WLP644 -Brett B Trois

[TastyAdventure]

WLP644 recommended temp range is higher than that. I ork in celsius, but I believe its 21-23 Deg C.

I've used it alot with great results, in particular saison style brews and rye work well with it. Along with pungent Kiwi hops.

If your concerned about the amount of haze/yeast in suspension, you can always gelatin.



In my experience with the haze, it does disappear in time, so patience is your friend. these brett beers change so much overtime, i hope you didn't throw it out?

No I actually have several bottles designated for aging, marked from 6 months to 2 years

 

[v01gt]

Has anyone used this strain for a barleywine/quad? I'm pretty sure I've been through the whole thread and haven't seen anything about higher abv styles.

I'm doing my first Trois IPA this week, but I just thought of a crazy idea for a barleywine or quad recipe, fermented with Trois and most likely another primary strain depending on if I were to go american or belgian, aged on rum-soaked oak cubes. Maybe I'm a little buzzed atm, but tropical fruitiness and some rum character sounds like it would work to me.

 

[crusader1612]

Has anyone used this strain for a barleywine/quad? I'm pretty sure I've been through the whole thread and haven't seen anything about higher abv styles.

I'm doing my first Trois IPA this week, but I just thought of a crazy idea for a barleywine or quad recipe, fermented with Trois and most likely another primary strain depending on if I were to go american or belgian, aged on rum-soaked oak cubes. Maybe I'm a little buzzed atm, but tropical fruitiness and some rum character sounds like it would work to me.

Go for it. I saw a blog that did a tripel with the yeast.

 

[Barley_Bob]

Has anyone used this strain for a barleywine/quad? I'm pretty sure I've been through the whole thread and haven't seen anything about higher abv styles.

I'm doing my first Trois IPA this week, but I just thought of a crazy idea for a barleywine or quad recipe, fermented with Trois and most likely another primary strain depending on if I were to go american or belgian, aged on rum-soaked oak cubes. Maybe I'm a little buzzed atm, but tropical fruitiness and some rum character sounds like it would work to me.

I think that's a great idea. It's not going to stay fruity forever though. Trois ages to hay, barnyard, horse blanket, leather, etc, but to varying degrees. But I think that's part of the charm of the strain. You can get really different results over time.

 

[Barley_Bob]

I just dry hopped and pulled a sample. It's not as bitter as I would have liked, but it's not sweet either. It tastes like it's maybe 60 IBU instead of the 90 it is. That may very well not be because of the yeast though.

It has an insane tropical fruit aroma. Even before carbonating. It smells like straight up mango, pineapple, and guava. I'm bottling in 10 days, so I'll have final results in a month, but it seems really promising. It definitely seems not to have suffered at all for the high fermentation temp. I let it get all the way up to 78F for days 2 and 3 of primary, and I've held it ~75F since.

Also, it still has a ton of yeast in suspension. I'm doing a second dry hop when I cold crash, and then I'm betting it'll need some time to fully clear in the bottle. This seems to mirror what every one else has said.

 

[TastyAdventure]

I used this yeast in an IPA and then a strong scotch Ale. I boiled Dow the first 2.5 gal of runnings down to one qt and added to the rest of the boil. Super malty molasses flavor from those first runnings.
Anyways, the big malty rich flavor and the tropical fruit of this yeast combine to make a vomit like flavor. It is not a good combo. Fair warning.

 

[Barley_Bob]

Went to bottle my batch this morning, and I have, like, 15 caps. Such a downer. Hitting the LHBS tomorrow, though.

 

[dinnerstick]

I recently used trois in a collab with a local nano, to make a c-hop double IPA, kind of middle of the road recipe other than trois, for a 9% beer. The only thing is they don't have the cooling to chill the conical to fridge temps. At home I always cold crash this yeast, and am very familiar with how long it takes to clear, but at room temp?? It's pretty slow so far, a couple weeks since the dry hop and hitting what I think is FG, and it's muuuurky! Oh well, no hurry. Yet.

