[francisbisson]

Has anyone ever brewed with this yeast strain?  Funktown Pale Ale
I tried to find how long fermentation is before bottling with this yeast strain (Vermont Ale with Brettanomyces Bruxellensis Trois)

I was thinking of trying 67-69 ºF for 3-4 days and 72 ºF for 4 weeks.
Is this ok with Brett?

[morticaixavier]

that depends on when the yeast finish fermenting the beer

With brett it's even more important to monitor your gravity and wait to bottle till it stops changing over the course of a week or so.

Although, apparently the trois is not brett. Still it seems to behave like brett so...

[erockrph]

that depends on when the yeast finish fermenting the beer

With brett it's even more important to monitor your gravity and wait to bottle till it stops changing over the course of a week or so.

Although, apparently the trois is not brett. Still it seems to behave like brett so...

I wonder if Yeast Bay is using White Lab's Brett Trois or their own. WLP644 is Saccharomyces, but other yeast suppliers have a different source that is supposedly from Drie Fonteinen.

[brewinhard]

that depends on when the yeast finish fermenting the beer

With brett it's even more important to monitor your gravity and wait to bottle till it stops changing over the course of a week or so.

Although, apparently the trois is not brett. Still it seems to behave like brett so...

I wonder if Yeast Bay is using White Lab's Brett Trois or their own. WLP644 is Saccharomyces, but other yeast suppliers have a different source that is supposedly from Drie Fonteinen.

+1.  If it is the brett strain and not the sacch. then you may need to give it more time to reach an acceptable terminal gravity prior to bottling (1.005-1.006 at most).  As mentioned above, the time restraints will be determined by how far down the Vermont strain works its wonders first.