I just woke up my oldest yeast (Trois - sacc, previously listed as Brett). Building up a starter, should be ready to pitch next weekend. I have not been brewing too much recently and am looking for suggestions as to what I should do with this yeast.
Last several brews:
- Centennial Pale Ale (similar to Stone) - 6.5% abv - All gone
- Bourbon Oaked Bastard Ale (based on Arrogant Bastard) - 8.5% abv - Not a session beer.
- Petite Saison (really fruity) - 5% abv - will not last long.
- English Bitter - 4.5% abv - Still in the fermenter, but will not last long.
I can only think of making some kind of IPA, with a fruity yeast background.
Looking for other ideas. Anyone have any low abv ideas for Trois? Or other recommendation for the yeasts?
Anyone have a creative use for this yeast.
Last several brews:
- Centennial Pale Ale (similar to Stone) - 6.5% abv - All gone
- Bourbon Oaked Bastard Ale (based on Arrogant Bastard) - 8.5% abv - Not a session beer.
- Petite Saison (really fruity) - 5% abv - will not last long.
- English Bitter - 4.5% abv - Still in the fermenter, but will not last long.
I can only think of making some kind of IPA, with a fruity yeast background.
Looking for other ideas. Anyone have any low abv ideas for Trois? Or other recommendation for the yeasts?
Anyone have a creative use for this yeast.
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