[a10t2]

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.

[hubie]

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?

[Joe Sr.]

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.

[morticaixavier]

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.

[nateo]

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.

[morticaixavier]

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.

[brewsumore]

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?

[morticaixavier]

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.

[brewsumore]

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.