brett really adds.

 

[lostfish]

Just brewed my first Trois IPA. OG 1.064 down to 1.023 5 days after pitching, 2oz Colombus @ 60, 1oz Nelson @ whirlpool, 1oz going dry hop and 1oz in the keg. Already getting crazy tropical fruit/white wine type aromas, and at ~75 IBUs the bitterness is very subdued as of now. Can't wait to see what the finished product morphs into.

 

[Marchborne]

The saison I made with 644 and wyeast 3726 is starting to age very well. I was less than impressed after the first month in bottles, like the 100% 644 beer I did... But after 2 months in bottles its getting better and better. Really soft fruit flavors, peach and mango. The styrian goldings worked really well to balance the fruitiness. I dont know what it is, but in my experience with the 644 in the 100% 644 beer I made, this saison, and my imperial brett porter, it seems to just needs time in the bottles under pressure to really shine. I need to stop drinking them and set them aside for a long while to see what they develop into.

The saison did alright in comp - scored a 33, but I can tell from the comments the judges were expecting a really funky farmhouse character because I mentioned brett. I just dont think this strain produces these flavors. At least under the conditions I have used it in.

I'm curious, how long did you leave it in the fermentor before bottling? I recently added some 644 to a saison thatdidn't dry out the way I planned, and I am wondering if I should let it bulk-age in the fermentor for a while, as with sours?

Thanks.

 

[Xpertskir]

Yeast is on the way. May as well subscribe.


I'm going to be using it as the primary strain in a sanctification-esque beer and prolly use it in some of my hop forward recipes.

Excited to keep this one on hand.

 

[MattHollingsworth]

My Brett Trois IPA was a huge hit. Made it for a homebrewers party and people adored it, me included. Blew the keg in about 20 minutes for ~26 liters.

An amazing fruitiness that I've seen from no other yeast. Works great with hops. I used Chinook, Citra and Galaxy hops and they worked really nicely with that yeast. The yeast is just as everyone says, IMHO, for 100% Brett fermentations. Huge fruit presence, no funk. Interesting character that you can somehow tell isn't Sacch.

I drank some of the starter, which curiously didn't have the same crazy fruitiness and was much more mild. Wondering if this yeast is sort of symbiotic with hops, if more hops bring out that fruit character. Anybody getting the crazy fruit in less hoppy beers with this yeast?

Second use of the yeast was a stronger Amber ale with a lot of rye in it and Galaxy hops. About 12 days in and still fermenting. Haven't drawn a sample yet. Curious to see how it handles rye.

Two weeks from now, I will make a Zero ibu Imperial IPA with it with 100 grams each of Nelson Sauvin, Chinook and Citra after the boil's been turned off and no other hops for a 20 liter batch. I'm going to dose it with a smaller amount of the regular Brett Brux as well, combined yeast.

 

[smokinghole]

I drank some of the starter, which curiously didn't have the same crazy fruitiness and was much more mild. Wondering if this yeast is sort of symbiotic with hops, if more hops bring out that fruit character. Anybody getting the crazy fruit in less hoppy beers with this yeast?

Some recent research has revealed certain enzymes produced by the yeast cleave bonds on hop compounds producing aromatic and flavor compounds that the hops do not contain prefermentation. So adding hop products post fermentation like some industrial light beer breweries do lack the fermented hop oil complexity of a fermented hop. Then again its not like their beers have any hop complexity anyhow but when analyzed on a gas chromatograph mass spectrometer there is a difference.

 

[Oldsock]

Modern Times has a 30 bbl batch of my Brett Trois IPA (using Brett Drie from BSI) in the tank now. It took some begging and swapping with other breweries to get enough Citra and Centennial (no problem getting Chinook) to do it. Should be on draft around San Diego in the next month or so. Fermenation was chugging along nicely at 74F the first few days, but has slowed down, hopefully it doesn't completely stall. Looking forward to seeing how the result compares to my homebrew scale batch!

 

[Coff]

Modern Times has a 30 bbl batch of my Brett Trois IPA (using Brett Drie from BSI) in the tank now. It took some begging and swapping with other breweries to get enough Citra and Centennial (no problem getting Chinook) to do it. Should be on draft around San Diego in the next month or so. Fermenation was chugging along nicely at 74F the first few days, but has slowed down, hopefully it doesn't completely stall. Looking forward to seeing how the result compares to my homebrew scale batch!

Thats awesome, I wish I could try it.

 

[kaips1]

Some recent research has revealed certain enzymes produced by the yeast cleave bonds on hop compounds producing aromatic and flavor compounds that the hops do not contain prefermentation. So adding hop products post fermentation like some industrial light beer breweries do lack the fermented hop oil complexity of a fermented hop. Then again its not like their beers have any hop complexity anyhow but when analyzed on a gas chromatograph mass spectrometer there is a difference.

If I may ask can you post the source to this info? I'd love to read more about it.

 

[Oldsock]

Thats awesome, I wish I could try it.

