The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.
Reviews
Feedback and experiences from previous customers.
“UPDATE 2”
Weeks 6-8 it changed from the initial apricots/mustiness into skittles/mustiness. Three months later it is becoming less skittles are more musty.
UPDATE”
Ended up with a pH of 4. Not sure how that happened, but it was not infected due to my brewing…
The citra dry hopped witbier ended up with apricot and musty notes to it in the finish. The hops complimented it perfectly. WLP648 would be a good addition to a biere de garde or a fruit beer with apricots or peaches.
“FERMENT IT HOT”
I loved brewing with WLP 644 and often fermented in the the lower end of the recommended range of 70-85 F at home.
WLP 648 has the same optimum fermentation range but I have only noticed active pellicle formation and other activity near 80 F. If you are a home brewer without temperature control, this may not be the best option for using during cooler months. Instead, I would probably use WLP 644 due to its greater activity at room temperature.
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