[skyler]

So this is an Austin Homebrew exclusive... anyone used it yet? Sounds like it could be the old Ballantine strain, from the description.

Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas. Good attenuation and high flocculation characteristics make Greenbelt clean and versatile.

Attenuation: 74-78%
Flocculation: High
Optimum Fermentation Temperature: 65-72 F (18-22 C)
Alcohol Tolerance: 10% ABV

[beveragebob]

Sorry if there is a yawn factor here and we can't give you any info but, right now the Ballantine Yeast strain is all about ECY10 Newark Old Ale. It's in the bag! This IS the yeast!!!! Talk to Joe at Princeton Homebrew and he'll hook you up. Nina B will probably chime in also.

[thcipriani]

For what it's worth, I don't feel a "yawn factor" on this subject. I'd be very interested in this yeast. I sincerely doubt that this yeast is Ballintine's but I think that this yeast may be something worth exploring. Please, anyone with experience chime in (this is a bad sentence since it end with a preposition)! I plan on trying a double IPA with this yeast...not that DIPA is actually on my list - I'd just like to try a new yeast.

[skyler]

Yeah, the specs on it sound great to me. Similar to 1056, but more flocculant - it sounds like Pacman, except that, as far as my tastebuds are concerned, Pacman narrowly appears to favor the malt (even when fermenting very dry), and Greenbelt supposedly favors hops even more than 1056. On the one hand, I would like to try this yeast if other homebrewers have tried it and say it is significantly more flocculant than 1056, on the other hand, a local brewpub gives me free WLP001 whenever I want.

My club is ordering some ECY, but the wait is apparently very long, so we don't know when we'll get any. I put myself down for a bottle of Old Newark Ale, but everyone else seems to be more interested in the bugs.

[thcipriani]

The only person whom I've been able to find that's ever used this yeast is the AHB rep on the HBT forum. I'm sure anyone remotely interested saw this already:
http://www.homebrewtalk.com/f41/new-yeast-strain-wyeast-194729/