We'll be bottling a portion of it too (an idea I'm not super-enthusiastic about), so you might be able to score some if you trade.

If I may ask can you post the source to this info? I'd love to read more about it.

Glycosides are one of the types of molecules in question. For the Love of Hops has some decent info, but not a lot of specifics are out there at this point. Chad Yakobson has talked about their relationship with Brett as well.

 

[smokinghole]

I will have to look around for the article I was reading. I think I saved it somewhere. That's the issue with me. I read stuff retain some of the info and forget exactly where I got the info. The article was pretty cool they did a test for a specific enzyme and did multiple fermentations with saccharomyces yeasts and brettanomyces yeasts. They then did whatever their analyses were and singled out a saccharomyces with a high level of the enzyme and a brettanomyces with a very high level of production. The brett strain produced, if I remember correctly, more than double the saccharomyces strain.

Eureka! I remembered to email the link to myself. So here's the article.

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/pdf

 

[dinnerstick]

about to make my first brett ipa with the trois strain!! big starter is just finishing. i love what i have read in this thread, so i was inspired to go for it. got citra, mosaic, centennial, chinook, etc. haven't decided the recipe yet. if it comes out to my satisfaction it will be served at the netherlands 'brettanomyces and other wild beasts' festival (carnivale brettanomyces en andere wilde dieren, www.wildegist.nl/) that the bier koning is organizing this july in amsterdam!!

 

[MattHollingsworth]

A lot of great information in this thread. Thanks guys!

 

[berebrando]

Modern Times has a 30 bbl batch of my Brett Trois IPA (using Brett Drie from BSI) in the tank now. It took some begging and swapping with other breweries to get enough Citra and Centennial (no problem getting Chinook) to do it. Should be on draft around San Diego in the next month or so. Fermenation was chugging along nicely at 74F the first few days, but has slowed down, hopefully it doesn't completely stall. Looking forward to seeing how the result compares to my homebrew scale batch!

Wow this is so cool! Congrats Mike. I've been following the project and really look forward to trying some of the beers!

 

[kaips1]

My Brett trois and Nelson pale ale just placed 3rd in a local comp in belgian specialty. Didn't expect it to do as well due to judging preferences and misconceptions to Brett, stoked though that it did as good as it did.

 

[dinnerstick]

weeeee!! silly/pointless noobish video warning. 12 hours in and my first trois ferment is really off to the races. old school ferment; bucket and no cooling, only heating. going warm at 25c. can't wait to try it
i like bubbles

 

[Ailstock]

What do you guys suggest for the stepping up process of this yeast? How big of a starter for 100% fermentation?

 

[kaips1]

What do you guys suggest for the stepping up process of this yeast? How big of a starter for 100% fermentation?

Stir plate is the fast growth but it is known to add a hint of acidity due to Brett's oxidative nature. Nothing overwhelming at all and I honestly don't pick it up in any if my Brett beers. You want lager sized starters for 100% ferm.

 

[JLem]

You want lager sized starters for 100% ferm.

THis seems to be the prevailing advice...but, FWIW, I did not know this when I did mine and only used an ale-sized starter (and only gave it a few days...also against the prevailing advice to give it more time) and my beer turned out excellent - probably one of the best tasting beers I've ever made.

 

[Oldsock]

THis seems to be the prevailing advice...but, FWIW, I did not know this when I did mine and only used an ale-sized starter (and only gave it a few days...also against the prevailing advice to give it more time) and my beer turned out excellent - probably one of the best tasting beers I've ever made.

Brett Trois/Drie seems to be more forgiving than some of the other strains. Really well suited for primary fermentation.I believe Chad has switched to ale-sized pitches for most of his beers at Crooked Stave.

 

[kaips1]

Brett Trois/Drie seems to be more forgiving than some of the other strains. Really well suited for primary fermentation.I believe Chad has switched to ale-sized pitches for most of his beers at Crooked Stave.

Nice to know

 

[meltroha]

Lhbs just emailed, my vial is in!

 

[dstar26t]

I made a 2 liter starter on 4/18/13 from one 24 day old vial. Put it on a stir plate at 82F for 9 days. Counted 297 Billion cells before setting it aside at cellar temp. I didn't get a chance to use it until this past weekend. It had flocc'd and the starter beer was clear. On 6/20/13 I decanted and transferred to a sterile nalgene bottle. Performed another cell count including checking for viability with Alkaline Methylene Violet. I could only find one dead cell and it was way off the grid! Counted 302 Billion cells.
I brewed a slightly modified Helles wort (included 8% flaked wheat) and pitched the Brett Trois at 60F and will hold it there. No oxygenation and a pitching rate of 2 Million cells/mL/P. If it takes off, I'll try chilling it until it quits to see the lower temp limit of this strain. If it doesn't take off, I'll warm it till it does. I know it'll ferment at 65F.

Nate

 

[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.

 

[zendog]

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!

 

[meltroha]

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?