Ah. Mine have been sitting in the basement going through secondary at 60F tops. Might explain the lack of typical Brettiness.
Then again: one is a precursor-laden monsterbrew which seems to be an ideal playground for Brett to produce all kinds estery compounds, ranging from pineapple to band-aids. The other is chock full of quince chunks and syrup, plus a hefty dose of Belle Saison flavour, which I’m guessing is also something Brett will happily convert to more savoury things which are all not in the barnyard spectrum.
I saw some other people ran tests and came to the same results about trois.
It’s still a good strain that produces good flavors regardless of the species or label. I think the bigger issue is whether it produces good flavor pitched as a primary versus secondary fermentor and less so whether WL has a credibility issue. I might have heard somewhere that WL is claiming Trois was in a helicopter hit by an RPG. Not sure about that though.
Well…nitpicking I know, but from a supplier of microbial products (live cultures in this case) I think the very least you’d expect would the taxonmic integrity.
Sure, from a practical point of view, the only thing that matters is the yeast’s performance and how to handle it.
From a “we’re serious company and serious about what we deliver” point of view, this is not something you ever want to happen.
That being said, if Trois gets you the flavours you want, by all means use it. Even if it’s “just” another Sacch.
