Anyone have experience fermenting with Trois in the 80's? White Labs recommended temps are 70-85. I've always fermented low with this but interested to see what the higher temps yield.
I've pitched at 70 F and have let it free-rise to mid/high 70s over a few days (think it maxed at 77 or 78 F) with no detectable fusels or other off flavors. Having said that, I also didn't notice any positive impacts on flavor compared to keeping it at lower temps.
I took trois up to 80, no fusels, but it's decidedly funky for certain. Got a couple bottles to a fellow ba, waiting for feedback. When I heear from him I will post some more feedback.
Having similar questions here. As local temps rise, I am looking at yeasts with higher temp ranges (no temp control). How does this yeast perform at higher temps?
So more feedback, I used trois in a dryhopped saison. It did well in competitions, and was tart and juicy when paired with saison I (wlp565 iirc) and copious amounts of nelson added as a dryhop.
Pulled my first sample from a quick-soured Simcoe/Citra/Mosaic 100% Trois Vrai batch last night. Low-mid 70s ambient. Nice pineapple, not too funky, but it could stand to dry out a few more points. I'll be serving it at my seminar at NHC in three weeks... so hopefully it hustles!
Sorry to hijack this thread, but I was wondering if you boiled the wort after souring and if you used hops. I've wanted to make a hoppy sour, but I can't decide on steeping hops in boiling / hot wort or exclusively dry hopping w/ no boil.
I did a full boil, cooled to 95F, added lactic acid to drop it to a pH of 4.5, and pitched a starter of Omega Lacto Blend. Once I hit my target pH, I returned the sour wort to the kettle, brought it up to 180F and added the hops. Held for 25 minutes, then chilled, aerated, and pitched Brett. I'd worry about a hop-stand on no-boil wort. Don't want to produce lots of DMS, which happened to at least one brewery that followed my Berliner weisse process and didn't chill quickly.
