Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Champagne yeast

Reply
 
LinkBack Thread Tools
Old 11-27-2005, 12:49 AM   #1
rewster451
Feedback Score: 0 reviews
 
rewster451's Avatar
Recipes 
 
Join Date: Oct 2005
Location: columbia, MO
Posts: 497
Default Champagne yeast

Does anyone know anything about using champagne yeast for a second fermentation? Is it neutral? Are all champagne yeasts the same, or are some better for beers? Will it increase my alcohol content? Should I re-rack it again, or just let it sit in the secondary for a while and then bottle?

__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA
rewster451 is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2005, 01:15 AM   #2
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 10 Times on 10 Posts

Default

I believe david_42 is the resident expert of all things champagne yeastie. I would only note that secondary "fermentation" is somewhat of a misnomer as 99% of the fermentation has occured in the primary and time in the secondary is for flavor development/merging and clarification more than any actual fermentation.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2005, 02:12 AM   #3
rewster451
Feedback Score: 0 reviews
 
rewster451's Avatar
Recipes 
 
Join Date: Oct 2005
Location: columbia, MO
Posts: 497
Default Paging David_42

I thought champagne yeast could ferment some types of sugar that ale yeast can't.

__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA
rewster451 is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2005, 02:35 AM   #4
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 82 Times on 72 Posts
Likes Given: 1

Default

Read this: http://byo.com/mrwizard/763.html

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2005, 02:36 AM   #5
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 36 Times on 26 Posts
Likes Given: 5

Default

Quote:
Originally Posted by rewster451
I thought champagne yeast could ferment some types of sugar that ale yeast can't.
That isn't entirely true. Champagne yeast is more tolerant of the alcohol that the beer yeast already produced, so the champagne yeast will stick around and survive longer than the beer yeast that got killed by the high alc. %.

Gravity numbers would help us in this case. A good long secondary fermentation (and a swirl of the old fermenter once in a while) will help attenuate it further.
You really don't need champagne yeast unless your alc. content is high. A normal beer (I'd say 1.070 or less) is probably not going to need champagne yeast.

Secondary should do the trick unless it is a stuck ferment, but you'd want to re-pitch beer yeast first, if that was the case..
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2005, 11:56 PM   #6
rewster451
Feedback Score: 0 reviews
 
rewster451's Avatar
Recipes 
 
Join Date: Oct 2005
Location: columbia, MO
Posts: 497
Default

Thanks for the link HB. I still haven't decided if my imperial stout will benefit from champagne yeast added in the secondary, (O.G. 1.087) but this information will help.

__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA
rewster451 is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2005, 12:59 AM   #7
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

OK, I've found champagne yeasts to be very good in finishing high ABV ales. They will ferment some of the sugars that your primary yeast didn't, but their main pluses are high alcohol tolerance and the really fine, nitro-like, head they provide. They can handle 14% plus, so anything available for fermentation will ferment. Although there are differences between the various types, when used to dry out an imperial, it doesn't matter.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2005, 02:09 AM   #8
rewster451
Feedback Score: 0 reviews
 
rewster451's Avatar
Recipes 
 
Join Date: Oct 2005
Location: columbia, MO
Posts: 497
Default

Should I pull it off the secondary after the second fermentation and let it re-settle, or just keep it in the same carboy until I bottle?

__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA
rewster451 is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2005, 01:49 PM   #9
Beermaker
The NAVY WALRUS
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Beermaker's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Beautiful Beaumont, TX, TEXAS!!!!!!
Posts: 872
Liked 2 Times on 2 Posts

Default

We have a member here who made an all-grain with champagne yeast. Came out to 21%. He calls it the cause of death, and the label is a guy in the mourge, on a slab, with a toe tag that reads C.O.D. 21% ABV. How cool is that? He had an english magazine pick up the article and publish it. As soon as it is published, I will ask to add it here....Man is it a good beer. The alc doesnt hit you till it hits bottom. Then a warm pleasant feeling. Pretty malty too. I like it. In moderation.

__________________

Why yes, yes I am a metrosexual!

On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA
Primary: XINGU Clone, Rye P.A.
2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter
Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel
Next up: Una Mas Cerveza, Pecan Pie

Beermaker is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2005, 04:37 PM   #10
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 82 Times on 72 Posts
Likes Given: 1

Default

Let's get the recipe...

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Elderflower 'Champagne' - Add champagne yeast or not? onelegout Wine Making Forum 0 06-12-2009 10:02 AM
Champagne Yeast And Hefeweizen ale yeast non beer uses jg12333 Recipes/Ingredients 7 03-29-2009 11:32 PM
Ale AND Champagne yeast Nerro Cider Forum 12 01-24-2009 01:07 AM
Champagne Yeast timmlimestone Recipes/Ingredients 6 04-03-2008 12:58 AM
champagne yeast VermontFreedom Mead Forum 2 04-07-2006 05:11 AM