WLP644 -Brett B Trois

[Oophaga]

Same with my starter, and in 4 days my IPA went from 1.072 to 1.024. Not checking again til day 12 where I am hoping to cold crash for two days and on day 14 dry hop. That was with a 1.5l stir-plate starter. It had no lag time either, significant airlock activity within 8 hours, and I did not oxygenate the IPA's wort fwiw.

 

[Ari]

Just brewed this recipe and split a gallon off and used trois and the rest is s05
1.050
8lbs 2-row
1.5lb munich 10 L
1lb flaked wheat
1lb malted wheat
.5 lb C40

.6 oz amarillo 60
1 oz amarillo 20
1.5 oz 5 mintues
.2 flameout

got about 5.5 gallons and put 1 gallon in a mayo bucket with trois. It's been a couple days but the trois section looks to be through it's high krausen while the us05 is still going. I made a 1.6 liter starter and the next day pitched about a liter of it. It was bubbling by then. Smells great! I'll probably bottle both after the 2 week mark and then compare. How's bottle conditioning brett beer worked for you?

 

[Scutrbrau]

I brewed Oldsock's 100% All Brett IPA recipe using Brett B Trois a week ago. I just pulled a sample to measure and the mango aroma was absolutely incredible. It tasted good, too.

 

[Petekiteworld]

1.060 to 1.012 in 2 weeks at 70 degrees

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[LakesideBrewing]

Hi,
I've skimmed through this thread and it appears that this yeast is a perfect choice for an all brett IPA. It also appears that this yeast works real fast (as compared to other Brett strains). Does this yeast give off any sourness? Or Brett character at all? Or is it all tropical fruit? Sorry if this has been answered, I probably should read the whole thread. I ask because I'm looking to brew a Wheat Saison with a touch of sourness, think HF Florence, and I was wondering if this yeast would work. Thanks!
-Mike

 

[Scutrbrau]

Hi,
I've skimmed through this thread and it appears that this yeast is a perfect choice for an all brett IPA. It also appears that this yeast works real fast (as compared to other Brett strains). Does this yeast give off any sourness? Or Brett character at all? Or is it all tropical fruit? Sorry if this has been answered, I probably should read the whole thread. I ask because I'm looking to brew a Wheat Saison with a touch of sourness, think HF Florence, and I was wondering if this yeast would work. Thanks!
-Mike

Check out Oldsock's recipe and tasting notes at http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html

 

[BrewinHooligan]

Pitched the 2L starter that I made on 2/26 into 5gal of aerated 1.05og single hopped Saison with Nelson Sauvin wort on Saturday 3/01 and it was going like mad in about 8 hours. The starter smelled super fruity and so does the fast and furious fermentation. Fermenting at an ambient air temp of around 73F. I plan to let it sit 2-3 weeks before checking gravity.

 

[Petekiteworld]

Pitched a pint of slurry into 5.5gal of 1.062 wort the other day and it was bubbling in 4 hours, needed a blowoff the next day. Smells awesome!

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[Petekiteworld]

Just bottled my first brett trois with a huge hop bill and blend. Came out awesome, big aromas, smooth flavors and great mouthfeel. No typical belgian flavors at all. Probably my favorite ipa yet.

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[Failing_Ales]

Recently did our regular hoppy beer grist with columbus, apollo, mosaic, and nelson, using trois. Very unique smell and unusual fermentation. We used a 2L starter, which resulted in a very vigorous fermentation for ~36 hours. It then starting dropping clear and ceased airlock activity for about 10 days. Two days ago, a small krausen suddenly reformed, and it has been bubbling slowly and steadily since then. Will take a gravity sample and add dry hops once it has stopped again.


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[BrewinHooligan]

Took a gravity reading last night. Down to 1.012 from 1.050 in 12 days. It hadn't shown any signs of activity in about a week. I am hoping it kicks up again to drop a few point lower, but the taste is wonderful. Definitely brett, but very fruity and not overly funky. Anxious to see how it develops over time after bottling

 

[BrewinHooligan]

Took a gravity reading last night. Down to 1.012 from 1.050 in 12 days. It hadn't shown any signs of activity in about a week. I am hoping it kicks up again to drop a few point lower, but the taste is wonderful. Definitely brett, but very fruity and not overly funky. Anxious to see how it develops over time after bottling

Pic

 

[Petekiteworld]

New favorite yeast. Fast, great attenuation, great mouthfeel and flavors. Highly recommended. I've only done ipas so far but will continue to experiment and see if I can tone down the fruity flavors and make a nice thick porter

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[Oophaga]

Thinking of a Florida Weisse using trois and lacto aged on blueberries and oak. I wonder how that would be. Low gravity like, 1.03. What's the consensus?