 

[sweetcell]

in case you haven't already seen: WL declares Trois to be a sacch, conveniently releases "Trois Vrai" (aka Drei) at the same time. http://www.whitelabs.com/blog/wlp644-research-results

 

[badlee]

That takes some real gonads on the part of WL and I think respect is due!
On a less mature note;
Good job my culture is a Drie re-culture.
But,like somebody already said,if it does what you want it to do,a name is just a name

 

[sweetcell]

That takes some real gonads on the part of WL and I think respect is due!

eh, i'm not so sure about. how convenient that they waited just long enough to make the call, that they also had time to release "Trois Vrai". originally they said they didn't want to declare anything until the full sequence is complete ("we don't want to rush!"), and here they are making the call based on a partial ITS analysis (but with Trois Vrai ready to go...)

#lemons2lemonade

 

[badlee]

Ahhh,if you are in the buisness,when you make a gap,you need to fill a gap

 

[gometz]

I'm confused then. Is Trois Vrai going to be actual Brett and WLP644 is going to be renamed some sort of Sacc?

 

[Coff]

I'm confused then. Is Trois Vrai going to be actual Brett and WLP644 is going to be renamed some sort of Sacc?

Exactly.

 

[gometz]

Exactly.

So what the heck is Vrai going to be like?? Was WLP644 always a mixture of sacc and brett? This is confusing. I have a vial of WLP644 that I was thinking about using to try and save a failed Gose (ended up dumping it), so now I think I am going to try a 100% Trois fermentation.

 

[Coff]

Not really sure what Vrai is going to be like, most of us think it could be similar to BSI's strain Brett Drie, which we all thought was the same as Trois originally so who knows. I will be trying it out either way.

But dont let this stop you from using Trois, its just a taxonomy issue and does not change the fact that Trois is an amazing strain. We have known about Troi being a strain of Sacchromyces and I have continued to use it in my hoppy beers.

http://www.alesoftheriverwards.com/2015/02/tasting-notes-not-brett-trois.html

 

[gometz]

Oh I was still planning on using it. Seems to be a toss up between a farmhouse or an IPA. Haven't decided which way to go with it yet, but seeing as it is Sacc and not a lot in the vial, probably need to plan out a recipe pretty soon!

 

[MileHighBrewer]

Pic any sour from the larger Colorado breweries, majority are using bsi drei. That'll give you some ideas of flavor potential. I will say from personal experience, it seems drei can go to vinegar easier then most other brett for some reason

 

[youreanimpulse]

I agree with Drie going vinegar easier. My starter tasted like apple cider vinegar. Tasty in two brews so far, though, sans oxygenation. Has a good funk to it with the fruit. Not sure how Trois is similar. Others with experience with both report marked differences.

 

[Barley_Bob]

Finally cracked the first bottles of my IIPA. The aroma is fantastic. Mission accomplished. The taste is... different? I mashed fairly high and used quite a bit of rye to try to maintain body, and I succeeded there. Beyond that, it's definitely unusual. The first bottle was a mess, so let's skip that, but the second two are dry and earthy with some wood or cedar? Layer that with the huge tropical aroma, and I'm stumped. Anyone else have some experience to share?

 

[Barley_Bob]

Whatever that flavor is, it's been fading. Still a little earthiness there. I was thinking I had forgotten to acidify my sparge water and that was causing astringence, but that doesn't go away. In any event, it's a great beer. I got some Spiegelau IPA glasses in the mail today, and I'm really looking forward to see how they shape this beer.

I also had no problems with under-attenuation (as I had feared earlier). If anything, I think I should have used a touch more crystal.

