Attention: Check out the new BKB Home Brewing Blog
Pages: 1
Bottling strain??
I have a crazy brew that has been in progress since last month. It was originally done with Dupont yeast then added Brett Brux, cherries were added and all kinds of other ####. I plan to bottle next month and was wondering what a good strain to bottle with would be. I am very happy with the current flavor and do not want to impart any other yeast flavors into the mix. I was considering Chapagne yeast to impart a nice effervescent carbonation, but fear of bottle bombs comes to mind.
Any suggestions?
Regards!!
Hello santiago,
With the brett. Having most of year to work on it there shouldn't be any fermentable left for the champagne yeast, except for the priming sugar (which I assume you're adding). So I wouldn't worry about bottle bombs, unless of course the abv is so high it killed the brett and other yeasts before they finished. I would go with California yeast like WL001 or US-56 that way there would hopefully be less worry (god forbid) about the alcohol tolerance issue. Just my two cents, as always though your mileage may vary. Let us know how it turns out.
santiago,
The yeast doesn't really effect the type of carbonation aside from alcohol tolerance, attenuation, ect. Champagne is highly carbonated witch is why it has that "zesty" kind of carbonation. You should be able to get the exact same carbonation levels with an ale yeast if you use more than normal amount of priming sugar. The problem with champagne yeast is it will eat all the priming sugar and then start on whatever might be left behind from your other yeasts. So if you add the normal amount of priming sugar with champagne yeast you could get the effervescent (sic?) level of carbonation you seek but only if there is still residual sugar. On the other hand if you use a higher than normal amount of priming sugar either yeast could provide you with that champagne type carbonation.
Good Luck!!!
on one hand, if you have something too effervescent, it will come shooting out of the bottle as soon as you open it. so much will be released as foam, that you will be left with very little liquid to drink. often less than half of the bottle's volume.
i am totally confused as to why you would be adding more yeast before bottling. could you please explain the purpose of this?
He's adding yeat to naturally carbonate in the bottle, no other choice since the batch has been going a couple months, all the yeast from fermentation is likely settled/dead by now. I'd use a champagne yeast just use the normal priming sugar rates and you shouldn't get any bombs.
I agree cmanley, you should be fine with the champagne yeast. I doubt you will get enough carbonation, unless you really go overboard on the priming sugar, to cause an bombs.
Not a suggestion, just a question - shouldn't the brett be given more time, something closer to the 6 month range?
DT
Pages: 1