2015 Oberon is out - Who's harvesting yeast?

[Jhoss]

I'll be waiting for a side by side comparison (please). I've attempted to clone Oberon twice now. I cannot call it "cloned". I will be attempting again come May 2.
Now, Bells Two Hearted cloned? Yes, check the box. Side by side left people baffled.....Oberon? No - there are differences.

 

[schach23]

Hey guys, I forgot to aerate my 1.020 wort and added 2 bottles of Oberon yeast. Should I start over?

Thanks

Scott

 

[HarborTownBrewing]

Schach, I don't think it'll make a huge difference - do you see any yeast sediment on the bottom of the starter container?

Two bottles may be a little light, so it may not hurt to throw in yeast from a couple more bottles and give it a good shake.

 

[Brew_G]

You don't need to aerate the wort before you ppl the yeast in. Just swirl/shake the container here and there and you'll be fine.

I'm shocked at how active this last batch of yeast has been for me. I already have a nice little cake at the bottom of my 750ml of 1.020 wort, and it's still going. Once my flask is available, I'll pop this yeast in there,l and throw it in the stir plate to make enough yeast to fill three 500ml jars with spent wort and a decent little cake for future use.

 

[kpr121]

I'll be waiting for a side by side comparison (please). I've attempted to clone Oberon twice now. I cannot call it "cloned". I will be attempting again come May 2.

Now, Bells Two Hearted cloned? Yes, check the box. Side by side left people baffled.....Oberon? No - there are differences.

I'll be sure to do a side by side! Do you mind sharing the recipes you did that didn't come out "cloned"? All data is good data.

Two hearted is my next beer!

 

[Jhoss]

it is the cweston recipe...decoction and all.

 

[JonGrafto]

it is the cweston recipe...decoction and all.

I've read that the cweston recipe is not an exact clone but if you look on page 2 of his thread, someone says that they have nailed it.

Use Cryptochronolite's recipe. here is the link.

https://www.homebrewtalk.com/showthread.php?t=31422&page=2

I am doing his recipe this weekend...

 

[schach23]

Alright you experts on Bells yeast, looking for my next steps

I made a 200 ml 1.020 DME wort and added the bottoms of 3 oberon bottles to it. Now 48 hrs later I have some nice bubbles rising not super active but going. Looks like yeast is starting to form on the bottom edges. When should I step it up? I was thinking maybe tomorrow if things are still going well to make a 400 ml 1.030-1.040 DME wort and add the 400 ml I have in a quart jar and let that go for another 24 hrs then cold crash for 48 hrs then start my starter on the stir plate for 48 hrs. Thoughts?

Scott

 

[adamdillabo]

I did 6 bottles of yeast in 300ml at 1.020 for 24 hours on stir plate.

Then poured 500ml at 1.030 right on top. After 24 hours into the fridge.

Decanted and 800ml at 1.040 for another 24 hours.

Decanted and pitched into 3gallons. Airlock had action 5 hours in and a nice krausen at 18 hours.

 

[HarborTownBrewing]

I stepped mine up every other day.

 

[JonGrafto]

I did the dregs from 6 bottles into 1000 ml (1.025) for 3-4 days. Cold crashed, decanted. Added to 2000 ml (1.040) for 3 days. Cold crashed and decanted and then another 2500 ml (1.040).

This was for a 10 gallon batch. All was right in the world.

 

[Brew_G]

This is my six bottles of Oberon yeast in 1.020 wort for about ten days. I didn't put this on a spin plate - just the occasional vigorous shake. This'll go on the spin plate today after I brew my Oberon-inspired American wheat and my flask is freed up. Shooting for this to get me through the rest of the year - 7-8 batches or so.

View attachment ImageUploadedByHome Brew1429103335.437326.jpg
View attachment ImageUploadedByHome Brew1429103349.104844.jpg

 

[kpr121]

I havent forgot about this thread! I've wanted to keg up one of the fermenters for the past couple days but, life has gotten in the way. Anyhow, tonight I plan on taking the 3/4 gallons or so I had in a 1 gallon growler and quick carbing it in a 2 liter bottle with one of those carb cap things. I'll make a decision on dry hopping the rest based on my taste testing. So, stay tuned!

 

[kpr121]

Anyone care to take a guess which is which? Lighting (from left) is throwing the colors off a little bit. They are extremely close in color. View attachment ImageUploadedByHome Brew1429747773.464750.jpg

I'll say this is fairly close, not exactly there yet.

I'm not giving up on it yet though for a few reasons:

1. Mines definitely under carbed

2. The real thing has considerably more hop presence, both aroma and flavor. Hoping a dry hop charge will help.

3. Didn't measure my fg but it tastes a little on the thinner side, missing that creamy mouthfeel the bells gives. That could be due to carb level too.

 

[jimbobbillyray]

I'm guessing one on left is the "real thing"???

 

[kpr121]

You got it!

View attachment ImageUploadedByHome Brew1429751911.089285.jpg. Better picture. Homebrew on right again. It's just a Touch darker than bells. Actually this made me remember I have c-15l and not c-10l like my recipe calls for. If I had used 10l it would probably be perfect.

Shake carbed a little more and it's getting closer. Can't say this is a true side by side until I get some properly kegged and dry hopped. Damn tasty though!

