Fat Tire Clone

I have a Spiced Porter in my primary which will be ready to rack to secondary in a couple days. I then plan to brew a Fat Tire clone and pour on top of the yeast left from the Porter. The yeast in the Porter is a Fermentis Safale US 56.
#1 Is this a good yeast for the Fat Tire?
#2 Is it better to go on top of the cake in the secondary or is the primary alright?
#3 How much time do I have from the time I rack to the secondary and the time I brew my Fat Tire if it's good to go into the primary?

In other words, what is the best process for reusing yeast from the last batch by leaving it in the fermenter and pouring the next wort on top of it.

BTW. this dry yeast rocks. Pitched 7pm - by next morning was going to town - next morning was pushing down the blow-off tube. The bubbles were more like gurgles they were so vigorous. Now on the 5th day its still bubbling about 40 per minute although very weakly.

Use the yeast cake from the primary.

Brew your FT the same day you rack the porter to the secondary. I'd actually rack the porter while you are cooling the FT, and siphon the fat tire right in.

that yeast should be fine for FT.

You might want to have a blow-off tube ready to roll, because pitching onto the yeast cake can cause explosive fermentation.

-walker

Hey 2 pugs,

If you've got a good Fat Tire clone recipe (partial mash or extract/grains) I'd sure like to see it!

I've yet to brew an acceptable Fat Tire "wannabee".


Hopsnort

The Dude has a good Fat Tire clone.

Search this forum... there is a VERY long thread titled (I think) Fat Tire Clone.

-walker

here it is:

https://www.homebrewtalk.com/showpost.php?p=19645&postcount=5

I've got a Extract w/ grain recipe from Austin Home Brew scanned. PM me and I'll email it to you.

Walker said:

here it is:

https://www.homebrewtalk.com/showpost.php?p=19645&postcount=5

Click to expand...

I actually changed the hops in that recipe...

Here it is...

Fat Tire Cloner

BJCP Style and Style Guidelines
10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.85
Anticipated OG: 1.051 Plato: 12.52
Anticipated SRM: 13.0
Anticipated IBU: 38.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
73.7 8.00 lbs. Pale Malt(2-row) Belgium 1.037 3
9.2 1.00 lbs. Munich Malt Belgium 1.038 8
4.6 0.50 lbs. Biscuit Malt Belgium 1.035 24
4.6 0.50 lbs. Crystal 10L America 1.035 10
4.6 0.50 lbs. Crystal 40L America 1.034 40
2.3 0.25 lbs. Special Roast Malt America 1.033 40
0.9 0.10 lbs. Chocolate Wheat Malt Belgium 1.030 500

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Willamette Pellet 5.50 24.6 60 min
1.00 oz. Fuggle Pellet 4.00 9.1 30 min
1.00 oz. Fuggle Pellet 4.00 4.8 15 min
1.00 oz. Willamette Pellet 5.50 0.0 0 min


Yeast
WYeast 1056 Amercan Ale/Chico


Notes
Safale-56 is the yeast used for this batch.

2 lbs. of toasted 2 row(350 deg for 30 mins) should be used.

Here is a fat tire extract recipe that i have ran across.

.http://www.blackswamp-bootleggers.com