[Titanium Brewing]

I have a vial of this stuff and can't really figure out what a good beer to use it in would be. I was thinking of doing a 100% Brett Beer with it, maybe a Saison? I am open to suggestions.

[s rails]

I used it a few weeks ago to try a RR Sanctification like beer.  It's 3 weeks old and doesn't have a big brett character.  Slight flavor, more like fresh lemons or a lemony flavor.  It still needs to ferment a little longer so it can get below 1.010 (it measured 1.013 a weekend ago).   Here's the recipe.

Recipe: Blond Brett   TYPE: All Grain
Style: Belgian Blond Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 4.8 SRM      SRM RANGE: 4.0-7.0 SRM
IBU: 19.4 IBUs Tinseth   IBU RANGE: 15.0-30.0 IBUs
OG: 1.057 SG      OG RANGE: 1.062-1.075 SG
FG: 1.010 SG      FG RANGE: 1.008-1.018 SG
BU:GU: 0.341      Calories: 187.2 kcal/12oz   Est ABV: 5.1 %      
EE%: 65.00 %   Batch: 5.50 gal      Boil: 7.02 gal   BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 13 lbs 12.0 oz   Total Hops: 21.30 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
8.0 oz                Rice Hulls (0.0 SRM)                     Adjunct       1        3.6 %         
5 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         2        36.4 %       
5 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         3        36.4 %       
1 lbs                 Munich Malt (9.0 SRM)                    Grain         4        7.3 %         
1 lbs                 Oats, Flaked (1.0 SRM)                   Grain         5        7.3 %         
12.0 oz               Acidulated Malt (3.0 SRM)                Grain         6        5.5 %         
8.0 oz                White Wheat Malt (2.4 SRM)               Grain         7        3.6 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 17.19 qt of water at 170.7 F        158.0 F       60 min       

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 4.37gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.049 SG   Est OG: 1.057 SG
Amt                   Name                                     Type          #        %/IBU         
12.30 g               Magnum USA [12.90 %] - Boil 60.0 min     Hop           8        17.9 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        9        -             
9.00 g                Liberty [3.00 %] - Boil 15.0 min         Hop           10       1.5 IBUs     


---FERM PROCESS-----------------------------
Primary Start: 7/7/2012 - 14.00 Days at 70.0 F
Secondary Start: 7/21/2012 - 42.00 Days at 75.0 F
Style Carb Range: 2.20-2.80 Vols
Bottling Date: 9/1/2012 with 2.4 Volumes CO2:
---NOTES------------------------------------

[Titanium Brewing]

Thanks. That definitely gives me some ideas. I assume it's 100% brett beer?

[deepsouth]

i just brewed a 100% brett brux pale ale that i'm going to secondary on apriot puree.   i brewed it a few weeks ago and haven't sampled it in a couple weeks, but last time i tasted it, it was delicious.

[jmcamerlengo]

I have a very simple session style belgian blonde fermenting with this strain. Its been going for about 3 weeks now. TO be honest I haven't paid much attention to it, but it is starting to drop clear at this point.

[nateo]

I tried to get some of the Brett Trois when I was passing through KC. One of the LHBSs there had it listed on their website, but when I called to ask if they had it in stock, the person who answered the phone had no idea what Brettanomyces was, or that White Labs made anything that wasn't "regular" brewer's yeast.

[Titanium Brewing]

I decided to try out a RR Supplication style. I use Vinnies recipe from here http://embracethefunk.com/2011/08/02/vinnie-cilurzo-of-russian-river-qa/

[AmandaK]

I have a vial of this stuff and can't really figure out what a good beer to use it in would be. I was thinking of doing a 100% Brett Beer with it, maybe a Saison? I am open to suggestions.

I probably shouldn't link to another forum, but there is a HUGE thread going on at HBT http://www.homebrewtalk.com/f127/wlp644-brett-b-trois-326861/.

The Mad Fermentationist also did an IPA with it. http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html

Cheers!

[Titanium Brewing]

Thanks.

[jmcamerlengo]

Well I pulled my 100% Brett Tois blonde out of the fermenter after a month and kegged last night. I tasted it and I got subtle tropical fruit notes and slight acetic funk. I did aerate the batch for 1 minute using pure O2 through a sintered stone because I wanted some of the funk. The flavor is quite as pre-dominant as I like at the moment. Going to carbonate in a couple days and taste again and see if it needs a few more weeks of sit time to develop a little more of the funk character Im looking for.

[jmcamerlengo]

Well I tapped the keg of my Brett Blonde this weekend for my Labor Day party. Keg was kicked in about 3 hours. Everyone loved it. I had a slight lemon like acidity to it, was very refreshing. I could smell some tropical fruit going on as well and just a touch of funk. Was a great experiment to get a true sense of this strain of Brett and it made a very refreshing summer session beer.

[Titanium Brewing]

Awesome, thanks for the report. I'll probably being kegging mine in the next couple weeks.

[rjharper]

I've got a saison going with Brett Trois at the moment. Judging by the smell and the hydrometer sample taste, there's a lot of pineapple going on, and some mild funk.  It's gone from 1.061 down to 1.006 in two weeks at 60 ramping to 75F. I roused it and am heating to 85F for one last week to finish it off.  The other half of the split batch is on wlp568 Belgian saison blend, and was at 1.008 last time I checked.  I'm trying to get another couple of points on each.  But the difference in flavors from just the yeast is pretty stark.

[jmcamerlengo]

I've got a saison going with Brett Trois at the moment. Judging by the smell and the hydrometer sample taste, there's a lot of pineapple going on, and some mild funk.  It's gone from 1.061 down to 1.006 in two weeks at 60 ramping to 75F. I roused it and am heating to 85F for one last week to finish it off.  The other half of the split batch is on wlp568 Belgian saison blend, and was at 1.008 last time I checked.  I'm trying to get another couple of points on each.  But the difference in flavors from just the yeast is pretty stark.

That was what I noticed early on. That pineapple tropical fruitiness slowly evolved into a slight acetic funk over time and after about 2 months was pretty well balanced between the 2.

[zigs6]

I have a vial of this stuff and can't really figure out what a good beer to use it in would be. I was thinking of doing a 100% Brett Beer with it, maybe a Saison? I am open to suggestions.

I probably shouldn't link to another forum, but there is a HUGE thread going on at HBT http://www.homebrewtalk.com/f127/wlp644-brett-b-trois-326861/.

The Mad Fermentationist also did an IPA with it. http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html

Cheers!

OMG I just read that on homebrew talk for about 2 hours like I was in some sort of time warp....