re: Homebrewing: In-Process Thread

kegged my petite sour this morning.. Kettle soured a berliner base, fermented with WLP644 - Brett Trois, and aged on blackberries.

This was my first time using WLP644 and it turned out great. The beer picked up a TON of flavor and color from the blackberries and the brett was a breast and continued fermenting strong until it drove the pH to around 3.1.

Only unfortunate thing was that WLP644 vials only have 3 billion active cells. To build up from 3 billon cells to Chad Yakobson's recommend pitching rate (between ale and lager) took three steps. If I did this again I'd spend the money to ship in some Omega Labs Brett Trois blend that starts with 150 billion cells and save myself some time.