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Well it doesn't have to be as long as a year or two. I'm interested in the general impression that people have of how fast the yeast products from Trios fade compared with hops. I have used WLP644 in a beer which seemed to retain the fruity flavour quite well over a year later, but it was an...

Sacch Trois has been available for some time now. Does anyone have some notes on how well the fruity characteristic produced by the yeast last in a beer? How does it compare to the fading away of fresh hops? Do you have anything left in the beer after a year or two?

It is common in most of Scandinavia, and at least as far north as the polar circle. In Swedish it is called Rönn.

Thanks! So I'm a bit high on the IBUs according to that chart. The easiest thing to do would be to reduce the simcoe a bit. Another option which comes to mind would be to add a little bit of carapils and push the OG up a little to lower the utilization and improve the body and head a bit at...

Hi all, This is my first post here, looking for some advice. I've been thinking about brewing a low-ABV hoppy session beer. I want something below 4% ABV but with a good amount of hops in there. I've put together a recipe but since I've mostly brewed higher OG beers and don't really have...