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Old 12-18-2013, 09:44 AM   #21
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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.
+2 on the Bell's yeast; I get a nice orange fruitiness from it around 70 F.


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Old 12-18-2013, 10:03 AM   #22
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Which Bell's beer did you harvest from? Oberon Im guessing? I harvested from the midwestern pale and amber ale and put it into a wheat and had a weird chlorine like cittus flavor (Oberon was not available at the time). The beer was fermented mid 70s which could have been a problem. That was a split batch that I also used American 1010 in the other which tasted exactly like Bell's Oberon. I forgot all about the 1010. I could use it in a pale for some fruit/citrus flavor.



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Old 12-18-2013, 10:32 AM   #23
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Yes, I harvested from Oberon. I thought they use the same yeast for all their beers though. Perhaps the fermentation was a bit too hot in your case. How many times did you step up your starter?

I've not heard of 1010, maybe I'll try that next time I'm too lazy to harvest Bell's yeast directly.

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Old 12-18-2013, 11:04 AM   #24
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Man I tell ya that wyeast 1010 really surprised me. It was so dead on. I even had a buddy try one without telling him anything about the beer and he said "that tastes exactly like oberon".
I actually santized a flask and pitched all yeast I had from the bottom of tje bottles into it. Made one starter and was on my way pitching that next day. Probably over pitched if anything because I used like half a cup of yeast from the 12pk I had.

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Old 12-18-2013, 11:43 AM   #25
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I got the Bell's yeast from another forum member, so I'm not sure what it was harvested from. I assumed the amber ale, but I really don't know. Unfortunately, I can't get Bell's brews in my neck of the woods.

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Old 12-18-2013, 11:59 AM   #26
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I got the Bell's yeast from another forum member, so I'm not sure what it was harvested from. I assumed the amber ale, but I really don't know. Unfortunately, I can't get Bell's brews in my neck of the woods.
Definitely give the 1010 a chance. I dont think you will be disappointed.
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Old 12-18-2013, 12:57 PM   #27
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I'll do that. Thanks.

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Old 12-18-2013, 01:46 PM   #28
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Wyeast 1010 is is Widmer's yeast culture. It is just Wyeast 1007 with genetic drift. Both cultures originally came from the German alt brewpub Zum Uerige.

In my humble opinion, Bell's culture is same strain that Anchor uses for Liberty Ale (a.k.a Siebel BRY-97, Wyeast 1272, and WLP051).

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Old 12-18-2013, 01:55 PM   #29
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Have you tried Wyeast 2112? It's the "steam beer" yeast, a lager that ferments at ale temps. Ferment at room temperature, you will get very fruity results. I use this all the time in pales and IPA's with big, citrusy hops like citra, simcoe, cascacde, mosaic, etc. I love this yeast. Doesn't floc the best, but no different than US-05.

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Old 12-18-2013, 02:06 PM   #30
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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.
No, ester production is part of a yeast strain's fermentation profile. The practice of holding ale fermentation temperatures artificially low to prevent ester production appears to be unique to this forum.

A good test to use when selecting an ale strain is to see what it produces when the internal fermentation temperature is held between 18C/65F and 24C/75F. That's the "Goldie locks" zone for ale production in that it is the temperature band in which most of the ale strains that are in use today were domesticated.


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