Brett Trois IPA qustions...

I see no reason those hops wouldn't work.

I brewed a Brett Trois IPA with, Motueka, Summit, and Lemon Drop...and it came out fantastic. However, mine was more on the juicy citrus-y side, than juicy tropical.

A word of caution, I made a starter and mashed at 154°...and ended up with 88% attenuation...though 9% of my grist was Turbinado sugar.

 

I don't have enough experience with 644 to say that exactly. However, two brews using 644 in the recipe sub-forum reached 78%, and 83% attenuation without simple sugars. That would be "Tropic Thunder" and "Tropics," respectively.

 

Tropical Thunder is a lower OG. I have had 80% on higher OGs, but I use sugar in my IPAs.

 

I've only done two trois IPAs before, but I think the those hops would be great with trois. You might try a little columbus mixed in with the late hops as well.

 

Maybe @OldSock will reply, but southern lands from Modern Times was quite tasty which was centennial & calypso. Definitely think you're on the right track to a great tasting beer.

 

Nope, but now I may.

 

Looks good to me...did a Galaxy/Mosaic/Amarillo DIPA that turned out amazing. I think your hop combo will be similar be heavier on the pine and citrus/grapefruit from the Citra/Centennial combo, but sounds good!

 

Just remember that Trios is not Brett.

 

Yes, with unspectacular results. I brewed @hoptualBrew 's Brett Blonde (with different hops) and added 4 oz (2.4%) acidualted malt. In fairness, the finished product was fairly muted . . . not bad, just nothing special. I entered in comp and judges gave it a middling score. My hop schedule was late Cascade/Equinoix/Simcoe and no pineapple came through.

For the OP: I would be very happy with the hops listed in your first post. My biggest concern was/still-is the best ferm temp for 644. On the recipe forum I see @jbakajust1 starting in the mid 60s and letting it rise, @hoptualBrew starts at 70. My attempt was 70 and let it creep . . . but unsure how I would do this again. Anybody got tips about 644 ferm temps?

EDIT: my 644 particulars: OG-1.045/FG-1.008/Mash-154/82%AA

 

@PortLargo , sorry to hear that batch didn't turn out for you. From recent developments, we know Trois is actually sacch strain, but I feel that it has the ability or maybe enzymes that mutate hop character into a "muddled" form. I used acidulated in my recipe for mash pH only due to pale grain bill, wasn't seeking out ethyl lactate. When using American hops like that I would limit the usage to post fermentation only in dry hop and just use a clean hop or hop extract (what I used) for bittering in the boil.

From my experience, and knowing Trois is not Brett, I say it behaves more like a Belgian sacch strain. In which case, I don't have a real affinity for Belgian IPA, so the limit of my American hop combo with Trois was a Citra Pale Ale. What was the OG on your batch @PortLargo and what category did you enter it in? Cheers!

 

I have recently used Trois in an IPA at 72, and a Coffee Porter at 72 as well. The IPA has much more ester burst, the Porter has milder tropical notes. I start mine at 72*F for about 2-3 days, then jump to 75 for 3 days, then 77 for the remainder of the 2 weeks.

 

I usually ferment with trois at 68-70 and it's always a tropical bomb. But Citra is usually along for the ride as well.

 

This for me as well the 2 times I used it. I had Citra and Simcoe as common hops in both brews and enjoyed the bright clean tropical flavors and aromas in each. No complaints here. Plan to use it again. I just hope they beef up the cell count if its truly a sacc so I don't have build up a starter for a week again.

 

I've got plans for a Brett IPA myself. What kind of timeframe did you see for your fermentation? Was there any difference between this and a standard Sacch fermentation?

 

Yea I hope they do too. Although I would still allow trois 5-7 days in a starter to reach full cell growth. I know it's sacch now but it doesn't act like any other sacch out there. Definitely takes longer.

 

Only the starter exhibited a difference. I made a 2-step starter over the course of 7 days...I can't say for sure if it was because the vial had so much less than the usual vials, or what. After that, I fermented for 14 days, and then kegged/dry hopped for another 5...per usual.

 

Typically a trois fermentation takes 2-3 weeks with a healthy proper pitch. But gotta be sure you are pitching enough. Definitely need multiple starters from a WL vial.