 

[Matteo57]

Thinking of a Florida Weisse using trois and lacto aged on blueberries and oak. I wonder how that would be. Low gravity like, 1.03. What's the consensus?

Well that sounds really good, although I haven't done anything like it. Would live to hear how it comes out if you do it. Brett first then lactose towards the end or what were you thinking?

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[poobaca]

Just made a 1l starter with this strain and couldnt find the cap to hold a airlock that fits on a growler so went with aluminum foil. I used one step and threw the piece of foil in for like 10 minutes. Changed the color of the foil to a almost milky grey color. Anyone see a problem with this?

 

[Oophaga]

I was thinking Brett followed by lactic. Use a more complex grain bill than normally used for a Berliner since it needs more complex sugars to get the fruit characters from trois. After about half the gravity is gone add the lacto. I'm guessing the point I add the lacto will determine the tartness, of course time too. From there when final gravity is reached transfer to the blueberries and possibly some light toast oak soaked in some undecided wine. Thinking something along the lines of alamanac farmers reserve series. Although they use sach. I'm more just going for a refreshing florida summer beer. I know some blueberry farmers so that's a good source. Maye go for 1.25 lbs per gallon. So instead of just a pils wheat grain bill maybe some munich in small amount.

Disclaimer: I have not made a Berliner yet, I know farmers to barrell are not Berliners as well but still has some properties I would like to incorporate.

 

[Petekiteworld]

I always use foil, never sanitize it, never problems and I have done lots of starters, bottle harvests etc.

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[poobaca]

Does this yeast normally take linger to get a starter going?

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[Petekiteworld]

No

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[poobaca]

Hmm made a starter last night and checked this morning and it had a thin layer of foam. I expected it to be going pretty good when I got home and it looks exactly the same, and the yeast seems to be sitting on the bottom.

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[metic]

Does this yeast normally take linger to get a starter going?

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It can do. The quantity in the vial is significantly lower than other White Labs strains, so if you're pitching it into a normal sized starter it may take longer to show signs of activity.

Also, per Chad Yakobson's research, brett grows differently from sacchromyces: where your usual starter will have reached maximum cell-count after a day or two, cell numbers in a brett starter will continue to grow substantially for at least 5-7 days.

 

[metic]

Hmm made a starter last night and checked this morning and it had a thin layer of foam. I expected it to be going pretty good when I got home and it looks exactly the same, and the yeast seems to be sitting on the bottom.

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Brett won't necessarily produce as much krausen as regular yeast. Based on comments by Chad Y, and my own experience, I also think it is not an exclusively top-fermenter: it will also bottom-ferment like a lager yeast.

 

[poobaca]

It can do. The quantity in the vial is significantly lower than other White Labs strains, so if you're pitching it into a normal sized starter it may take longer to show signs of activity.

Also, per Chad Yakobson's research, brett grows differently from sacchromyces: where your usual starter will have reached maximum cell-count after a day or two, cell numbers in a brett starter will continue to grow substantially for at least 5-7 days.

Cool well that gives me some hope, was hoping to brew with this next thursday. I noticed when I swirled it in the growler im using that the foam would increase to about 2 inches and then dissapate to about a 1/4 inch. After doing that about 10 times over the course of a few hours there is no foam layer at all now.

 

[poobaca]

Well it seems to be showing some activity in the bottom 2 inches with some slight bubbling on top so I guess that's a good sign.

Can anyone recommend some hops to use with this strain. Going to make a pale wheat ale with cascade and nelson.




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[lawbadger]

Can anyone recommend some hops to use with this strain. Going to make a pale wheat ale with cascade and nelson.

I've used Nelson, Galaxy, and Cascade with success. I've got a Brett Trois IPA on deck that will be using Galaxy and Mosaic as well.

 

[badlee]

Zythos
Glacier
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[JLem]

It can do. The quantity in the vial is significantly lower than other White Labs strains, so if you're pitching it into a normal sized starter it may take longer to show signs of activity.

Also, per Chad Yakobson's research, brett grows differently from sacchromyces: where your usual starter will have reached maximum cell-count after a day or two, cell numbers in a brett starter will continue to grow substantially for at least 5-7 days.

and, IIRC, Brett starters tend to have an initial growth phase, followed by a little lag, followed by a second growth stage. The lag is why the Brett starters take up to 7 days to reach the same cell counts as Sacc.

 

[stbnj]

I made a 500ml starter of this and it took off overnight. My plan for it is to brew my house session beer, a hoppy wheat beer with all citra fwh, whirlpool/flameout, and dry hops. I will split the batch and ferment half with the Brett and the dryhop with ElDorado. I have another vial I am saving that I am not sure what to use it for yet.

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[Petekiteworld]

Just save your slurry from this batch and you will have tons of brett trois forever.

Also, your house session sounds delicious.

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