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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Pitching yeast only - no priming sugar (Don Van Valkenburg)


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Date: Thu, 29 Apr 2010 11:22:36 -0700
From: Don Van Valkenburg <valkenburg at verizon.net>
Subject: Pitching yeast only - no priming sugar

Greetings all.  It has been a long time since I have visited HBD, but 
the good news is I am still brewing.
Anyhow, I have done what I think is an excellent Belgium .  I split a 10 
gal batch and use two different yeasts, White labs Abbey(WLP530), and 
the Bastogone(WLP510).   I still do a starter even with White labs and 
besides, these vials were a few months out of date.   But to get to the 
point, the Abbey didn't look as robust as the  Bastogone, so I split my 
starter between two 5 gal batches and got a very healthy ferment that 
started within 12 hours.  Then two days later I still had a flask of 
Abbey yeast and was ready to dump it, but before I did, I smelled and 
tasted.  I couldn't find any off oder or taste and thought what the 
heck, and pitched it into one of the carboys and got secondary and more 
intense activity on that batch. 
SG 1.060
FG; batch A+B yeast = 1.010
FG batch B yeast only= 1.012

Thus you can see the attenuation of Abbey + Bastogone was much better so 
now I am thinking of bottling some of the B batch (the one fermented 
with only Bastogone) .   Since it fermented out to only 1.012 I am 
thinking of simply pitching a more attenuative yeast such as WLP 540 
Abbey IV, with an attenuation of up to 85%, I am thinking it is all I 
need to create some carbonation and a bottle conditioned beer. 

My reasoning is that 3/4 cup of corn sugar yields about 1.0025 points, 
so there may already be sufficient sugars, given the right yeast.

Has anyone tried just pitching yeast, and no sugar ?

Don



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