- Apr 24, 2016
- Reaction score
Amalgamation Brett mix from the Yeast bay. Makes lots of fruity esters in primary, more so then any Sacc I've experienced. Also really like using RVA orchard Brett.
Keep us posted cuz to me that just yell's scrubbed aroma's that aren't going to be in your beer anymore.I realize I am resurrecting this thread but I brewed an IPA yesterday with wlp 644 and am blown away by the fruity smells coming out of my fermenter this morning! I have brewed A LOT of IPAs over the years and this is by far the most unique fermentation aroma I have come across.
I really wanted to try Imperials 'dry hop' yeast (a blend of the sacc trois and Conan) but my lhbs was out so I went straight sacc trois.
Anyone else have experience with this yeast in an IPA or another lesser known yeast they like in their IPAs? The yeast options available these days are staggering...
I'll also sing the praises of Wyeast 1272, although I've never had any trouble with flocculation. And I dry hop first and then cold crash with gelatin.1272
The yeast has fruity undertones over the whole range. Between 60-64F it is more citrusy, orange and pomelo. Between 68-72F more toward fruity esters, passion fruit, pineapple, mango, playing well with hops. It's subtle and very smooth.
Nice yeast for IPAs. Slow flocculator though. Definitely needs a cold crash for a few days to a week to settle most out, but remains hazy for a long time. If you want it crystal clear use gelatin. Then dry hop.
There is no trace of banana or bubblegum.
After a few generations of use I noticed most of my yeasts started to become more powdery/low floc. Some of those were 3-4 years old from the original pitches by that time. Even ranched yeast from overbuilt starters showed the problem, not sure what caused it.I'll also sing the praises of Wyeast 1272, although I've never had any trouble with flocculation. And I dry hop first and then cold crash with gelatin.
Perhaps: http://brulosophy.com/2016/06/20/the-gelatin-effect-pt-6-gelatin-vs-nothing-in-a-ne-style-pale-ale-exbeeriment-results/I usually dry hop in keg (using a fine mesh muslin bag), hence the gelatin fining before transfer (and dry hop). I read somewhere that hop oils can stick to suspended yeast and particulates and precipitates with them during fining/cold crashing. Not sure if this has been debunked yet.
As has been mentioned, Yeast Bay appear to be selling the Bell's yeast as Midwestern Ale (but it would be cheaper to just harvest it from a Bell's bottle, supposedly Oberon is the beer they use to multiply the yeast in the brewery). I've never had their beer, and not used the yeast, but given the history and what I've read my guess would be that they took one of the Ballantine yeasts (BRY-96 or BRY-97) and it's evolved at the brewery. People seem to think it's not quite as clean as Chico but drops better, which sounds more like a descendant of BRY-97/1272 - perhaps @Biobrewer has done some fingerprinting of his Midwestern yeast, even if he obviously can't comment on Bell's.I'm curious that nobody here has mention the yeast harvested from Bell's Oberon or THA. Do we even know what it is? I'm playing around with it right now in several styles.