I was brewing a Thai pale ale with ginger lemon grass and kafir lime leaves and wanted to really get allot more citrus aroma so I used thianyeast and feremented it at about 78-80’degrees and got a whole lot of citrus aroma! Really love how it turned out and I will def order this yeast again wanna try it in NEIPA

If you listen to two of my favorite podcasts, you'll have heard respected hobbyists tout the merits of this brand. This is my first time with the brand, my second time with Sacch trois. The give you pitchable amounts, unlike the other guys. The yeast itself lives up to the name.

Quality packaging, arrived quickly. Highly recommend purchasing the ice packs for shipping.

I put this yeast through a high temp fermentation and it produced nice, fruity esters - as advertised. It has been bottled and I’m giving it a good month to see how the final product turns out. It had aromas of peaches and oranges so I look forward to the end result.

I have brewed 3 batches of NEIPA with this yeast and I really like the character of the finished beer. Very hazy, huge hop aroma, excellent ester profile. The esters are orange, lemon-lime, and other than that are clean. I have fermented one batch at 64f and another at 68f. I couldn't tell the difference, both were excellent. I kegged after 12 days of fermentation, with the last day ramping up a few degrees, and I would say that the beer is not as dry as the same wort fermented with Saf 05, much rounder and fuller mouth feel.No can problems.

Tried this on a Belgian Smoked Ale with OG of 1.058. This yeast took 3 weeks at 64F to bring this to a bone ripping dry ale. This yeast contributes to late hop flavors and aromas due to its clean fermentation. I've harvested my yeast from this batch and look forward to using it in other full flavor ales.

Put together a simple trial run recipe for this yeast using 10lbs of German Pale Malt and a half lbs of caramel 40. I chose Azacca hops to compliment the tropical characteristics in this yeast's description and it has turned out wonderful; Amarillo would also have been a good choice. I accidentally went a little high on fermentation temps (around 83-84F) and the sourness knocked me back about 4 days into fermentation but now that it's chilled and kegged it's giving me everything I'd hoped for. I will, on purpose, ferment at the same temps again. I bet going even higher would not have any ill effects. Attenuation was right at 81%. It still has some haze but has only had about 4 days cold crash before hitting the keg so we'll see how another week or two cold conditioning affects that aspect.I will be trying more of the different strains of Imperial Organic Yeast!

It is great in IPAs, blonds, and anything you want some nice Tartness.Their "Dryhop" Yeast which s a blend of this and Barbarian is also good.

After reading about this yeast an alternative to WLP644 I decided to try it out in a "Brett IPA" and I could not be happier with the results! Fermentation started within a few hours and was nice and healthy. After about a month of primary fermentation the yeast had cleaned up the beer nicely and left behind all the great aroma and taste you'd expect from a yeast like this. This is now a go-to yeast for me for brewing similar beers.