Fat Tire Yeast Substitution?

[Atl300zx]

I am brewing a Fat Tire clone next weekend. Since the Fat Tire yeast isnt currently available, what is a reasonable substitution for this?

If anyone has any slants of Fat Tire Yeast, i would be glad to purchase some as well.

Thanks In Advance!

 

[Grinder12000]

I used Wyeast American Ale 1056 which HAS to be available. Turned out great! People keep asking for it.

 

[StoutFan]

All the clone recipes I have seen use Wyeast 1056 or W1187. Hope that helps.

 

[Denny]

1187? Sure you don't mean 1272? 1187 is Ringwood and I can't imagine that....

 

[Saccharomyces]

I'd use the 1056. You want a clean ale yeast whatever you choose. -1 on the Ringwood also, if you have had Redhook beers their house strain is similar to Ringwood ale and it is NOT clean by any means...

 

[StoutFan]

I was just reporting on what i had found, not my preference. I'm not too informed on the Ringwood, sounds like its not that good. What else would use that Ringwood strain?

 

[Freezeblade]

I was just reporting on what i had found, not my preference. I'm not too informed on the Ringwood, sounds like its not that good. What else would use that Ringwood strain?

I use the ringwood strain for English style porters, browns, and the occational ordinary bitter. it's great for English styles, not so much for anything else.

 

[s3n8]

I used S-33 dry yeast in mine. It was a clone recipe kit from NB, and while good, was missing that nice malty flavor of the original. I blame that on the maltbill, not the yeast. The yeast has a little bit of character, but it is very faint.

 

[Bernie Brewer]

According to the guy at my LHBS, they use Wyeast Belgian Abbey II. Dunno if he's right, that just what he told me.

 

[Willie3]

To get the "Belgian" profile I can surely see using BA II. You want clean. The malt needs to come through on this one. American Amber done Belgian style! Dunno how BA II would turn but I imagine typical belgian flavors would emerge.

- WW

 

[MSUConrad]

I use Wyeast 1762 and get great results. We have even done several side my side tests, and to us, we are dead on.

**After checking my stash, that is the same Belgian Abbey II that others listed.

 

[AleJoe]

I've used White Labs WLP051 Calkifornia Ale yeast with excellent results

 

[Denny]

To get the "Belgian" profile I can surely see using BA II. You want clean. The malt needs to come through on this one. American Amber done Belgian style! Dunno how BA II would turn but I imagine typical belgian flavors would emerge.

- WW

I can't taste anything "Belgian" about FT at all.

 

[Denny]

I use Wyeast 1762 and get great results. We have even done several side my side tests, and to us, we are dead on.

**After checking my stash, that is the same Belgian Abbey II that others listed.

You must get a very different Fat Tire on the east coast than we do on the west coast.

 

[brown_dog_us]

There is a thread out there in cyberspace that I can't find, but it has a link to the brew master's tips for making a fat tire clone. He mentions it isn't a Belgium yeast. I think he said "something clean like American Ale", but that's just a foggy memory.

 

[MSUConrad]

Denny mine could be aged more. Remember, I have to drive 12 hours to get west of the MS to pick mine up!

 

[s3n8]

I do not taste any of the signature Belgian yeast in Fat tire. All I taste is a nice malty amber? The Abbey II brown ale/dubbel whatever you wanna call it tastes nothing like the clean malty flavor I get from FT.