anotherbeerplease
Well-Known Member
Hello
I harvested some yeast from Bell's Oberon bottles. I want to do a heavy imperial stout with it. Does anyone have experience pushing this yeast to 12%abv? I emailed the brewery and they said it would go to 15%... currently I have a 3 gallon (!) starter fermenting. Gonna put the wort in on top of the cake. OG should be about 1.118
Also I am wondering if the fruity flavor of the yeast will affect the imperial stout too much? I am thinking using that yeast could add a nice sweetness to the brew but I don't want it tasting like Oberon necessarily... I'm gonna throw whiskey vanilla and oak in there too so I'm hoping all the flavors will meld and not conflict.
Any other tips please feel free, thanks
I harvested some yeast from Bell's Oberon bottles. I want to do a heavy imperial stout with it. Does anyone have experience pushing this yeast to 12%abv? I emailed the brewery and they said it would go to 15%... currently I have a 3 gallon (!) starter fermenting. Gonna put the wort in on top of the cake. OG should be about 1.118
Also I am wondering if the fruity flavor of the yeast will affect the imperial stout too much? I am thinking using that yeast could add a nice sweetness to the brew but I don't want it tasting like Oberon necessarily... I'm gonna throw whiskey vanilla and oak in there too so I'm hoping all the flavors will meld and not conflict.
Any other tips please feel free, thanks
