Denny's Evil Concoctions

Recipes 

Just wondering if anyone knows how using the above yeast would effect the flavor of a batch of beer. I've seen this yeast recomended for high OG beers due to it's high alchohol tolerance, but I've seen no info on it's effect on flavor.

I'm really limted on yeast selection here since the homebrew supply shops are all ubrews and don't have much in the way of choice for yeast etc. Can't even find any laqer yeasts (so far anyway) around here. Might have to mail order or pick some up next time I'm in Vancouver.

I used some coopers ale yeast then added the lalvin EC1118 Champagne yeast on day 2.
OG was 1.091
Day 6 SG was 1.015

Thanks,
Denny
Kelowna, BC.

david_42

Recipes 

All champagne yeast are neutral. Since they are developed for fermenting white wines, it has to be. I've used various brands (including Lavin) and if there is any difference in flavors, it's way below my detection level. Sounds like it did a good job, 1.015 for a FG in a heavy ale is very fine.

dudasaj

Recipes 

I had a buddy do a barley wine with standard yeast(don't know the strain). Then he bulk aged it for like 3 months until everything settled out. Then he pitched a healthy starter of EC-1118 to finish it out. It finished around 15%. After a year in the bottle it is still hot.

__________________
In theory, theory and practice are the same thing, but not in practice

giligson

Recipes 

1118 will eat up any and every last molecule of glucose until it dies of intoxication at 18%. As said before it is a very clean yeast and selected for its good sedimentation.

Have a look here:
EC-1118

Cugel

Recipes 

One of my favorite brewing exploits was from about 2000 when I made a ~10% RIS using champagne yeast only, and backsweetened with lactose. 6 months in the bottle and it was heaven - I still dream about it. Alas, I lost the recipe in the intervening period.

__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

drummerguysteve

Recipes 

I know this thread is a bit old, but I have found a very great thing about EC1118, that doesn't seem to be mentioned yet... SMaSH! If you really want to taste the malts and hops on their own, use this, or another neutral champagne yeast.

ericd

Recipes 

Are you guys not having problems fermenting longer chain sugars with it? Also odd how this thread has 2500 views and less than 10 replies.

Karlberg

Recipes 

I am planning to do a batch of EdWort´s Apfelwein but I have a hard time to find the Montrachet yeast, what do you think about using the EC1118 instead?

drummerguysteve

Recipes 

I used it on my second batch, and it seemed just fine for me. Apfelwein is so dry, that I think any dry champagne/white wine yeast will work well.

Karlberg

Recipes 

Perfect! I will make a batch of Apfelwine the coming weekend so I have to order the yeast today.
Thanks for your reply!