Author Topic: Extra yeast at bottling  (Read 5796 times)

Offline a10t2

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Re: Extra yeast at bottling
« Reply #15 on: November 26, 2012, 10:32:19 AM »
If you're buying it for this purpose, I'd use something more flocculant than US-05, personally. Maybe S-04 or the aforementioned T-58.
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Offline hubie

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Re: Extra yeast at bottling
« Reply #16 on: November 26, 2012, 10:40:57 AM »
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?

Offline Joe Sr.

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Re: Extra yeast at bottling
« Reply #17 on: November 26, 2012, 10:50:13 AM »
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?

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.
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Online morticaixavier

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Re: Extra yeast at bottling
« Reply #18 on: November 26, 2012, 10:53:08 AM »
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?

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.
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Offline nateo

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Re: Extra yeast at bottling
« Reply #19 on: November 27, 2012, 08:16:16 PM »
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.

Only K1V-1116 (AFAIK) will touch complex malt sugars (like maltotriose). I use wine yeasts for my sour beers for this reason.
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Online morticaixavier

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Re: Extra yeast at bottling
« Reply #20 on: November 27, 2012, 08:59:32 PM »
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.

Only K1V-1116 (AFAIK) will touch complex malt sugars (like maltotriose). I use wine yeasts for my sour beers for this reason.

cool, I will keep that in mind. I am perennially planning a sour beer.
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Offline brewsumore

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Re: Extra yeast at bottling
« Reply #21 on: November 27, 2012, 09:50:26 PM »
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?

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Re: Extra yeast at bottling
« Reply #22 on: November 27, 2012, 09:57:37 PM »
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?

I would imagine that could be a problem with a really sweet beer like wee heavy but I bet it's hardly noticeable most of the time.
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Offline brewsumore

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Re: Extra yeast at bottling
« Reply #23 on: November 27, 2012, 10:19:53 PM »
Yeah, last weekend I bottled a barleywine that had only attenuated to 69% which was at the low end of the range for that yeast (WLP 1318), and decided to use top-cropped yeast from the same batch rather than say US-05, just in case.