HOMEBREW Digest #5679 Thu 29 April 2010


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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 I still do a starter even with White labs and besides, these vials were a few months out of date.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 Return to table of contents
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