cimirie
Well-Known Member
I'm looking to make a Fat Tire clone this weekend. As I don't have access to the Fat Tire yeast (stupid proprietary strain) a few people have suggested I take a standard ale yeast and ferment at higher-than-normal temperature (uppper 70s/lower 80s) to allow the formation of some phenols and esters (which I taste in Fat Tire), while still retaining some level of crispness that the ale yeast would provide (which I also taste).
So, having said that, any recommendations on a yeast that might lend itself better to this type of manipulation? I'd prefer to stick with dry yeast if I could, although I do have some washed Wyeast American Ale II in the fridge.
As always, any help is always appreciated.
PS And yes I know there is no right answer to this one. I love to experiment - I'm just looking for a bit of direction here.
So, having said that, any recommendations on a yeast that might lend itself better to this type of manipulation? I'd prefer to stick with dry yeast if I could, although I do have some washed Wyeast American Ale II in the fridge.
As always, any help is always appreciated.
PS And yes I know there is no right answer to this one. I love to experiment - I'm just looking for a bit of direction here.
