Please review my Bells Expedition Stout Clone Rec.

Originally posted by Duane

Originally posted by erway

Originally posted by SaveTheAles
The easier way would be to pitch three 11.5g packs of US-56 dry yeast. If you like the WLP001 CA Ale strain, this is the same strain.

This sounds like a great idea. I might even take a step further and make a 1/2 gallon starter from the packets too. Man, next time I don’t have an appropriate yeast cake on hand, I’ll try this.

Please define "appropriate yeast cake"? Do you use the entire slurry from the bottom of the fermenter? Also, what about proper storage from one batch to the next, does the yeast cake need to be used within a matter of days or can it be refrigerated and used weeks later?

Originally posted by Indiana_Red
Judging from the last few posts on this thread, there are apparently multiple varieties of yeast that are very similar. Even when "cloning" a comercial product. I was under the impression that using an "incorrect" yeast strain would/could throw you way off.
I guess there is some lee-way there.

The zymurgy article said it didn’t really matter what yeast you used (within reason) so I am not going to sweat it too much. I would not use the Irish Ale yeast, if I had my druthers, but that fatty yeast cake is too much to pass up.

Could someone link me to this article about brewing bells beer? Having grown up in the Kalamazoo area, Bells is probably the thing I miss most living out here in NM. There’s just no substitute out here for Expedition Stout, Third Coast Old Ale, or Two Hearted.

On a related note, is there a way to order beer over the internet?
Just a thought...

Originally posted by big_bish
Could someone link me to this article about brewing bells beer? Having grown up in the Kalamazoo area, Bells is probably the thing I miss most living out here in NM. There’s just no substitute out here for Expedition Stout, Third Coast Old Ale, or Two Hearted.

On a related note, is there a way to order beer over the internet?
Just a thought...

Originally posted by big_bish
Could someone link me to this article about brewing bells beer?

Originally posted by SaveTheAles
...If making a starter, I’d suggest a volume of 4.5L. The easier way would be to pitch three 11.5g packs of US-56 dry yeast. If you like the WLP001 CA Ale strain, this is the same strain.

Originally posted by Indiana_Red
Intereting. Does this mean using the dry yeast method for the starter....or do you mean pitching the dry yeast to the wort as opposed to using a starter at all.

I’ll be brewing this using SpringsLickers recipe mentioned earlier.
We’ll see.

Originally posted by SpringsLicker
This one was published in Zymurgy July/August 2003 (reprints available) from the article Brew the Best Beers in America. I haven’t brewed this one, but I have brewed the Double Cream stout and the Two Hearted Clone from the same article. The Double Cream stout was almost dead on in a side by side (I used a different yeast than the one recommended)

23 lb pale 2-row
1 lb flaked barley
1.5 lb roasted barley
1 lb black patent
1 lb 80 L crystal
.5 lb chocolate malt
3.3 lb amber malt extract
2.5 oz Centennial 10% 45 min
1.5 oz Centennial 10% 30 min
.5 oz Centennial 10% 0 min

mash at 150-152

Collect as much wort as practical and reduce by boiling to 5.5 gallons
Add extract at the beginning of the boil.

Ferment on a good yeast cake of any standard American or English ale strain.