Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Adding Pasteur Champagne yeast to Hefeweizen wheat beer.

Reply
 
LinkBack Thread Tools
Old 11-08-2010, 05:43 PM   #1
ganu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Land of Cotton
Posts: 56
Default Adding Pasteur Champagne yeast to Hefeweizen wheat beer.

Dumb question, I know, but I'm gonna ask it anyway.

First though, I brewed my 3rd batch of beer Friday night and, without making a starter, pitched my liquid yeast when the wort MAY have been too hot. Now, almost 3 days later, I see no signs of fermentation. I didn't take my first reading until 12 hours after pitching, and THAT reading is identical to today's reading. (1.030 and they were taken 48 hours apart.)

I cannot get more of the same liquid yeast until tomorrow evening, and by that time the wort will be 4 days old.

Then there's the possibly that I still have to wait 24-72 hrs after pitching for this second non-started liquid yeast to start rocking on.

Here's my question: Can I use an extra packet of Red Star Pasteur Champagne I had stowed in the fridge? As in use it NOW. I expect the answer to be "no", but I had to ask.

Thanks in advance.

G

__________________
ganu is offline
 
Reply With Quote Quick reply to this message
Old 11-08-2010, 06:07 PM   #2
godofcheese
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bryan, TX
Posts: 182
Liked 3 Times on 3 Posts

Default

If you pitch the champagne yeast, it will not be a hefeweizen. It will be something different. Hefeweizens are all about the yeast if you ask me.

Now, you can throw that in there, and I suspect that you will have a fermentation going in a few hours. With a gravity that low, you didn't need a starter at all. What you will end up with though, will be a wheat beer with a gravity that is LOW. Champagne yeast will eat all the sugars leaving behind almost nothing. You also will not get any of the typical hefeweisen flavors.

__________________
godofcheese is offline
 
Reply With Quote Quick reply to this message
Old 11-08-2010, 06:23 PM   #3
ganu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Land of Cotton
Posts: 56
Default

Sounds like that ain't what I want. I DO want that hefe taste.

I guess I'm just looking at waiting till tomorrow evening then, pitching again, and letting things move along.

My biggest concern is letting my wort sit for this long. Off flavors? Bacteria? And I know that I DON'T know the rest of the risks.

If I didn't have a 8 y/o getting off the school bus here in a little while, I'd pour myself a HB and relax.

__________________
ganu is offline
 
Reply With Quote Quick reply to this message
Old 11-08-2010, 06:46 PM   #4
godofcheese
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bryan, TX
Posts: 182
Liked 3 Times on 3 Posts

Default

Eh, if you sterilized everything like you should it won't be a big deal. If you got a bit of something in there, might turn into something awesome. Who knows? Add the hefe yeast when you can, and see what happens.

__________________
godofcheese is offline
 
Reply With Quote Quick reply to this message
Old 11-08-2010, 07:13 PM   #5
HalfPint
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Houston
Posts: 1,823
Liked 13 Times on 12 Posts
Likes Given: 2

Default

+1 to getting more hefe yeast and re-pitching that. I brewed Yuri's Thunderstruck pumpkin ale and pitched a bad sachet of Nottingham. My wort sat in the primary for 4 days before I re-pitched with US-05.

__________________
HalfPint is offline
 
Reply With Quote Quick reply to this message
Old 11-08-2010, 07:16 PM   #6
wyzazz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,263
Liked 39 Times on 39 Posts
Likes Given: 48

Default

FWIW, Champagne & Wine yeast won't eat too much Maltose, just the Sucrose that's in the wort, get some more of the hefe yeast if you don't drop in gravity.

__________________
Quote:
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
wyzazz 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
Pasteur Champagne Yeast Vanawaggin Fermentation & Yeast 3 09-12-2010 05:51 PM
Yeast for Wheat Beer permo Fermentation & Yeast 5 06-08-2010 07:19 PM
Champagne Yeast Or No wbuffness Fermentation & Yeast 1 01-19-2010 08:11 PM
Can you use Champagne Yeast for Making Beer? HHH23 Fermentation & Yeast 20 01-17-2010 03:35 AM
Non-Weizen beer with Hefeweizen yeast? bknifefight Fermentation & Yeast 10 01-09-2010 05:55 AM