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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * January 9, 2004 * Bottle conditioning w/ different yeast? < Previous Next >

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John Shaw (208.24.179.29)
Posted on Friday, December 19, 2003 - 10:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Some of my favorite brews use a different yeast strain for bottle conditioning. I imagine that some do it because they filter their beer and need the extra yeast for conditioning - at least that's what Boulevard does here in KC. Is there any benefits from using a different strain for bottling. Would it change the flavor significantly. If so, any suggestions on the best way to do this? Just add yeast with priming sugar? Make a starter? Thanks.
 

Bill Pierce (24.141.63.119)
Posted on Friday, December 19, 2003 - 10:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Some high alcohol bottle conditioned beers are primed with champagne yeast. The main reason is to ensure good carbonation with a strain that is more alcohol tolerant than the primary strain. There is rather little flavor contribution; the yeast is happy to ferment only the easily digestible priming sugar rather than the much less fermentable dextrins in the beer.

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