White Labs released their studies on wlp 644 “Brett Trois” and it is officially determined that it is a “wild Saccharomyces.”
Even more interesting is their release of WLP648 - which is speculated to be the BSI Drie Fonteinen strain. Sweet.
Well this is most interesting. I just pitched this last sunday into my Saison as a finisher.
Props to White Labs for both doing the research to set this straight, and the transparency in reporting their results.
The more I think about this, the more excited I am at what this may end up meaning for the future of “wild” beer. As far as I am aware, this is the first commercially available “wild Saccharomyces” strain. This is a whole uncharted territory with a lot of potential. We’re still just barely getting a handle on Brett. Who knows, maybe Wild Sacc will open up even more options.
So was Brett Trois. I will remain cautious in my optimism.
Regardless of this strain being brett or wild sacch. it still is a great one to brew with. It is a fairly fast fermenter (IMObservations) and provides unique aroma and flavor characteristics that pair well with a variety of hops and malts. I have used it several times to brew blending beers for aged sours with great results. Cool strain!
Unfortunately, however, I used it in a Flanders Red that was put in an oak barrel, so now my barrel is what it is…on the good side I am blending, anyway, so the blends are able to minimize the Wild Sacc effect somewhat and I have generally liked the flavor, so there we go…
When you say fast, how fast?
“When the going gets weird, the weird turn pro.”
Within a normal ale fermentation time frame given proper pitch rate and oxygenation. Typically under 10 days FG has been reached. Although I have seen the krausen stick around for longer than some normally do, but only on rare occasions.
Have you used it as a secondary? If so approx time frame on that?
“When the going gets weird, the weird turn pro.”