I'd pretty much agree with all you said when I use the same yeast fermented on the warm side.I recently brewed a Simcoe-Citra pale ale batch split into two fermenters. 35 IBUs. One used repitched Notingham, and the other Lallemand Voss Kveik. Notty fermented at 68F, Voss pitched at 90F and wrapped in a heat pad for a few days. The Notty batch tasted as usual. The Voss batch had a decidedly sour orange flavor. Not too sour, but there. Almost tart. The orange wasn't a "bright" zesty flavor, but more subdued and earthy. The yeast flavor just about displaced the hop flavor.
Uucchhh!The Voss batch had a decidedly sour orange flavor. Not too sour, but there. Almost tart. The orange wasn't a "bright" zesty flavor, but more subdued and earthy. The yeast flavor just about displaced the hop flavor.
I have never had that sour taste from VOSS, have used it in NEIPA'S, and, oddly, a coffee porter. I don't get any fruit our sour in the 6.5 porter. But the tropical fruity was outstanding in the two NEIPA'S. That may have more to do with the copious amount of hops than the yeast though.
85FWhat temp did you ferment the NEIPA's?
What is Simonaitis? Is there one that gives stone fruit and/or orange?You'll get some citrus that I taste as orange from some of the Lithuanian and Norwegian yeasts. I've tried the Simonaitis yeast and others can weigh in on the Norwegian strains.