I want to brew something along the lines of a session Belgian pale ale. I would like to pitch some brett in secondary (or maybe primary) along with a Belgian sach strain. I've brewed several sours, but never used brett only for funk. Debating on which brett to use... How does Brett Trois do in secondary? Brett B is my other option. Thoughts?
Brett B is the Orval way, pitched at bottling, IIRC. I've approached something like Orval, but fermented in primary with Ardennes yeast, not Bastogne. I raised dregs from Orval bottles and pitched into a secondary.
I brewed a Belgian Single a couple years ago. Clean primary fermentation. After it was in bottles, but before capping I dosed bottles with four different Brett strains. This technique is a bit risky, as the Brett can eventually cause over-carbonation, but I didn't have an issue. It's a fun way to try out a variety of Brett strains. Trois is nice and fruity, nice in a fruity moderate-ABV beer like this. Here are all the tasting notes for the strains I used.
Can you explain what you mean by "White labs Brett Trois is shorter?" Nice idea fort tasting experiment and blog post. I must have missed that one.
It is in comparison to the note directly above about Wyeast Brett B "nicely saturated continuing into the finish." The flavor of the Trois didn't have a lingering funk that remained in the mouth after the beer was gone.
