Note: First off Bett Trois is another isolated strain of Brett B. If can give a lot of funkiness the same as Brett B, but is a great strain for 100% fermentations. This beer produces a lot of tropical fruit esters to go with the big American hops. The tartness and sourness will develop with time and makes for an interesting beer. it also can become very dry and bitter. I like to slow the fermentation down around 1.012 and crash cool and keg. I plan on experimenting with crystal malts and caramunich malts to add some body and residual sweetness. Yeast pitch is key here..big starter for several days and a step up starter is needed..you want to pitch more than an ale and almost at a lager rate..this is what makes the brett strain less stressed to produce the esters and avoid and big funkiness. I have brought this beer to several club meetings and no one has yet to pick out Brett in this beer. temp of fermentation can be 65 to 70 or above. Oxygen can be zero normal oxygen prior to yeast..adding oxygen will actually help develop more tartness and sourness(I add no ixygen when I brew)..this strain produces more lactic acid than some other brett strains. It will remind you almost of a Belgian IPA without the phenolics..kind of like an amped up east coast IPA yeast..