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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bells Oberon Clone
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Old 05-17-2011, 03:37 AM   #131
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They sent a cease and desist letter, they never threatened to sue, big difference. They basically sent a hard copy version of phone call asking them to change the name.
OK. fair enough. Sounds the same to us non-law savvy, but I acknowledge the difference now.

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Having said that, I recently cultured the yeast from their pale ale and made a two hearted clone, it is almost spot on. I have a different IPA fermenting with the strain right now as well. Even if it is a different strain, its good stuff from the one batch I have done with it.
That's promising. Is there any documented proof that the bottle conditioning strain is the same as the primary fermentation? Glad your clones are going well; that gives hope that they might not use a different strain for conditioning.

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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 05-17-2011, 04:42 AM   #132
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That's promising. Is there any documented proof that the bottle conditioning strain is the same as the primary fermentation?

TB
I am going to ask a friend of mine who works at the brewery to see if he can find out the answer to this for sure. I will probably be seeing him within the next few days. If I remember correctly, their house strain is a mutated version of Cal Ale V. I'll see what he can find out.
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Old 05-17-2011, 03:30 PM   #133
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I'll be interested in what you find, Adam. Thanks for checking.

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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 05-17-2011, 03:45 PM   #134
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I had it confirmed by their Wisconsin rep that they only use the one yeast for fermenting and bottling.

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Old 05-17-2011, 03:51 PM   #135
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I had it confirmed by their Wisconsin rep that they only use the one yeast for fermenting and bottling.
Thanks for the good news!
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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 05-23-2011, 10:43 PM   #136
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And I am simply reiterating that I used bottle yeast to brew my clone last year... I would say it is the same yeast based on my results, but they could always have changed it for this year, I suppose.

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Old 05-28-2011, 10:03 PM   #137
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I was at Bell's yesterday and talked for a while with one of the head brewers. He told me that they never have used a different strain for bottle conditioning any of their beers. It is always done with the same yeast that the primary fermentation uses.

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Old 05-29-2011, 05:25 PM   #138
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Sounds good to me - I guess we can put this one to rest. Thanks for finding the info.

TB

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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 06-10-2011, 05:08 PM   #139
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Good to hear. I picked up a few pounds of Melo for a version of this recipe with that express purpose, to replace the effect of the decoction in a single infusion.

Make sure you post back with final results!
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I will. Give it two weeks.
And the verdict on the melanoidin malt in lieu of the decoction is?????
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Old 06-13-2011, 03:56 PM   #140
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It is a winner for this beer IMO. I would bump up the amount just a touch.

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