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If you go with EC-1118 or some other sparkling wine yeast for beer bottle conditioning, do those yeast strains work on the same sugars as the lager/ale yeasts? In other words, do you need to worry about getting more carbonation out than you were expecting for the same amount of priming sugar?
Quote from: hubie on November 26, 2012, 10:40:57 amIf you go with EC-1118 or some other sparkling wine yeast for beer bottle conditioning, do those yeast strains work on the same sugars as the lager/ale yeasts? In other words, do you need to worry about getting more carbonation out than you were expecting for the same amount of priming sugar?I don't think it would be the priming sugar you would need to worry about, rather the other unfermented sugars already there in the beer.
I think that is what he meant. As far as I know, wine yeasts are not good at fermenting the complex sugars in barley wort. so I don't think it's going to be a problem. they will ferment out the simple priming sugar easily but I don't think they will touch the malt sugars. I could be wrong though.
Quote from: morticaixavier on November 26, 2012, 10:53:08 amI think that is what he meant. As far as I know, wine yeasts are not good at fermenting the complex sugars in barley wort. so I don't think it's going to be a problem. they will ferment out the simple priming sugar easily but I don't think they will touch the malt sugars. I could be wrong though.Only K1V-1116 (AFAIK) will touch complex malt sugars (like maltotriose). I use wine yeasts for my sour beers for this reason.
So assume you use a large dose of beer yeast at bottling, that is significantly more attenuative than the yeast that fermented your beer "dry". Wouldn't you risk overcarbonating?