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?
Lasting sacch trois flavours/aroma?
- Thread starter Klasm
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thehaze
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I cannot comment on a year or two, but the yeast ( WLP 644/Imperial A20 Citrus ) is really good. It could easily be a "house yeast ".
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 odd beer, a SMASH with rye and simcoe, so I'm curious how things develop in a more normal beer.
I have used WLP644 in a beer which seemed to retain the fruity flavour quite well over a year later, but it was an odd beer, a SMASH with rye and simcoe, so I'm curious how things develop in a more normal beer.
