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Old 11-19-2009, 12:57 PM   #21
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I cultured from an Oberon 12 pack early this spring (from the first shipment of the season to Indiana). That yeast is awesome! Very versitile and attenuates very well. I recommend this one, especially if you want to make a good Two Hearted clone (my fav AIPA)
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Old 11-19-2009, 01:05 PM   #22
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I'm culturing from Oberon right now, as a matter of fact. Furthermore, it's the first time I've ever done this! I'm going to make a batch of my Imperial RyePA and see how it tastes compared to US-05.



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Old 11-19-2009, 02:48 PM   #23
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The biggest beer I made with the Bell's yeast was 1.080 OG that finished at 1.014

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Old 11-19-2009, 03:03 PM   #24
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i heard once that the 2HA uses something close to WY1084. Thoughts?

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Old 11-19-2009, 04:04 PM   #25
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i heard once that the 2HA uses something close to WY1084. Thoughts?
I've never used WY1084 (Irish Ale right?) before so I don't know how it compares to Bells yeast. But I'm wondering, how convinced are you that what you heard is true? Did you hear that from a reliable source?
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Old 11-19-2009, 04:11 PM   #26
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Commercial brewers need to ferment warmer to get the right esters out of the yeast because they have about 6-7 PSI of hydrostatic pressure in their tall fermenters. On the homebrew scale you can pressure ferment at 6-7 PSI with a corny keg or sanke keg and get similar results, or just ferment 4-5*F cooler than they do as usual.

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Old 11-19-2009, 04:55 PM   #27
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I've harvested 2HA yeast and it did ok, but then I grew a large starter from it over several steps. Next time I'll try the Oberon. I really should stop by next time I'm in Kzoo and take a tour and ask questions.

Funny thing is that after I harvested the yeast, I went ahead and used it, and fermented too warm. This was just before I finally forced myself to follow good temp control practices.

I KNOW my next 2HA attempt will be killer!! (that's what I always say...)

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Old 11-19-2009, 04:56 PM   #28
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Commercial brewers need to ferment warmer to get the right esters out of the yeast because they have about 6-7 PSI of hydrostatic pressure in their tall fermenters. On the homebrew scale you can pressure ferment at 6-7 PSI with a corny keg or sanke keg and get similar results, or just ferment 4-5*F cooler than they do as usual.
Wait, so what you r saying is that I could use a pressure vessel INSTEAD of trying to lower the temp??
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Old 11-19-2009, 11:22 PM   #29
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Wait, so what you r saying is that I could use a pressure vessel INSTEAD of trying to lower the temp??
Yeah, this has me VERY interested. putting a 5psi regulator on a corny is a helluva lot cheaper than a fermentation chamber...
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Old 11-19-2009, 11:56 PM   #30
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Commercial brewers need to ferment warmer to get the right esters out of the yeast because they have about 6-7 PSI of hydrostatic pressure in their tall fermenters. On the homebrew scale you can pressure ferment at 6-7 PSI with a corny keg or sanke keg and get similar results, or just ferment 4-5*F cooler than they do as usual.
Ha, this is exactly what I thought when I read the guy wanting to ferment at 78.

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