Bath Ales Wild Hare

[Petrsg]

Hello,
I'm going to attempt a clone of Wild Hare which is my current favourite bottled ale.
I have 4.5 kg of Maris Otter to use up so was going to add 500g of Amber and 100 g
wheat.
With 30g of First gold for 60 mins and 70g first gold for the last 10 mins.
For the yeast I was thinking of wyeast 1098 or nottingham?
Has anyone else tried to clone wild hare? If so I'd be grateful for any tips, mash schedules etc.
Thanks
Peter

[seymour]

That sounds spot on to me.

[Capn Ahab]

If you're anywhere near Bath, the guys at the brewery are decent chaps and would be happy to give you a slug of their yeast I expect. Probably polite to give them a ring first.

The yeast is pretty neutral, with some fairly restrained fruity esters and acceuntuates malt nicely. Nottingham would probably be a good substitute if Bath (the brewery is actually closer to Bristol) is too far for you.

[Petrsg]

Many thanks Seymour and Cap'n. I'll let you know how I get on.

[Belter]

I disagree that the yeast is Neutral. When I spoke to them on the beer tour (Which wasn't a tour at all just lots of free beers... a little disappointing but the owner is a sound bloke) they hinted that their yeast was originally from a famous UK brewery. I said it reminds me massively of Fullers and he kind of nodded but didn't let on.

I think the yeast is malty and leaves a fair few sugars behind.

Wild Hare was my favourite beer when I lived in Bristol but I think it's changed massively. I think after they installed sterile filters.

[Capn Ahab]

I disagree that the yeast is Neutral. When I spoke to them on the beer tour (Which wasn't a tour at all just lots of free beers... a little disappointing but the owner is a sound bloke) they hinted that their yeast was originally from a famous UK brewery. I said it reminds me massively of Fullers and he kind of nodded but didn't let on.

I think the yeast is malty and leaves a fair few sugars behind.

Well, like, that's just your opinion, man.

Seriously though I'm just going on how it behaved when I used it - not much in the way of esters, but yes nice malt profile and a touch of sweetness (that disappeared after six months of age in a barrel). It's a good yeast and I might go and get some more thinking about it.

[Belter]

I disagree that the yeast is Neutral. When I spoke to them on the beer tour (Which wasn't a tour at all just lots of free beers... a little disappointing but the owner is a sound bloke) they hinted that their yeast was originally from a famous UK brewery. I said it reminds me massively of Fullers and he kind of nodded but didn't let on.

I think the yeast is malty and leaves a fair few sugars behind.

Well, like, that's just your opinion, man.

Seriously though I'm just going on how it behaved when I used it - not much in the way of esters, but yes nice malt profile and a touch of sweetness (that disappeared after six months of age in a barrel). It's a good yeast and I might go and get some more thinking about it.

They are sound aren't they. I spoke to the owner for a good while while I was there and he said I could go and brew with them whenever I wanted. He also had a pretty low opinion of at Austells business tactics which I admired.

[seymour]

If Bath Ales resemble Fullers, it must have more to do with their malts, mashing regime, temperatures and timing, etc, not the yeast itself.

Elsewhere, Bath brewers have said they use a Whitbread-B/Whitbread-Dry derivative, perhaps going back to the Thwaites version (which Thwaites previously obtained from Samuel Smiths in 1966) also in use at Allgates, Bank Top, Elland, Millstone in Mossley, Moorhouse, Okells and Bushys on Isle of Man, Osset, Roosters, Saltaire, Shepherd Neame, St. Austell, and certainly others...

[Belter]

If Bath Ales resemble Fullers, it must have more to do with their malts, mashing regime, temperatures and timing, etc, not the yeast itself.

Elsewhere, Bath brewers have said they use a Whitbread-B/Whitbread-Dry derivative, perhaps going back to the Thwaites version (which Thwaites previously obtained from Samuel Smiths in 1966) also in use at Allgates, Bank Top, Elland, Millstone in Mossley, Moorhouse, Okells and Bushys on Isle of Man, Osset, Roosters, Saltaire, Shepherd Neame, St. Austell, and certainly others...

What makes you think that. For me it tastes exactly like fullers yeast

[seymour]

If Bath Ales resemble Fullers, it must have more to do with their malts, mashing regime, temperatures and timing, etc, not the yeast itself.

Elsewhere, Bath brewers have said they use a Whitbread-B/Whitbread-Dry derivative, perhaps going back to the Thwaites version (which Thwaites previously obtained from Samuel Smiths in 1966) also in use at Allgates, Bank Top, Elland, Millstone in Mossley, Moorhouse, Okells and Bushys on Isle of Man, Osset, Roosters, Saltaire, Shepherd Neame, St. Austell, and certainly others...

What makes you think that. For me it tastes exactly like fullers yeast

Several sources:
the brewer told our member phatboytall in 2012: viewtopic.php?f=5&t=48580
The Google UK Yeast project: https://maps.google.com/maps/ms?msa=0&m ... d60105c10d

I'm not trying to sound like a know-it-all. You've been there and talked to the staff, I haven't. I'm just sharing other research.

There are so many variables involved, it's entirely possible their beers really could taste more like Fullers than Austells overall, even though they use the same yeast as Austell, not Fullers. Y'know what I mean?

Here's another thought: what most people describe about Fullers yeast is the diacetyl and the leaving behind certain residual sweetness. It's certainly possible Bath Ales emphasized those two aspects using Whitbread-B yeast.

[Capn Ahab]

They are sound aren't they.

Most people I've met working in breweries have been. Some very nice geezers in Bristol micros (and a bloody lot of micros now!)

[Belter]

Yeah I was going to mention diacetyl.

Who knows. He didn't actually say yes.

I don't think St Austell taste anything like Fullers. I think their yeast is their downfall. Albeit they do make some awesome beers.

I think I've taken this off topic a bit. Sorry