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{"id":7470734918,"title":"White Labs Yeast - 648 Trois Vrai","handle":"brewing-ingredients-yeast-wlp648-trois-vrai","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eThe vrai (true, in French) \u003cem\u003eBrettanomyces\u003c\/em\u003e \u003cem\u003ebruxellensis\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-46741250d75ba0182c236e625267ad92\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eUPDATE 2\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eIan\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eSep., 10th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eWitbier\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eWeeks 6-8 it changed from the initial apricots\/mustiness into skittles\/mustiness. Three months later it is becoming less skittles are more musty.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e\n\u003cspan class=\"field-content\"\u003eUPDATE\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eIan\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAug., 18th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eWitbier\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eEnded up with a pH of 4. Not sure how that happened, but it was not infected due to my brewing...\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd views-row-last\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eFERMENT IT HOT\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eIan\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJun., 27th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eWitbier\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI loved brewing with WLP 644 and often fermented in the the lower end of the recommended range of 70-85 F at home.\u003c\/p\u003e\n\u003cp\u003eWLP 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:35:00-06:00","created_at":"2016-07-07T20:35:18-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":895,"price_min":895,"price_max":895,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940600710,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 648 Trois Vrai","public_title":null,"options":["Default Title"],"price":895,"weight":86,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"continue","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_bd2c1d5e-1c7a-4206-9ade-41ee910bd5d8.jpg?v=1529969096"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_bd2c1d5e-1c7a-4206-9ade-41ee910bd5d8.jpg?v=1529969096","options":["Title"],"media":[{"alt":null,"id":51864567917,"position":1,"preview_image":{"aspect_ratio":0.98,"height":348,"width":341,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_bd2c1d5e-1c7a-4206-9ade-41ee910bd5d8.jpg?v=1568740245"},"aspect_ratio":0.98,"height":348,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_bd2c1d5e-1c7a-4206-9ade-41ee910bd5d8.jpg?v=1568740245","width":341}],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eThe vrai (true, in French) \u003cem\u003eBrettanomyces\u003c\/em\u003e \u003cem\u003ebruxellensis\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-46741250d75ba0182c236e625267ad92\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eUPDATE 2\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eIan\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eSep., 10th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eWitbier\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eWeeks 6-8 it changed from the initial apricots\/mustiness into skittles\/mustiness. Three months later it is becoming less skittles are more musty.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e\n\u003cspan class=\"field-content\"\u003eUPDATE\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eIan\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAug., 18th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eWitbier\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eEnded up with a pH of 4. Not sure how that happened, but it was not infected due to my brewing...\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd views-row-last\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eFERMENT IT HOT\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eIan\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJun., 27th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eWitbier\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI loved brewing with WLP 644 and often fermented in the the lower end of the recommended range of 70-85 F at home.\u003c\/p\u003e\n\u003cp\u003eWLP 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 648 Trois Vrai

Product Description
$8.95
Maximum quantity available reached.

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

By: Ian | Date: Sep., 10th 2015 | Beer(s) Brewed: Witbier

 

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

By: Ian | Date: Aug., 18th 2015 | Beer(s) Brewed: Witbier

 

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

By: Ian | Date: Jun., 27th 2015 | Beer(s) Brewed: Witbier

 

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.