WHC Funky pineapple

[Gerryjo]

Have been wondering if anyone has tried this yeast as I was gifted an out of date which was Nov 19 a few months back so I've decided to use it on a small batch and try it out.
As I wasn't too bothered I started it of in 750ml of wort at 1.040 and it fermented so have transferred to 4l of wort in a demijohn but what I did notice was the almost sour / bret like note on this which at first I thought was infected but after a bit of research found not to be the case.
Using higher hopped beers it has a tendency to be slower at fermenting between 20 and 30 daysand finishing high but when used with RIS it has a quicker fermentation around a week.
Any feedback is appreciated.

 

[Gerryjo]

Stepped up to 4 litre of wort and turned out OK. That sour note and taste tasted from this sample actually has an attraction to it and will be worthwhile doing a 10l higher gravity and heavily hopped beer with tropical hops, maybe Vic Secret, Ella and Amarillo all of which I have but shall have to wait until my country wine has finished fermenting.
It certainly won't be a session beer as I don't think you could drink too many in a sitting so shall do a bit of research for a recipe ATM and come back when sorted.

 

[strange-steve]

Is it a bacteria/brett blend?

 

[Gerryjo]

Is it a bacteria/brett blend?

Here's a descriptor from the website..

"A very interesting yeast to experiment with. Produces powerful tropical fruit flavors at normal ale temperatures.
At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain."

 

[Gerryjo]

 

[strange-steve]

Ah I see, presumably it's the same as WLP644 then. Should be great in an IPA, it's a strain I've been wanting to use for a while now.

 

[Northern_Brewer]

funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain."

Which means that it's virtually certain that it's WLP644 Sacch Trois aka Imperial A20 Citrus, a slightly weird S. cerevisiae that's actually a member of the saison family but which was originally thought to be a Brett. It's often found in NEIPA yeast blends.

 

[Gerryjo]

TBH sours would not be my speciality or goto but as I was given this and it was well past its use by date I thought I could revive it and it most certainly came alive.I am looking forward to trying something with it as tasting the starter this week was interesting to say the least.

 

[strange-steve]

It's not a sour blend so you should only get a little tartness rather than full on sourness.

 

[Gerryjo]

It's not a sour blend so you should only get a little tartness rather than full on sourness.

I got full on tartness as it was wort only starter so no hops for bittering and also very sweet which I was expecting but intriguing to say the least.It was enough to screw your cheeks up and get the taste buds going.