Brett Trois IPA qustions...

The intent of my acid malt was same as you, going after mash ph. I made a two step starter with extended time on each step. In truth it seemed to finish pretty quickly but I gave it more time, don't believe I was underpitching. The "muddled" hop character you describe is accurate for my brew. Yet, @jbakajust1 pulls this off with his Tropic Thunder recipe.

My OG was 1.045 and I entered as an American Amber Ale. Color was borderline and judges dinged me a little there (had another Pale Ale entry). Scores were 34/31 so not a failure, just not spectacular . . . I suppose prison inmates would fight over it. Interestingly, it has improved some in the last couple of weeks so I gave it a touch of Cascade dh and re-entered as a Pale Ale. I have 12 half-liter flip-tops of the stuff I will age for several months.

 

And here is a Trios IPA vs Cal Ale (same boil and DH, split ferment)

 

You guys sticking Trois on a stir plate when building the starter?

 

Yes. It is the best way to grow the most yeast cells the quickest at home. I do this with all my yeast. Real Brett, and Trois.

 

Yup...I don't even want to know how long it would take without one...7 days was long enough for me.

 

Trois should only take 2-3 days, just like every other Sacc strain.

 

When I made the 2-step starter on the stir-plate, it didn't stop "foaming" until day 3 on the first step...and about the same on the 2nd.

Perhaps that's not a good measure?

 

As a Sacc strain, it shouldn't be any different than others. You are still spinning CO2 out of solution even after growth has ceased.

 

I agree that it shouldn't act differently, but it seemed to. Even considering the Co2 egress, it continued to foam longer than my other starters using typical Sach strains.

This could simply be because the initial yeast amount was considerably smaller than I'm used to...I don't know. Actual fermentation exhibited no difference compared to other Sach strains.

*Shrugs*

 

This could also be part of the issue with starters as well, starting with drastically low cell counts and trying to get to a full pitch rate will take longer. I am hoping that part of White Labs delay is getting the new marketing and name set up, and full size pitches before they drop the oops, here's a cool new Sacc strain bomb.

 

So if I have one vial and want to pitch it as a primary strain, should I make my starter based on half the cell count of a normal vial?

 

I think it is even less than that. @OldSock says that there is about 3 billion cells on his 100% Trois IPA post.

 

Yep, it's a range and 3 billion was about the top of what White Labs stated.

 

just brewed a split batch 10 gallon yesterday pitched a two-stage starter in 5 gallons that started ripping fermentation in about 3 hours. did Columbus first Wort hop , Columbus at 20 and flame out and will dry hop with galaxy Citra and a touch of Columbus.

 

I just pitched a two stage Trois starter about 6 hours ago and it is already going strong.

 

Ended up dry hopping the trois with galaxy, colombus and citra. can't wait to get this in the glass!

 

Brewing one tomorrow with Hallertau Blanc, Calypso and Galaxy hops! Didn't do a 2 stage starter but it's two vials in a 3L starter so it should give me enough cells for a 10% underpitch of what yeastcalculator.com recommends for 11.25 gallons. I've read not to oxygenate the wort much with this strain if you want the fruit flavors to be pronounced and acetic characteristics to be minimized, but I find myself wanting to oxygenate well to encourage more cell growth. I wonder if the low oxygenation idea simply stemmed from the yeast strain originally being thought to be brett, rather than from an experiment with trois specifically?

 

Since it's apparently not brett, yeah, I wonder about the oxygen/acetic character precautions.

 

I did a "saison" a earlier this week that got split with Omega Labs 211 "Bit o Funk" and Trois. Malts were 2 row, Munich and Wheat malt, Nelson to bitter and 3oz of Galaxy at FO. OG was 1045, I pitched at 68 and set the heater to 75, by 36 hours both were at 80. By 50 hours, the krausen had almost completely dropped in both, at 64 hours the temp had dropped to 78 and both looked to be done. I'll take a gravity reading in a couple weeks, but my guess is that the majority of fermentation is done with about 60 hours of fermentation time. Both buckets smelled pretty awesome the last time I checked.