Bell's house ale yeast - Beersmith inputs? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Bell's house ale yeast - Beersmith inputs?

Reply
 
Thread Tools
Old 02-23-2012, 02:47 AM   #1
thisoneguy
 
thisoneguy's Avatar
Recipes 
 
Sep 2011
Macomb, MI
Posts: 280
Liked 26 Times on 18 Posts



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!

 
Reply With Quote
Old 02-23-2012, 02:12 PM   #2
smuth10
 
smuth10's Avatar
Recipes 
 
Sep 2009
Berkley, Mi
Posts: 213
Liked 2 Times on 2 Posts


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.
__________________
Scott...

Primary: Reaper's Mild
Secondary:
Kegged (aging):
Kegged (Drinking): DFH 120 Min IPA Clone, Hefe
Bottled: Cinnamon Vanilla Mead, 8-8-08 RIS, Devil May Cry, Westvleteren 12 clone, Very Berry Mead
On Deck: How Rye am I Saison, DFH 120 min clone

 
Reply With Quote
Old 02-23-2012, 03:04 PM   #3
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1084 Times on 788 Posts


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.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
Reply With Quote
Old 02-23-2012, 03:51 PM   #4
beergolf
HBT_SUPPORTER.png
 
beergolf's Avatar
Recipes 
 
Jan 2011
collingswood, nj
Posts: 5,981
Liked 1196 Times on 815 Posts


Quote:
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.

 
Reply With Quote
Old 02-23-2012, 05:52 PM   #5
Calix_Meus_Inebrians
Recipes 
 
Mar 2009
Kalamazoo, MI
Posts: 26
Liked 2 Times on 2 Posts


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!

 
Reply With Quote
Old 02-24-2012, 04:16 AM   #6
thisoneguy
 
thisoneguy's Avatar
Recipes 
 
Sep 2011
Macomb, MI
Posts: 280
Liked 26 Times on 18 Posts


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!

 
Reply With Quote
Old 02-24-2012, 11:33 PM   #7
Sippin37
HBT_LIFETIMESUPPORTER.png
 
Sippin37's Avatar
Recipes 
 
Oct 2010
Chicago
Posts: 1,032
Liked 38 Times on 36 Posts


Subscribed, crossing my fingers for a reply. Love me some Bells!
__________________
"24 hours in a day, 24 beers in a case. Coincidence?"
-- Stephen Wright

 
Reply With Quote
Old 02-25-2012, 02:35 AM   #8
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1084 Times on 788 Posts


some good info from guys brewing with this yeast here.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
Reply With Quote
Old 02-25-2012, 03:41 AM   #9
TheBrewinator
HBT_SUPPORTER.png
Recipes 
 
Nov 2010
Milwaukee, WI
Posts: 294
Liked 15 Times on 11 Posts


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.

 
Reply With Quote
Old 05-28-2012, 12:11 PM   #10
kpr121
 
kpr121's Avatar
Recipes 
 
Jul 2009
Pittsburgh, PA
Posts: 3,149
Liked 127 Times on 111 Posts


Quote:
Originally Posted by TheBrewinator View Post
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.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Harvesting Yeast from Bell's Two Hearted Ale Reelale Fermentation & Yeast 59 05-09-2015 06:24 PM
Bell's Yeast Strain permo Fermentation & Yeast 57 12-03-2014 11:18 PM
Yeast Harvest - Bell's Amber periwinkle1239 Fermentation & Yeast 75 10-24-2012 01:41 PM
Which Bell's yeast should I culture? jmf143 Fermentation & Yeast 12 12-02-2011 01:59 PM
Bell's Two Hearted Yeast Harvest DawgBrewer Fermentation & Yeast 14 07-31-2011 01:52 AM


Forum Jump