Changes

Up until April 9, 2015, "WLP644 Brettanomyces bruxellensis Trois" was thought to be a ''Brettanomyces'' species. Following the analysis of the genetics of ''Trois'' by Lance Shaner and several other members of MTF that showed this strain to be ''S. cerevisiae'', White Labs released a statement saying that their DNA analysis also showed that Trois was a ''Saccharomcyes'' species, but they did not specify the species of ''Saccharomyces'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ Archive of MTF discussions regarding Trois genetic analysis results.]</ref><ref>[http://www.whitelabs.com/blog/wlp644-research-results White Labs Blog article. April 9, 2015.]</ref>. Beer fermentations with the this strain (now labeled as "WLP644 - Saccharomyces Bruxellensis Trois") are no longer considered to be 100% ''Brettanomyces'' fermentations. While this strain does produce a lot of fruity esters, it does not produce phenols, which is a signifying characteristic of ''Brettanomyces'' fermentations. ''Trois'' fermentations are therefore not representative of the flavor profile of true ''Brettanomyces'' fermentations, and this has become a common misconception because of the popularity of ''Trois'' and the misclassification. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ this MTF thread] for links to the details about the efforts to identify WLP644 as ''S. cerevisiae'' from various independent sources.

When using WLP644, it is recommended to make a 1 liter starter for 36-48 hours due to the extremely small cell count of the vials <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1204614559566756/?comment_id=1204678676227011&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF. 12/30/2015.]</ref>.