 

[HarborTownBrewing]

My Oberon batch is fermenting at my in-laws about 2 hrs away from my place, so I can't keep a close eye on it. We brewed it on April 4 (so 3 weeks ago); I spoke to my father-in-law last night and he said he's still seeing bubbles in the airlock - about 2 bubbles every minute. We fermented it at about 60 degrees, but this must be a pretty slow-fermenting yeast.

Didn't help that we overshot our OG by a bit though either haha. I'm hoping our batch is ready to drink in a few more weeks.

 

[jmmkhb]

I've done this before and plan to do it again this yeast. Though my next american wheat is going to be a gumball head clone with Vermont ale yeast. I do like Oberon a lot though.

 

[kpr121]

My Oberon batch is fermenting at my in-laws about 2 hrs away from my place, so I can't keep a close eye on it. We brewed it on April 4 (so 3 weeks ago); I spoke to my father-in-law last night and he said he's still seeing bubbles in the airlock - about 2 bubbles every minute. We fermented it at about 60 degrees, but this must be a pretty slow-fermenting yeast.

Didn't help that we overshot our OG by a bit though either haha. I'm hoping our batch is ready to drink in a few more weeks.

That's pretty low ferment temp, not surprised if it's still churning away

 

[Brew_G]

I just dry hopped my Oberon-inspired American wheat with .5 oz of Saaz and .37 oz each of Cascade and Centennial. It hadn't attenuated as much as I'd expected, but the sample was quite good. I also forgot to add Whirlfloc, so it'll probably end up pretty hazy, but I don't really care about that.

As for Oberon yeast, I've had my starter in the fridge for about a week now, so I'll decant and step up again tomorrow, then split that out among four 250 ml jelly jars to use for starters for my next few beers. I don't get to brew that often, so messing around with harvesting and starters helps me bide my time between brewdays!

 

[Paul_Aris]

I think Oberon is one of the best summer beers out there!

Has anyone ever made a business of taking commercial beers and selling yeast? Is it legal? If so, I think there would be a market. Yeah, I know that you can do it yourself, but for those who don't have access to certain beers, it would give us an option to clone.

I don't know, Bells is pretty quick to sue over infringements. Look at northern brewers Dead Ringer IPA. It sued to be called something like three hearted or something like that. There have been several other court cases with Bells.

 

[Brew_G]

I just dry hopped my Oberon-inspired American wheat with .5 oz of Saaz and .37 oz each of Cascade and Centennial. It hadn't attenuated as much as I'd expected, but the sample was quite good. I also forgot to add Whirlfloc, so it'll probably end up pretty hazy, but I don't really care about that.

As for Oberon yeast, I've had my starter in the fridge for about a week now, so I'll decant and step up again tomorrow, then split that out among four 250 ml jelly jars to use for starters for my next few beers. I don't get to brew that often, so messing around with harvesting and starters helps me bide my time between brewdays!

Stepped this up earlier today, and the familiar butter bomb from Bell's yeast shone through in the stuff that I decanted. It's amazing...like drinking movie theater popcorn!

 

[WouldBeBrewmaster]

I've done this before and plan to do it again this yeast. Though my next american wheat is going to be a gumball head clone with Vermont ale yeast. I do like Oberon a lot though.

I used Vermont Ale in NB's American Wheat kit and it worked well. The strain ate everything and gave the beer a dry, almost phenolic bite. Adding a little extra grain might not be a bad idea.

 

[Dolomieu]

I used Vermont Ale in NB's American Wheat kit and it worked well. The strain ate everything and gave the beer a dry, almost phenolic bite. Adding a little extra grain might not be a bad idea.

I'll keep that in mind. Been caught up building a deck so I haven't brewed it yet.

 

[HarborTownBrewing]

Anyone who has bottled/kegged: What was your FG?

I'm hoping to bottle my batch Sunday, although last I heard on Monday there were still 2 bubbles/66 secs in the airlock. I'll probably take a gravity reading Friday and Sunday to see how they compare.

 

[JonGrafto]

I just checked mine a day or two ago and it was at 1.015... but I think it has a few points left.

My buddy brewed his up using Oberon stepped up yeast and his FG at kegging time was 1.010

 

[kpr121]

Anyone who has bottled/kegged: What was your FG?

I'm hoping to bottle my batch Sunday, although last I heard on Monday there were still 2 bubbles/66 secs in the airlock. I'll probably take a gravity reading Friday and Sunday to see how they compare.

My fg was 1.013ish. I say ish because I didn't de carb. So may have been lower.

 

[kpr121]

Btw I'm drinking the us05 version right now (fg 1.012) kegged and dry hopped with 1 oz cascade .5 oz saaz. I'd say it's pretty close. Doesn't have that fruity flavor and mouthfeel you get with bells, but it's delicious. I kegged the bells up too, gonna let that naturally carb up and condition a bit more, at least until the first keg kicks.

 

[HarborTownBrewing]

I checked last night and mine is still going but its at 1.015. My father in law added the dry hops last Sunday before I found out it was still fermenting so I think I'm going to have to bottle Sunday. If it's still fermenting I'll just add a little less priming sugar at bottling.

The sample was really good; unbelievable orange flavor - more than oberon. I can't imagine it'll taste just like oberon but I'm still excited for it.

 

[jinghcd]

I've done this before and plan to do it again this yeast. Though my next american wheat is going to be a gumball head clone with Vermont ale yeast. I do like Oberon a lot though.