Author Topic: Wine yeast recommendations for beer  (Read 783 times)

Offline majorvices

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Wine yeast recommendations for beer
« on: October 18, 2014, 01:34:40 PM »
Rather than do a bunch of experimentation I figured I'd see what you guys have used.

Plan is to make a "grand cru" type beer, ~1.100 OG mostly pils blend with vienna base and some sugar possibly stared with wine yeast then finished in red wine bbls with brett b.

S. cerevisiae

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Re: Wine yeast recommendations for beer
« Reply #1 on: October 18, 2014, 02:08:31 PM »
The strain that comes to mind is K1V-1116. Most wine strains do not ferment maltotriose, but K1V-1116 readily metabolizes the trisaccharide.   I used it in 1.135 mead that went to 17.5% ABV, so the strain definitely can handle high osmotic pressures and high levels of ethanol.

Offline majorvices

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Re: Wine yeast recommendations for beer
« Reply #2 on: October 18, 2014, 02:12:40 PM »
The strain that comes to mind is K1V-1116. Most wine strains do not ferment maltotriose, but K1V-1116 readily metabolizes the trisaccharide.   I used it in 1.135 mead that went to 17.5% ABV, so the strain definitely can handle high osmotic pressures and high levels of ethanol.

Thanks. Part of the reason I wanted to use a wine yeast it to leave plenty of fermentables available for the brett fermentation.

S. cerevisiae

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Re: Wine yeast recommendations for beer
« Reply #3 on: October 20, 2014, 06:19:48 PM »
I would shoot a message to Lallemand telling them want you want to achieve.

Offline kramerog

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Re: Wine yeast recommendations for beer
« Reply #4 on: January 08, 2015, 02:57:13 AM »
Did you make the beer with wine yeast?  How did it go?