 

[Petekiteworld]

I found the fun flavors and mouth feel of brett trois fades over the course of a month or so. Unfortunate

 

[Gus_13]

I found the fun flavors and mouth feel of brett trois fades over the course of a month or so. Unfortunate

These are my results with WLP644. I plan on using the new Vrai to see if it is different. I found the Sacc version needs a substaitial hop presence to keep the beer fresh for a while. I even did a WLP644 beer with Brett Claus. and after a couple months in the bottle all that remained was aroma from Claus. It isn't a bad beer just isn't anything special to me. I wanted to see what they yeast was so the beer wasn't overly hopped that time.

 

[sweetcell]

I found the fun flavors and mouth feel of brett trois fades over the course of a month or so. Unfortunate

what's extra unfortunate is that it has taken my batch 3 weeks to flocc to the point where the yeast aren't contributing direct flavor (AKA yeast bite). so now i have only a week left before the fading starts??

i'm slightly underwhelmed with this yeast. it's a damn fine IPA now that the yeast has dropped but i can't say that it's noticeably better than other IPAs i've made with Chico. i'll be happy to use it again but i'm not certain i would go through the trouble or growing it up.

 

[BrewinHooligan]

what's extra unfortunate is that it has taken my batch 3 weeks to flocc to the point where the yeast aren't contributing direct flavor (AKA yeast bite). so now i have only a week left before the fading starts??

i'm slightly underwhelmed with this yeast. it's a damn fine IPA now that the yeast has dropped but i can't say that it's noticeably better than other IPAs i've made with Chico. i'll be happy to use it again but i'm not certain i would go through the trouble or growing it up.

I prefer it to my Chico IPA's, but the lack of flocculation makes it a pain in the ass without being able to cold crash... My most recent batch is a few months old but still very funky. The yeast gives a sweet and fruity flavor but also an intense dryness at the same time even though I finished around 1.014 I think. I didn't really grow it up much either, 1l hand shaken starter for something like 2 days then pitched in the cooled wort and fermented around 78f ambient. Hit final gravity within 72 hours but refused to drop clear. I just went with it and wound up with extra yeast in the bottles which doesn't really bother me.

 

[Barley_Bob]

I prefer it to my Chico IPA's...

Wow, that's really high praise.

 

[BrewinHooligan]

To be fair I like my IPAs funky. Opinions are like ******** and such... I love the fruitiness and sweetness the yeast leaves but the dryness that follows up just makes me want more. Plus it seems to me the hop character hasn't faded as fast as it does with Chico strains. I think it is better now than it was when it first was carbed but that's just one dude from the interwebs opinion. It definitely clears with some fridge time
View attachment ImageUploadedByHome Brew1430369792.808639.jpg

 

[ArmyATCBrewer]

Been reading through this amazing thread for a few weeks now. I got my hands on a vial of WLP644 here in South Korea and made a .5L starter a week ago, stepped up to 1L after three days.View attachment ImageUploadedByHome Brew1430693071.112657.jpg
A friend and I brewed a 5gal batch of IPA each for an upcoming IPA competition in Busan, S. Korea and took second runnings from each batch for a partigyle IPA (added 3# DME to boost ABV)View attachment ImageUploadedByHome Brew1430693221.169180.jpg
Heres what it looks like about 5 hours after pitching the WLP644! View attachment ImageUploadedByHome Brew1430693301.568006.jpg I'm actually more excited about the partigyle than either of the original brews! Cheers!

 

[Beerknuckled]

I used this in conjunction with Cali IV in a hopped-up saison-style brew, all-grain, which I dipped into during high krausen in order to krausen a previous saison brew for bottle carb (primary on that: WL Belgian blend). After a week of krausen carbing, a pellicle formed in bottle--which had me sweating, as the bottled batch was my first homebrew. I tasted a bottle, though, and it was spot on...minus enough CO2, of course.

Interestingly, while a pellicle is floating in bottle (doesn't look fluffy enough to warrant ID of krausen in bottle neck) no pellicle has formed in primary carboy. The primary showed krausen, and put off strong tropical fruit notes before the Cali IV sulfur kicked up. Weird, magical, mutant strain. I like it.

 

[Beerknuckled]

Don't dump?