Getting a yeast starter from Fat Tire

[Adam333]

Was wondering if anyone has got a successful yeast from a bottle of Fat tire. This would be my first yeast harvesting.
Do some companies do a pasteurization process rendering the yeast unusable?

Thanks

 

[GrogNerd]

87% sure they don't bottle condition, so probably won't be able to wrangle their yeast

Seem to remember BYO mag recommend Wyeast 1272 or White Labs WLP051 for FT clones

 

[couchsending]

They pasteurize, you’re not getting anything.

Their yeast is very similar to the Dekoninck yeast, if not the same. You can get it from Omega through Northern Brewer, Midwest Supplies (it’s a pro strain) as Belgian Ale DK, or WLP515 from White Labs (vault) or 3655 Belgian Schelde from Wyeast (spring seasonal), although that might be slightly different, very close though.

 

[jfolks]

Their cans have some conditioning yeast in them - not sure what yeast they use though

 

[couchsending]

On a recent Good Beer Hunting podcast the brewer in charge of their experimental brewing said they now use an American Ale yeast as their house yeast. However they use it in a specific way to drive esters similar to Belgian yeast. They pitch at 64 and let it rise to 78. He didn’t say how long they kept it at 64. Another interesting insight is that he said they also use zinc additions to drive esters. He said with the free rise there is a very fine line between what they’re looking for and a ferment that can be riddled with acetaldehyde.

 

[GrogNerd]

I had heard that - using Chico for one of the mass-produced wits out there - but wasn't sure if it was Fat Tire, Blue Moon or Shock Top.

a little research into clone kits says Fat Tire clones use WLP001/051 or 1056/1272 or US-05

so, using the high ferment temp would make sense

 

[couchsending]

Fat Tire is an Amber.

Wouldn't surprise me if both Blue Moon and Shock top were made with Chico though.

 

[Northern_Brewer]

WLP515 from White Labs (vault) or 3655 Belgian Schelde from Wyeast (spring seasonal)

WLP515 is a seasonal, usually September/October - in fact it was released last week. I've seen it suggested that 3655 is the slightly more interesting of the two.

But wherever you get it from, the De Koninck family of yeasts are not what you would consider typically "Belgian", they are clean like US yeasts, they don't have "Belgian" phenolics. Who knows, De Koninck might even be the original source of the US yeasts (or at least share a common ancestor).

Or just harvest from a bottle of De Koninck....