Sach Trois NEIPA

I made one 5 gallon batch with this strain, a pale ale with GoldPils Vienna (95%), golden naked oats (5%), magnum (bittering), and mosaic late boil (.25 oz), whirlpool (1.75 oz), and dry (2 oz). Very tasty. Haven't brewed with it again because of the need to do a step-up starter with it. Has that changed? Is White Labs selling it in "primary pitch" quantities?

Anyhow, to your question, this yeast did well with mosaic's fruity nature and I would imagine it would do well with the other fruity hops I'm used to seeing in the NEIPA style, such as galaxy and citra.

 

@OldSock?
I haven't tried the combo at this point…but have tasted a few. Mike, is this one of the strains that can hydrolyze glycosides? What I do know is that my experience trying this style of IPA with 644 lines up with Peter's description...

 

Many different ones...644/Omega's Tropical IPA yeast is a low flocc'ing yeast that is perfect for NE IPA's, but it will add more tropicalness to the beer than you may want. I have stopped making NE IPA's overall because that style of IPA has gotten boring quick for me, but I still use the Omega Tropical IPA yeast a lot and keep an IPA/DIPA made with it on tap at all times.

@pweis909 ...This yeast actually produces bigger tropical notes if underpitched and stressed (another one of its Brett-like qualities), and I have direct pitched the White Labs vials for years with great success. I used to only brew 10%+ beers with only one vial, but I have started using it in session and IPA strength hoppy beers as well and its considerably less tropical than when its stressed in a bigger beer. Omega's Tropical IPA has 1.5 times the pitch count of Wyeast and White Labs as well...if you don't like the big tropical you get from stressing it.

 

644 is a great strain for fruity tropical hoppy beers. As far as "NE Style" I am not sure. 644 will not create a perma haze like some of the popular NE english strains will. But a NE IPA base recipe and 644 will certainly yield a delicious beer.

 

Worked pretty well with Nelson and Mosaic (recipe/notes: http://www.themadfermentationist.com/2016/08/juicy-sacch-trois-ne-pale-ale.html), and retained a haze until it kicked (granted less than 50% barley, and only lasted a month). Can't say with any certainty what it is doing, but given how much it changes the character of hops, I'd have to imagine it is doing some glycoside freeing and biotransformation.

 

I have two beers fermenting with Sach Trios

Mosaic Smash IPA fermenting on Imperial Yeast Citrus (WLP644 equivalent)

Simcoe Smash IPA Fermenting on Imperial Yeast Dryhop which is a combo of their Citrus and Barbarian strains.

I will let everyone know how they turn out.

 

I made a NEIPA recently with Imperial Citrus A20 which is their sacch trois. It is very citrusy and was very hazy but has cleared up a bit 4 weeks in the keg. I definitely want to play around with this yeast some more.

 

Sorry, slightly old thread. Playing with this strain now a bit. Are folks fermenting beers with 644 at higher temps? White Labs website states 70-85 deg F. How about pitch rate? Fermenting as normal with all Sacch strains, or overpitching / underpitching vs normal? Particularly wrg to brewing an IPA with this strain. Thanks!

 

I brewed mine with Imperial Yeast at 68. The basement was cold and I had a few carboys in my fermentation chamber already so I could not bump it up too much. Since that was the first time I used it I can't say if I got a better, worse or the same result then I would have if I went with the recommended temp.

I can tell you that it is an amazing beer. I got everything out the Yeast that I was looking for flavor wise

I liked it so much I pitched it as my Sach strain (In combination with other bugs) to kick off batches what will eventually go into my new 15 gallon Sanke Keg Solera project

 

This strain is similar to Brett, that's why it was classified as Brett for a while...so if you want more Brett like qualities you can abuse it like Brett and get the funk out of it more. Underpitching and high fermentation temps bring out the tropical aspects more, but don't expect full on horse blanket. For years when it was considered Brett, I'd direct pitch a single vial of 644 (those vials have super low cell counts) into a big Citra DIPA and make an outstanding beer...won 3rd (out of 40 or so) at a local comp with it and had many friends tell me time and time again that it was one of the top 3 beers they'd ever had (probably the most raved about beer I've brewed in 23 years). If you don't mistreat it (correct pitch rate and fermentation temp) it acts more like a traditional sacc strain in that its cleaner finishing with hints of tropical, instead of the overwhelming tropical you get from treating it like Brett. No matter how you use it, if definitely give it a try!

I'm still weary of this strains ability to "infect" future beers as many reports of the such...I don't use my clean gear with this strain because of that and opt to use my Brett/wild/sour gear instead.

 

I just revived an old thread on Imperial yeast wondering about A20 in a NEIPA. A brewery in the Chicagoland area uses a blend of citrus A20 and barbarian A04. Interesting to hear that it cleared over time

 

Imperial actually offers a blend of Citrus and Barbarian, they call it Dry Hop. I'm planning to experiment a lot with these two strains over the next year.

This is super useful information to me. I use my kegerator for controlling fermentation temp and for serving so I can only do one or the other at a time. I was trying to think of more beers I can brew without temp control while I have beer on tap (saisons obviously), but then I started wondering about an IPA with sacch trois. Sounds sacrilegious to ferment an IPA so warm, but your results are really encouraging.

 

Just curious if you mind sharing the OG of the DIPA you're direct pitching into?

 

Up to 1.095...usually finished around 1.018 or so.

 

Good stuff, thanks. We made a two step starter to pitch into 25 gals of wort. Started fermentation around 68-69 deg F, surprisingly only down to about 1.021 from 1.059 in 5 days. Ramped up temp to ~ 80 deg F, dropped another 5 points in two days. Smelled very tropical at first sample, now starting to taking a bit of a Belgian-y note. Very interesting. We'll be using Azacca, Mosaic, Simcoe and CTZ with this one, all whirlpool and dry hops. Will report sample notes when completed.

We have not as of yet gone to lengths to protect our other equipment from this strain - but will consider your points if we decide to make more of it...

 

Roughly what fermentation temp are you talking here? Thanks!

 

I ferment those beers in a room that I use for my sour and brett beers that isn't temp controlled...so pretty much I've fermented as low as lagering temps and up to as high as 100F or so. I think over 80 gets more tropical IMO.

 

Wow. Thanks for the info!

 

I've done a few beers with the Imperial A20 yeast and although they were all super murky for most of the keg, all the beers cleared substantially by the end of the keg, usually within a 2 month period.