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Old 02-23-2012, 01:47 AM   #1
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Default Bell's house ale yeast - Beersmith inputs?

I recently cultured some of Bell's ale yeast from their Amber Ale.

I'd like to add it to my inventory in Beersmith, but I was hoping somebody could help me out with the properties:

Attenuation %: Min and Max?
Flocculation: (I'm pretty sure this is low or medium, based on my experience with stepping up and crashing the steps of the culture)
Temperature Range: ?

I've never brewed with this yeast before, so hopefully some people with some experience with it will chime in and help me out. Thanks!

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Old 02-23-2012, 01:12 PM   #2
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There has been a lot of talk in the forums about Bell's yeast, but I have never seen the attenuation and flocculation #'s. If you send them an email through their website, they might tell you. Its worth a shot at least. I would be curious to know myself as I brew the Oberon clone a lot.

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Old 02-23-2012, 02:04 PM   #3
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IME, it's numbers are a lot like Wy 1272. low to medium floc, mid to high 70s for AA%, i'd say typical american ale temps, 60-70 degrees. flavor profile is similar to 1272, clean, dry, a touch fruity, accentuates the hops at lower temps.

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Old 02-23-2012, 02:51 PM   #4
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Originally Posted by NordeastBrewer77 View Post
IME, it's numbers are a lot like Wy 1272. low to medium floc, mid to high 70s for AA%, i'd say typical american ale temps, 60-70 degrees. flavor profile is similar to 1272, clean, dry, a touch fruity, accentuates the hops at lower temps.

I think that is pretty close. I have harvested Bell's yeast and the info on 1272 seem pretty accurate. It will get you close.
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Old 02-23-2012, 04:52 PM   #5
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Flocculation is pretty medium low for sure, it doesn't like to drop easily even with some colder temp coaxing.

I would say fermentation temps are in higher range 67-72; you could probably push it a little warmer than that without too much worry. even at 70 in a homebrew sized batch the fruity esters are pretty subtle but definitely noticeable next to the chico strains (adds the finishing touch on bell's clones where 001/1056 is close but something is missing). Colder side of ale temps you would probably have to watch for diacetyl at low levels.

I have gotten 75-77% apparent attenuation with 152 degree mashes, and closer to 80% apparent attenuation with 147-148 degree mashes.
Hope that helps you out!

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Old 02-24-2012, 03:16 AM   #6
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Quote:
Originally Posted by smuth10
If you send them an email through their website, they might tell you. Its worth a shot at least.
I did go this route today; hopefully i'll hear back from them. For now, I'll probably go with the suggestions from this thread. If Bell's ever answers me, i'll post their reply here.

Thanks for the input!
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Old 02-24-2012, 10:33 PM   #7
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Subscribed, crossing my fingers for a reply. Love me some Bells!

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Old 02-25-2012, 01:35 AM   #8
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some good info from guys brewing with this yeast here.

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Old 02-25-2012, 02:41 AM   #9
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I use this as my house yeast now. I average 75-80% attenuation, have had no issues with it chewing up to 10%, going to use a cake of it for an 11.5% barleywine tomorrow. As far as temperature ranges, I generally ferment mine between 58-62 and it has no problem working its mojo. I can't speak for how it performs at higher temps as I have never let it get there.

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Old 05-28-2012, 12:11 PM   #10
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I use this as my house yeast now. I average 75-80% attenuation, have had no issues with it chewing up to 10%, going to use a cake of it for an 11.5% barleywine tomorrow. As far as temperature ranges, I generally ferment mine between 58-62 and it has no problem working its mojo. I can't speak for how it performs at higher temps as I have never let it get there.
Hey Brewinator howd that barleywine turn out? What kind of attenuation did you get? Im deciding between a bells yeast cake and US-05 for my 1.092 barleywine I brewed yesterday.
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