Has anyone cultured this yeast from the bottles?
Had my first one last night and now know what the hub-bub is all about.
Its one of the best IPA's I've ever had.
All Centennial hops correct?
I twice tried to culture this yeast, once from 2HA and once from Bell's Amber. The 2HA never took off after a week, and the vial was knocked over so I dumped it. The amber yeast took only a couple of days, probably had more to do with the freshness than anything else. This yeast is a very strong attenuator and a good flocculator, a good overall yeast. I think it has a slight english character to it, but I only fermented at one temp so I didn't do a lot of experimenting. I brewed 6 or 7 beers last year with this yeast, it is pretty versatile.
I tried brewing a 2HA clone as well, IIRC it was 10 lbs of 2-row, 2 lbs vienna, 1/2 lb of c-20 or something. I would drop the Vienna, it ended up making the beer a little more rich than the real thing. A very simple grain bill of 2-row and 1/2-1 lb of light crystal is what I'll try next time. It's definitely all centennial, I suggest lots of late hopping and some dry hopping. Very good beer!