White Labs Trois Research Results

Thanks for sharing. I'll be curious to see the cell count for the "new" 644

 

125 Bazillion Trillion cells. Up until the vial is exactly 4 months old. Then 0. Because it's Homebrew yeast, not commercial. <jk>

 

Love the horse blanket
I don't care if its Brett or Sacc...that junk is incredible! I'm curious if the 670 has the same yeast as this mixed with a Saison yeast. Just bottled my first 670 today and it was the same tropical fruit all up in the face.

 

What was the "controversy?" Was this challenged by someone before? This is the first I've heard of this so just curious if this has been an ongoing story.

edit: never mind, did a google search.

 

Omega is adding Brett too. Why can't they just release it as-is...it's a great strain that is now going to be different than what we're used to...

Seriously, I want to use 644 as it is now...not something thrown together because the previous iteration had "Brett" on the label.

 

It sounds like they are leaving 644 alone - just renaming it. Then creating a new blend that actually does contain Brett:

"Based on what we feel is now conclusive informaton, we feel it necessary to rename/recategorize this strain as a wild Saccharomyces, rather than Brettanomyces. WLP644 is now Saccharomyces brux-like Trois (formerly known as Brettanomyces bruxellensis Trois). We are also releasing WLP648 Brettanomyces bruxellensis Vrai, for those looking for the traditional Brettanomyces character.

 

They do not say that 648 is a blend.

 

Back in Feb I was told at the brewpub that 644 could be used without fear of contamination, now it makes sense why. Really need to make a batch with this...

 

I was under the impression that brett dies the same way sacch does under normal sanitation practices. The difference being you probably wouldn't ever notice if a batch of ESB with WLP013 got "infected" with WLP001

 

Really appreciate the insight, pal :-)

Definitely wasn't looking to see if you'd get as much as you do in other sacch strains

 

Thanks for catching that. I misread and thought they were creating WLP648 by adding Brett Brux Trois Vrai to WLP644. Here is the quote from White Labs that confused me:

"After researching the genetics of WLP644 Brettanomyces bruxellensis Trois, the results are in and the name has been changed to WLP644 Saccharomyces "bruxellensis" Trois, and a new strain added, WLP648 Brettanomyces bruxellensis Trois Vrai, for those looking for the traditional Brettanomyces character."

 

Ahh, that makes more sense. Full disclosure, I had had a few drinks earlier in the evening.

 

Wasn't the deal that this yeast strain was first purported to be isolated from Drie Fonteinen's JJ Blauw, next used in Avery 15, and eventually inspected by Chad Yakobsen of Crooked Stave who found that a mixed culture of 2 different strains had actually been isolated (one brett - "BSI's drie", the other sacc with brett like tendencies - "Whitelabs Brett Trois" aka what Chad Yakobsen referred to as CMY001) and now we are simply seeing those 2 different strains offered as two separate and correctly labeled strains by Whitelabs? That is, provided whitelabs has access / is able to start selling BSI's drie on the homebrew level which I assume they would be able to considering they were selling the other strain isolated already.

here is a link...

http://www.brettanomycesproject.com...ia-agar/brettanomyces-identification-methods/

 

What I find interesting is this Sacc brux Trois had higher attenuation numbers at a lower ph. I think we can all agree this strain is a real "freak of nature" and I am now even more intrigued than ever before.

 

Does anyone know whether they'll be upping the cell count to their usual ale yeast levels?

 

I don't know for sure, but I'm not aware of any straight sacc strains that aren't released with the full amount.

 

I 2nd this inquiry. I would imagine they will though.. I can't see WL sending out a sacch strain at such low cell counts.

 

Interesting question. If they can provide 20-30 times the cell count without raising the price, either...
1) The production cost of the yeast itself is negligible
-or-
2) They were making a killing at 2-3B cells per vial.

 

To be clear, I should have said the Marginal cost...