Funktown Pale Ale - The Yeast Bay

[francisbisson]

Has anyone ever brewed with this yeast strain?  Funktown Pale Ale
I tried to find how long fermentation is before bottling with this yeast strain (Vermont Ale with Brettanomyces Bruxellensis Trois)

I was thinking of trying 67-69 ºF for 3-4 days and 72 ºF for 4 weeks.
Is this ok with Brett?

[morticaixavier]

that depends on when the yeast finish fermenting the beer ;D

With brett it’s even more important to monitor your gravity and wait to bottle till it stops changing over the course of a week or so.

Although, apparently the trois is not brett. Still it seems to behave like brett so…

[erockrph]

@morticaixavier

that depends on when the yeast finish fermenting the beer ;D

With brett it’s even more important to monitor your gravity and wait to bottle till it stops changing over the course of a week or so.

Although, apparently the trois is not brett. Still it seems to behave like brett so…

I wonder if Yeast Bay is using White Lab’s Brett Trois or their own. WLP644 is Saccharomyces, but other yeast suppliers have a different source that is supposedly from Drie Fonteinen.

[brewinhard]

@erockrph

@morticaixavier

that depends on when the yeast finish fermenting the beer ;D

With brett it’s even more important to monitor your gravity and wait to bottle till it stops changing over the course of a week or so.

Although, apparently the trois is not brett. Still it seems to behave like brett so…

I wonder if Yeast Bay is using White Lab’s Brett Trois or their own. WLP644 is Saccharomyces, but other yeast suppliers have a different source that is supposedly from Drie Fonteinen.

+1.  If it is the brett strain and not the sacch. then you may need to give it more time to reach an acceptable terminal gravity prior to bottling (1.005-1.006 at most).  As mentioned above, the time restraints will be determined by how far down the Vermont strain works its wonders first.