Brett Trois IPA qustions...

Well my 11.5 gallons of Trois IPA (2x vials = a whopping 6 billion cells that were dumped straight into a 3L stir plate starter for 36 hours prior to pitching) made with wort not oxygenated did OK with initial fermentation. Today is day 8 and I'm down to 1.016 (73% aa) thus far (OG 1.062). Doesn't look like this one will fully attenuate, but I'm impressed nonetheless with the yeasts performance given the underpitched and non-oxygenated circumstances. Hydro sample tastes fantastic. Extremely juicy and fruity. Absolutely no tartness or acetic character thus far. Still some "mosquito bites" indicative of further fermentation activity on the surface of the wort too, despite airlock activity finally coming to a halt. Also plenty of yeast in suspension still, as this one is a low flocculation strain. So who knows it might drop another couple of points yet.

 

It will continue to drop more. I have kegged on dry hops after 2 weeks of fermentation and had it still going in the keg. Side by side with Cal Ale, the Trois had heavy pressure while warm in the keg, whilst the Cal Ale remained still.

 

No such luck. This one is dead in its tracks at 1.016 but tasting great nonetheless. Hefty dry hopping added today

 

If it tastes good. My trial batch with Brett b Chateaux settled out at 1.012 in under 1 week and didn't move at all beyond that. Would've liked to go lower and dryer, but it still tastes great.

 

I just kegged the "saison" I mentioned above. The FG for the trois bucket was 1.010 (OG = 1.045). It smelled awesome, can't wait for the keg to carb.

 

I have been on a saison brett kick lately and have used acidulated malt with both brett (cluster/saaz/triskel) and brett brux trois (hallertau mittelfrueh/nelson sauvin/tettnang) with good results. I doubt I would add it to the grain bill of a more hop forward brett beer though. The lactic tang and the bitterness may clash a little bit.