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Old 12-17-2013, 08:06 PM   #11
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White Labs WLP007 = Wyeast 1098 = Safale S04

It's the Whitbread "B" strain.

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Old 12-17-2013, 08:12 PM   #12
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Fruity is American Ale II, London Ales II and III, Ringwood ale
Ferment them about 69-71 and you are set for some fruitness.

I like them all pretty well

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Old 12-17-2013, 08:15 PM   #13
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The yeast cultured from Bells can get quite fruity when fermented into the upper 60's. And not in a bad way in an aromatic IPA. Alternatively it will ferment quite clean in the low 60's. I love it!

I would avoid the Whitbread, as I think it's the same as S-04 which I have used. Estery for sure, but more twangy and not nice fruity.

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Old 12-17-2013, 08:20 PM   #14
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Common misconception. Brett adds lots of fruity kinda funky complex flavors, not really sour. Sour comes from other bacteria like lactobacillus.

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Old 12-17-2013, 08:21 PM   #15
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+1 on Bell's. It's very similar to 1272 American Ale 2. Nice and citrusy when fermented in the low 70s.

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Old 12-17-2013, 11:02 PM   #16
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Thank you guys for taking time for all of the responses. I have used bells yeast in a batch before for an Oberon clone. I cannot remember much about it though. I need to go back through my notes for it.
I think I may give this american ale #2 a shot. It sounds very good for some orange. I wonder what a good wit or wheat would be like as well.

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Old 12-18-2013, 12:20 AM   #17
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One of my favorite fruity English yeast cultures is Young's. I used to have the real-deal in my old bank. It produces an ester known as ethyl heptanoate. Ethyl heptanoate smells just like a grape lollipop. The ester dissipates with time, but it makes for a beer with a candy like aroma when the beer is finished with Goldings. Yum!

From what I understand, Wyeast 1768 is allegedly Young's yeast. The description for Wyeast 1768 appears to support this allegation.

"Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean."

Ethyl heptonoate is formed when ethanol combines with heptanoic acid. Heptonic acid is a medium-chain fatty acid that is formed during fermentation.

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Old 12-18-2013, 01:14 AM   #18
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Quote:
Originally Posted by EarlyAmateurZymurgist View Post
One of my favorite fruity English yeast cultures is Young's. I used to have the real-deal in my old bank. It produces an ester known as ethyl heptanoate. Ethyl heptanoate smells just like a grape lollipop. The ester dissipates with time, but it makes for a beer with a candy like aroma when the beer is finished with Goldings. Yum!

From what I understand, Wyeast 1768 is allegedly Young's yeast. The description for the Wyeast 1768 appears to support this allegation.

"Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean."

Ethyl heptonoate is formed when ethanol combines with heptanoic acid. Heptonic acid is a medium-chain fatty acid that is formed during fermentation.
I think all fermentation has ethanol alcohol but this yeast wouldnt produce more by this theory would it? Wouldnt want a bad hangover yeast.
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Old 12-18-2013, 03:49 AM   #19
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Quote:
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I think all fermentation has ethanol alcohol but this yeast wouldnt produce more by this theory would it? Wouldnt want a bad hangover yeast.
No, ethyl heptanoate is just an ester. All fruity aromas and tastes that are produced by yeast cultures are esters. Esters are formed when an alcohol combines with an acid. The banana aroma/taste found in German-style wheat beer and some Belgian beers is an ester called isoamyl acetate (isoamyl acetate can also smell like pear). It is formed when isoamyl alcohol combines with acetic acid. If you have ever had a beer with a pineapplish aroma, that smell is an ester called ethyl hexanoate (ethyl hexanoate can also smell like apple), which is formed when ethanol and hexanoic acid combine. Heck, Juicy Fruit chewing gum is a just a cocktail of esters.
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Old 12-18-2013, 04:24 AM   #20
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Quote:
Originally Posted by EarlyAmateurZymurgist View Post

No, ethyl heptanoate is just an ester. All fruity aromas and tastes that are produced by yeast cultures are esters. Esters are formed when an alcohol combines with an acid. The banana aroma/taste found in German-style wheat beer and some Belgian beers is an ester called isoamyl acetate (isoamyl acetate can also smell like pear). It is formed when isoamyl alcohol combines with acetic acid. If you have ever had a beer with a pineapplish aroma, that smell is an ester called ethyl hexanoate (ethyl hexanoate can also smell like apple), which is formed when ethanol and hexanoic acid combine. Heck, Juicy Fruit chewing gum is a just a cocktail of esters.
Ok I see now! Thank you bringing me up to speed on that. I think I got crossed in the line of reading once that esters can be produced when a yeasts' max temp is hit creating stress/alcohol off tastes, enthanol alcohol/ and fruity flavors.
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