What's comparable to Oberon yeast? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > What's comparable to Oberon yeast?

Reply
 
Thread Tools
Old 08-02-2007, 12:42 AM   #1
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts



I recultured some Oberon yeast from a bottle, but was wondering what commercial yeast this style is similar to. I was largely disappointed with the Oberon (first try). However, this was also my first 'American Wheat' so I was also wondering if it was supposed to be as lager-y and clear as mine was. It had a crisp finish, but no distinct flavour that I usually encounter with a Hefe or Wit.

Would this yeast work well in a Wit recipe?

 
Reply With Quote
Old 08-02-2007, 12:53 AM   #2
FlyingHorse
HBT_LIFETIMESUPPORTER.png
 
FlyingHorse's Avatar
Recipes 
 
Mar 2007
Evanston IL
Posts: 1,856
Liked 11 Times on 10 Posts


Is it possible they use a different yeast for the bottle conditioning than for the fermentation?
__________________
No signature required.

 
Reply With Quote
Old 08-02-2007, 01:01 AM   #3
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts


I was under the impression from previous posts and Oberon recipes which call for the reculture, that the bottle yeast is the same as primary fermentation.

 
Reply With Quote
Old 08-02-2007, 08:23 AM   #4
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


I'm not sure what oberon is, but you said it was for an American Wheat... if that's true, that's your problem. Hefe and wits use special, well, hefe and wit yeast. German Hefe is a yeast that has a banana/clove flavor and nose to it and the wits have what I would call a fruity, tangy taste(in my experience) but it's very distinctive for sure. Whereas American Wheats use a yeast that doesn't usually impart a very substantial/distinctive flavor.

 
Reply With Quote
Old 08-02-2007, 02:49 PM   #5
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts


Quote:
Originally Posted by seefresh
I'm not sure what oberon is, but you said it was for an American Wheat... if that's true, that's your problem. Hefe and wits use special, well, hefe and wit yeast. German Hefe is a yeast that has a banana/clove flavor and nose to it and the wits have what I would call a fruity, tangy taste(in my experience) but it's very distinctive for sure. Whereas American Wheats use a yeast that doesn't usually impart a very substantial/distinctive flavor.

Great, that's exactly the info I was looking for. I'm really looking for that tangy, fruity taste.

 
Reply With Quote
Old 08-02-2007, 05:18 PM   #6
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


Cool, then go with a Belgian Wit yeast, I used the WYeast one, very nice, let it ferment at around 70-72F

 
Reply With Quote
Old 08-02-2007, 08:13 PM   #7
WOP31
 
WOP31's Avatar
Recipes 
 
Feb 2007
Posts: 1,342
Liked 14 Times on 7 Posts


I am pretty positive that Bells uses different yeast at bottling time. I was going to make an Oberon clone at the begining of the summer and I did a little digging and talkto a friend that was from MI right near the brewery and he had sais the same thing. plus they changed the recipe from what it started out as. I would go with an american hefe (WLP320). it will be different from Oberon But it will be more of the hefe/wit flavor you are looking for.

Cheers
__________________
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet

 
Reply With Quote
Old 08-02-2007, 09:27 PM   #8
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts


Quote:
Originally Posted by wop31
I am pretty positive that Bells uses different yeast at bottling time. I was going to make an Oberon clone at the begining of the summer and I did a little digging and talkto a friend that was from MI right near the brewery and he had sais the same thing. plus they changed the recipe from what it started out as. I would go with an american hefe (WLP320). it will be different from Oberon But it will be more of the hefe/wit flavor you are looking for.

Cheers
Everything I've read said they use the same yeast. Perhaps they've changed it up. Either way, I was just wondering what other styles (besides American wheat) I could use it on, since that one didn't impress me.

 
Reply With Quote
Old 08-03-2007, 10:00 PM   #9
WOP31
 
WOP31's Avatar
Recipes 
 
Feb 2007
Posts: 1,342
Liked 14 Times on 7 Posts


So I was given incorrect information about the yeast in an Oberon as well as all the other Bells Beers. I e-mailed them and got this response.

Quote:
Dear Wop31:

Veronica forwarded your message to me & asked that I respond to your question. The yeast in a bottle of Oberon Ale is the same as the fermentation strain. It is also the same yeast used to ferment almost all of our beers; we follow what is essentially a house yeast model. Only certain specialty or seasonal beers use different strains of brewers’ yeast. The primary examples include any of our lagers (Bell’s Lage, Octoberfest, & Consecrator Doppelbock) and the Winter White Ale.

I hope this answers your question. Please let me know if I can be of further assistance.

Sincerely,
Gary S. Nicholas
Quality Assurance & Control
Bell's Brewery, Inc.
8938 Krum Avenue
Galesburg, MI 49053
Voice: 269/382-2338 x210
Fax: 269/382-3820
E-mail: [email protected]
I hope that this makes up for my posting wrong info.....sorry

Cheers
__________________
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet

 
Reply With Quote
Old 08-17-2007, 05:00 AM   #10
Robar
Recipes 
 
Aug 2007
Muskegon, Michigan
Posts: 242
Liked 22 Times on 17 Posts


The Snooty Know-it-Most at my LHBS told me that all of your mid to large sized breweries (As well as a good bunch of the smaller ones) use the same yeast for most of their brews. Like what was mentioned above a "House Yeast".

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oberon Clone bobbo Recipes/Ingredients 13 05-29-2012 12:56 PM
Temps to use for Fermenting with Harvested Bell's Oberon Yeast BackAlleyBrewingCo Fermentation & Yeast 0 09-14-2009 01:39 AM
Help: Yeast Culture From Bell's Oberon not working? aeonderdonk General Techniques 17 06-18-2009 01:41 AM
Oberon Clone AHS Preiff Recipes/Ingredients 6 02-20-2009 07:22 PM
Comparable Yeast? 3Brothers Winemaking Forum 2 07-04-2008 08:12 PM


Forum Jump