Author Topic: Blond Ale using S05 - Secondary Champagne Yeast?  (Read 1643 times)

Offline oledge

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Blond Ale using S05 - Secondary Champagne Yeast?
« on: January 03, 2010, 02:52:04 PM »
I have a light blonde ale going that had an original gravity of 1.056 and it is now in the secondary at 1.018.  It has only been in the secondary for a couple of days.  I am considering splitting the secondary into two and adding Red Star Champagne yeast.  My thoughts are that it will make a dry, crisp tasting beer with slightly higher alcohol content.  Anyone every try Champagne yeast in a low alcohol beer?  Any thoughts on how this might come out?
Currently on Tap:  Yellow Jacket Ale
Secondary:  Blonde Ambition
Primary:  Un-named Brown Ale, A Tasty Gingerman

Offline bo_gator

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Re: Blond Ale using S05 - Secondary Champagne Yeast?
« Reply #1 on: January 03, 2010, 04:26:25 PM »
From all I have heard/read champagne yeast in beer is a bad idea flavor wise
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Offline denny

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Re: Blond Ale using S05 - Secondary Champagne Yeast?
« Reply #2 on: January 04, 2010, 09:28:49 AM »
From all I have heard/read champagne yeast in beer is a bad idea flavor wise

That's been my experience.
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Offline babalu87

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Re: Blond Ale using S05 - Secondary Champagne Yeast?
« Reply #3 on: January 04, 2010, 09:49:21 AM »
How long was the beer in primary?

Unless you used an un-healthy yeast then the beer is probably done

All-grain or extract?

Fast ferment test is worth doing, this will tell you what your FG will be
Jeff

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Offline oledge

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Re: Blond Ale using S05 - Secondary Champagne Yeast?
« Reply #4 on: January 05, 2010, 08:06:42 PM »
Thanks for the input.  It was an all grain mash and it is now 8 days in (4 in primary).  I haven't taken a final yet, but there is no action what so ever.  I think I will just continue to let it clear a few days and keg it like it is.  It was just a whim that I had because we had some left over yeast from making root beer.
Currently on Tap:  Yellow Jacket Ale
Secondary:  Blonde Ambition
Primary:  Un-named Brown Ale, A Tasty Gingerman

Offline majorvices

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Re: Blond Ale using S05 - Secondary Champagne Yeast?
« Reply #5 on: January 06, 2010, 07:25:06 AM »
My thoughts are that it will make a dry, crisp tasting beer with slightly higher alcohol content.  Anyone every try Champagne yeast in a low alcohol beer?  Any thoughts on how this might come out?

The idea that champagne yeast is higher attenuative than something like US-05 is a total misnomer. If anything, wine yeast is less adept at fermenting a maltose wort than a good ale yeast. Champagne yeast is good at tolerating higher alc. percentages, but it is not a super yeast. It won't eat more sugars than US-05 and can't chew on unfermentable dextrines any more than US-05 - maybe less.

It took me a long time to understand this - I tried to dry many a beer out with Champagne yeast with ZERO effects, several times.

Re: You unusually high FG for a blonde. Did you transfer the beer before it was finished fermenting? Or had it stalled when you transferred? Did you use a lot of crystal malt? Was this an extract brew? If you transferred early adding more yeast may help drive a few more points - I'd recommend pitching an active starter.
« Last Edit: January 06, 2010, 07:27:24 AM by majorvices »
Keith Y.
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Offline majorvices

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Re: Blond Ale using S05 - Secondary Champagne Yeast?
« Reply #6 on: January 06, 2010, 07:29:58 AM »
My thoughts are that it will make a dry, crisp tasting beer with slightly higher alcohol content.  Anyone every try Champagne yeast in a low alcohol beer?  Any thoughts on how this might come out?

The idea that champagne yeast is higher attenuative than something like US-05 is a total misnomer. If anything, wine yeast is less adept at fermenting a maltose wort than a good ale yeast. Champagne yeast is good at tolerating higher alc. percentages, but it is not a super yeast. It won't eat more sugars than US-05 and can't chew on unfermentable dextrines any more than US-05 - maybe less. Wine yeast has been bred to east Fructose and in the case of wine it is highly attenuative because the must is highly fermentable - ie: there really aren't any unfermentable sugars. Giving wine yeast a maltose wort is like giving your dog cat food. Yeah, it will eat it. But it wasn't really meant too.  ;)

It took me a long time to understand this - I tried to dry many a beer out with Champagne yeast with ZERO effects, several times.

Re: You unusually high FG for a blonde. Did you transfer the beer before it was finished fermenting? Or had it stalled when you transferred? Did you use a lot of crystal malt? Was this an extract brew? If you transferred early adding more yeast may help drive a few more points - I'd recommend pitching an active starter.
Keith Y.
Self appointed "All Grain" section pruner

Offline babalu87

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Re: Blond Ale using S05 - Secondary Champagne Yeast?
« Reply #7 on: January 06, 2010, 10:49:53 AM »
Thanks for the input.  It was an all grain mash and it is now 8 days in (4 in primary).  I haven't taken a final yet, but there is no action what so ever.  I think I will just continue to let it clear a few days and keg it like it is.  It was just a whim that I had because we had some left over yeast from making root beer.
[/quote

What temp are you fermenting at?
When was it brewed?
What was your mash temp?
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead