Built up some dregs from Trillium Vicinity and before pitching into a 10 gallon batch, it smells like a wheat or Hefe type of yeast. After about 10 days of fermenting at 65f- 66f, the beer smells like a saison. Ive read that they use wlp007 dry english yeast as their house strain. My IPA is clear and not hazy and down to 1.014 mashed at 152f down to 150f for 30 min. Im wondering if they bottle condition with a saison yeast at all, cause at the bottom of the bottle was a bunch of sediment that gave me the idea to culture this thing up. My next options is to dry hop 5 gals and the other 5 gals. i will be adding some HF brett saison dregs. anyone got some other info on Trilliums yeasts?
I don't believe they bottle condition (even the sours were force carbed when I visited). The sediment is just because the yeast isn't actively removed as it is for most IPAs. Relevant or not, elevated chloride levels inhibit flocculation. When I had "phenolic" results from cultured yeast (Conan), it turned out that I picked up some wild yeast along the way.
Correction. The gravity is down to 1.005. Tastes like the French ale yeast. The chloride levels recommended by JC was 100ppm. Good thing I didn't add dextrose which was also recommended by JC
