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Matt F
07/21/13 11:03 AM  
BSI B Drie strain
Does anyone have experience using this yeast? I'm specifically curious if the "extensive aging" suggested by BSI yields results similar to 3Font lambics. My guess is that 3Font would have a lot of other bugs at work besides just the one BSI isolated.
07/23/13 10:20 AM  
Re: BSI B Drie strain
While I don't have "extensive aging" with this strain, you will never have the complexity of 3F (or any other good lambic) with a single isolated strain.

B. drie is named after the source it was isolated from, not the results it creates.

Adam M
07/24/13 11:56 AM  
Re: BSI B Drie strain
My 100% B. brux trois blonde is 8 mos. old in the bottle now, and am getting more over-ripe pear developing. No funk or acidity though.
Ryan H
07/26/13 08:44 AM  
Re: BSI B Drie strain
You will never get funk with a 100% brett ferment. Funk is produced when brett converts the phenols of a sacch yeast which you wont have in a 100% brett beer.
07/26/13 10:45 AM  
Re: BSI B Drie strain
Ryan - I'm not sure of the chemistry/science behind it all, but you can definitely get funk from some strains when used 100%. Its not as intense as when using brett as a secondary, but its still there.
Matt F
08/19/13 10:02 PM  
Re: BSI B Drie strain
Thanks for the input everyone; does anyone have first hand experience with this strain who can describe its characteristics?
Tim T
08/20/13 11:47 AM  
Re: BSI B Drie strain
<<You will never get funk with a 100% brett ferment. Funk is produced when brett converts the phenols of a sacch yeast which you wont have in a 100% brett beer.>> I made one with WY brett brux and it is pretty much undrinkable to most people as it is so funky. I even think it is gross. I as well did one with WY brett L and it is like a flanders red with very low acid. The things that I did differently from others making 100% brett beers are I used TONS of pure O2 and little bittering. I wanted/hoped for acidity from the oxygenation to help balance the beer. The Brett L turned out fab the other is gross.
Nick P.
08/21/13 01:15 PM  
Re: BSI B Drie strain
Just this strain will not produce a Lambic beer as it's simply a really fruity Brett strain of YEAST. To produce a Lambic you'll want to introduce souring bacteria. I have multiple beers that I've used with this strain. My experience is that it is really fruity (Passion, Orange, Guava) and a wonderful Brett strain if you want a dry beer with enhanced fruit aroma and flavor. Jeffrey Crane has done extensive research on this strain and has seen increased acidity from aerating it, but not anywhere near what a Lambic would have. http://jeffreycrane.blogspot.com/2012/09/brett-drie-trois-overview-spelt-saison.html
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