I brewed an Azacca/Summit 15 minute pale ale. I aerated for about 2 minutes with pure oxygen. I usually aerate about one minute but had timer issues. I pitched about 65 degrees and set my fermentation chamber to 68 for 3 days, ramping up to 71 over the following 7 days.
I'm using the Inland Island Eccentric ale, which is the Bell's house strain. I pitched one vial straight from the fridge. This yeast is about a double pitch count of Wyeast or White Labs.
It's at terminal gravity and has a really strong ester profile with some banana and clove, much like a Belgian strain. Has anyone else had a similar experience with this yeast?