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Old 12-02-2010, 05:13 AM   #1
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Default Dry Yeast to help carbonate a high alc content Belgian

I keg the majority of my beers and force carbonate but want to bottle a few beers from a high alc content Belgian (~11.5%). I was going to add a few grains of dry yeast to each bottle to ensure the bottles carbonated after transferring out of secondary. Any suggestions on a good strain to choose from? The primary strain was WLP500.

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Old 12-02-2010, 01:00 PM   #2
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I think some brewers use a lager strain. But, I think us-05 would work well. Basically you want something neutral that won't make a big mess in the bottles. The lager yeast can be dusty and leave less sediment. US-05 works similar.

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Old 12-02-2010, 01:04 PM   #3
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At 11.5%, you are going to have a rough time getting carbonation. I'd suggest top-cropping an actively fermenting beer and using the kraeusen to do the bottle conditioning (or you could simply make a starter, shake it up and dose with a pipette). If you don't want to mess with this tedious process, I'd go with champagne yeast.

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Old 12-02-2010, 06:21 PM   #4
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At the winery where I work, we use a bayanus yeast for tough fermentation and restart stuck. It is very high EtOH tolerant called Uvaferm 43 or U-43. I'm new to beer making, so don't know very much about beer yeasts, but for the little caronation that may be required of fermentable sugars, I was wondering if that may work.

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Old 12-02-2010, 07:39 PM   #5
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FWIW, I have used Safbrew T-58 on a 9.5% Tripel. I was carbed in a week. I've emailed Wyeast on this issue and they recommended pitching a propagator pack of 1056.

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Old 12-04-2010, 04:52 AM   #6
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Thanks for the replies. I think I'll try washing the yeast out of primary, build a starter, and then add fermenting starter to the bottles via pipet.

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Old 12-04-2010, 04:56 AM   #7
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^^^ That seems to be a sound plan. I'd add the yeast to the bottling bucket along with the sugar, though, instead of to each bottle individually.

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Old 12-04-2010, 05:19 AM   #8
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I bookmarked this PDF from Fermentis' site a while ago... In the conclusion on the last page, they say T-58 and S-33 are good for bottle conditioning. A chart on an earlier page suggests that for 11% ABV, T-58 would be the better choice.

And, like Guld said above... I'd add the yeast to the bottling bucket.

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Old 12-04-2010, 03:28 PM   #9
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Quote:
Originally Posted by Sun Devil View Post
Thanks for the replies. I think I'll try washing the yeast out of primary, build a starter, and then add fermenting starter to the bottles via pipet.
No, don't do that, it will be inconsistent. Rack out the beer into a container, make up a yeast starter with a small amount of water to re-hydrate it, and add it to the total batch. Then when you add to the bottles it will be consistent. But, if you don't know exactly how much unfermentable sugars are in the batch, then you risk either too little carbonataion or too much, resulting in many kabooms.
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Old 12-04-2010, 06:02 PM   #10
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The problem with using yeast from the primary is that they will be just as tired as the yeast in suspension. The reason for adding more yeast at bottling time is to get fresh yeast in there that haven't already fermented a big beer. It's better than nothing, but since dry yeast is pretty cheap it might be worth it to buy some t-58.

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