joshimus
Member
I was just wondering about the techniques and risks invovled with filtering out as much of the original fermenting yeast before bottling and pitching a new yeast with a little sugar to possibly produce a different carbonation. I was thinking about carbonating with a Champagne yeast but was kind of worried about suspended yeast that might compete with the new yeast. Also, what kind of filters are good at picking out the original yeast?