White Labs Trois Research Results

What are you some kind of nasty economist?

 

Actually you're not too far off.

 

Class action lawsuit in 3..2..1...

 

Does anyone have any understanding why production costs would be higher in this strain? Or in true Brett strains? I'm trying to understand why they are more costly per cell in the first place. I was able to propagate 644 with relative ease for my latest brew, with a two stage starter, but I don't get why they make them with so few cells (unless it is option 2 - make a killing.

 

Time? My Brett starters take significantly longer than my Sacc ones. It is, most likely, option 2.

 

Can you elaborate?

 

It is my understanding that most brett strains go through multiple growth phases spread out over 7-10 days.

 

Koopa pretty much covered it. I make my Brett starters at least a week out, whereas, my Sacc starters usually 3 maybe 4 days before brew day.

Has anyone used Trois for a Berliner?
I was thinking about pitching the Lacto than pitching Trois several days later. Curious if it throws the same flavor profile at a lower ph.

 

I've generally done them 1-2 days before, perhaps 3 days if I decide to cold crash and decant. Because my recent Trois starter was a two stage starter, which involved a cold crash/decant step, that took 5 days.

 

they are not upping the cell count.
http://www.whitelabs.com/blog/wlp644-research-results ; comment section. They say "644 is grown in the wild yeast and brettanomyces and bacteria laboratory because of its wild character, and will continue to be grown in this area for the immediate future. This area is not suited for larger cell counts." They continue to suggest aeration.

Does anyone have a definitive answer as to what WLP648 is? It seems 644 is unchanged and 648 just so happens to be a "new" strain (that presumably actually is brett).

 

Added to the list of reasons why I don't use White Labs products.

 

I had the same question. Did you ever try this, and if so, how did it turn out?

 

Yes I did try this. Recipe was a no-boil berliner where I added a half ounce of Citra to the mash. 50/50 Golden Promise and Briess red wheat. Mashed @150 for 50 min then added the rest of the liquor to hit mash out @168. I then vorlaufed til clear and ran wort straight to a dedicated sour keg. Waited for the temp to drop to 115F, pitched lacto Brevis, and purged the keg with C02 through the liquid out post. I let that go for 4 days then pitched my Trois starter into the keg.
OG was 1.045 and FG was 1.008

Trois did very well at the lower ph but did not produce a lot of its fruity character. I'm assuming that is because it prefers a lower ph enviroment. When it is pitched at normal ale ph levels it is actually being stressed and thus produces those characteristics flavors.

When I try this one again I wont give the lacto a head start(co-pitch) or at least reduce the time to less than 24 hours. Give Trois a chance to produce those fruity pineapple flavors.

 

You guys are still going on about this? LondonIII is the new fad... sheesh.

 

WLP644 is the bomb...great pale ales and IPAs...if Fads are your thing, that's fine...but Trois will be in demand as long as it is available...

 

And I hope that is forever..

 

644 was a lot better when it was brett.