I am drinking a tripel that I bottled one week ago. I carbed it with champagne yeast, lalvin 1118. Within one week, it is fully carbed. Not only that, the yeast dropped and formed a tight sediment at the bottom of the bottle without any time spent in the refrigerator. I just grabbed a bottle from the basement, tossed it in the fridge, and an hour later am enjoying a crystal clear super bubbly tripel in a tulip glass, not a bit of yeast in it.
Just thought I'd post this because before I tried this I read through some threads with mixed advice on whether or not this works. I think the best part is how fast this carbs.
Just thought I'd post this because before I tried this I read through some threads with mixed advice on whether or not this works. I think the best part is how fast this carbs.