Bottling with WLP644 musings....

Discussion in 'Homebrewing' started by IPeteA91, Jun 10, 2015.

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  1. IPeteA91

    IPeteA91 Initiate (0) Nov 10, 2012 Texas

    I just split a batch of rye blonde and bottled some with WLP644, the batch had an FG of 1.010. Upon consulting white labs I didn't add any priming sugar so that it can mow through the dextrins and finish uber-dry.

    Like any good brewer now I'm worried about my little Brett project, who thinks it'll carbonate?

    And yes, they are safe and sound in Champagne bottles in case they get over zealous.

    In my head, if it started with residual vols of .9 and finishes at 1.002 that should give me right at 2.9 vols of Belgian-like frothy goodness?
     
    #1 IPeteA91, Jun 10, 2015
  2. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    Personally, I would be scared and not try this. But you might be fine. BTW, 644 is no longer considered a strain of Brett.
     
    #2 Supergenious, Jun 10, 2015
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  3. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    The best data to date indicate that it is a Saccharomyces strain. I don't know that it will mow through dextrins in the way you are thinking.
     
    #3 pweis909, Jun 10, 2015
  4. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    I think that youl get some carbonation but I'm not sure your gonna get to 1.002.

    I often primary with 644 and often bottle from keg. Generally the beers finish around 1.010 and after sitting for a few months in the cellar the beers do get some extra carbonation but nothing crazy. Now since you did primary with a strain that wasn't 644 perhaps you will get some more action from the
    trois ?

    Definitely keep us posted on this one.

    Even though 644 isn't Brett, it's definitely "Brettish".
     
    #4 psnydez86, Jun 10, 2015
  5. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    What yeast did you use originally? What was the recipe?

    644 as the primary yeast doesn't seem to act like brett (not surprising given what we have read in the last 6 months). I don't think I have used 644 as a bottling yeast before, but I would not be expecting a lot more to happen if I were you.
     
    #5 wspscott, Jun 10, 2015
  6. IPeteA91

    IPeteA91 Initiate (0) Nov 10, 2012 Texas

    Primary fermentation was handled by wyeast 1056. I understand 644 isn't true brett, that's why I consulted white labs and they reported that it will consume the residual dextrins. We'll see, unfortunately it may be a while.
     
    #6 IPeteA91, Jun 10, 2015
  7. BigHornyDevil

    BigHornyDevil Initiate (0) Jun 10, 2015 Pennsylvania

    A drop of 2 gravity points is enough to carbonate your beer normally. Even though Trois isn't genetically Brett, it behaves like it, so I'd expect a greater drop than that. A drop in 8 points, or an FG of 1.002 which is realistic, will result in approximately 4 volumes of CO2. That's a LOT of carbonation. Hopefully you used thick-walled, punted bottles.
     
    #7 BigHornyDevil, Jun 10, 2015
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  8. IPeteA91

    IPeteA91 Initiate (0) Nov 10, 2012 Texas

    I was under the assumption that it took 4 points to make 1 volume co2, am I wrong?
     
    #8 IPeteA91, Jun 10, 2015
  9. BigHornyDevil

    BigHornyDevil Initiate (0) Jun 10, 2015 Pennsylvania

    A 1 point drop in gravity equals 0.51 volumes of CO2.
     
    #9 BigHornyDevil, Jun 10, 2015
  10. IPeteA91

    IPeteA91 Initiate (0) Nov 10, 2012 Texas

    Ok, it's .4 degree Plato that equals 1 vol.

    Yes, they are in heavy bottles but I still may uncap and recap.
     
    #10 IPeteA91, Jun 10, 2015
  11. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Has anyone ever made a beer with 644 that finished below 1.005?
     
    #11 Brew_Betty, Jun 10, 2015
  12. BigHornyDevil

    BigHornyDevil Initiate (0) Jun 10, 2015 Pennsylvania

    I have (1.002), but it wasn't from White Labs. It was cultured from a commercial beer, so it was certainly not first generation.
     
    #12 BigHornyDevil, Jun 10, 2015
  13. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin


    Which beer?
     
    #13 Brew_Betty, Jun 10, 2015
  14. BigHornyDevil

    BigHornyDevil Initiate (0) Jun 10, 2015 Pennsylvania

    I knew that you'd ask that, 'cause I can't remember off the top of my head.
     
    #14 BigHornyDevil, Jun 10, 2015
  15. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    Never.
     
    #15 psnydez86, Jun 10, 2015
  16. IPeteA91

    IPeteA91 Initiate (0) Nov 10, 2012 Texas

    This implies that some 644 batches do finish at 1.005? This would be a promising number for my bottles.
     
    #16 IPeteA91, Jun 10, 2015
  17. Beerswimmer

    Beerswimmer Initiate (0) Mar 4, 2013 Texas

    The lowest I got was 1.008. Most were right at 1.010-ish.
     
    #17 Beerswimmer, Jun 10, 2015
  18. BigHornyDevil

    BigHornyDevil Initiate (0) Jun 10, 2015 Pennsylvania

    Sure you're talking about Trois and not Claussenii?
     
    #18 BigHornyDevil, Jun 11, 2015
  19. Beerswimmer

    Beerswimmer Initiate (0) Mar 4, 2013 Texas

    Yeah...
     
    #19 Beerswimmer, Jun 11, 2015
  20. Beerswimmer

    Beerswimmer Initiate (0) Mar 4, 2013 Texas

    Typically they go from 1.08 to 1.010-1.009ish at around 68F in 2 weeks. Then I keg 'em up! The little bit of sweetness, and it's just a little, goes perfect with the fruityness.
     
    #20 Beerswimmer, Jun 11, 2015
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