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Old 09-19-2012, 01:33 PM   #1
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts

Last nioght I bottled my RIS that was brewed back in early April. I had pitched a healthy amount of yeast from a previous batch of porter that used Bells yeast. OG of the RIS was 1.102 and in primary it got down to 1.029 or 9.5% ABV (6 weeks).

I wanted to hit 10% on this one, so I made up a strong 2 qt starter with Bells, plenty of yeast nutrient, and a 30 minute boil with some hops. Pitched the whole thing at high krausen into a sanitized carboy and racked the RIS on top. It was happily fermenting away for almost a month slow and steady.

I didn't open it up until last night, but when I checked the gravity it was all the way down to 1.011. No visual, smell, or taste cues for an infection, so I have to assume the Bells yeast did all of the work. I was impressed. It's sitting at 11.94% ABV, and thats before the priming sugar add. So smooth, yet I was almost catching a buzz off the smell of this brew. Now if I can just hold off on cracking my first for another 6 months.

I'm wondering if anyone else has seen this kind of work out of Bells yeast, or other brewing types for that matter?
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
: Mugged a Monk Paters
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

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Old 09-19-2012, 01:42 PM   #2
Feb 2011
Clemson, SC
Posts: 1,222
Liked 121 Times on 73 Posts

I've found Bell's yeast usually does attenuate further than 1056 or S-05 given the same mash temps, though it takes a little bit longer to finish. For this reason I really just use it for my APAs and IPAs, since I usually like a little bit more body in my other beers.

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