cimirie
Well-Known Member
So it's come to that point in this brewer's life where I will attempt a seemingly mandatory rite of passage in homebrewing - brewing a Fat Tire clone. I have seen many differernt clone recipes and most are very similar except for one point - the yeast. A good portion recommend using the "Fat Tire" yeast. Except that that's pretty much out of circulation. Of the remaining recipes, half call for some sort of Beligan (usually Abbey II) and the other use a very neutral yeast (US-04,05, English Ale, etc).
Then I thought I could culture from a bottle. After research on this forum though, I've found that New Belgium uses a different bottling strand for their Fat Tire so as to protect their "proprietary" yeast strain.
I'm a bit confused, as you might imagine. I've had the beer only once, but instantly loved it. The flavor profile suggested something other than a neutral yeast as it was slightly fruity/tangy but not anything approaching the level of a typical Belgian. So what is a guy to do?
My solution is not to choose and use both. If I begin two different starters - one of Abbey II and one of say a Nottingham and pitch at the same time, could I get a less Belgian-y but still perceptible estery taste that finishes clean? Or something close or would it just be a mish-mash?
Any and all insight would be appreciated. I am so ready to experiment. :rockin:
Then I thought I could culture from a bottle. After research on this forum though, I've found that New Belgium uses a different bottling strand for their Fat Tire so as to protect their "proprietary" yeast strain.
I'm a bit confused, as you might imagine. I've had the beer only once, but instantly loved it. The flavor profile suggested something other than a neutral yeast as it was slightly fruity/tangy but not anything approaching the level of a typical Belgian. So what is a guy to do?
My solution is not to choose and use both. If I begin two different starters - one of Abbey II and one of say a Nottingham and pitch at the same time, could I get a less Belgian-y but still perceptible estery taste that finishes clean? Or something close or would it just be a mish-mash?
Any and all insight would be appreciated. I am so ready to experiment. :rockin: