Look up the Sunday Session interview with Shea Comfort. There's a pile of info about why wine yeasts are potentially good and bad for beer fermentations. I just used a red wine yeast to start my first funk beer because wine yeasts leave a lot of residual sugars when fermenting wort. They are incapable of fermenting maltotriose.
MachineShop, you apparently have a rare talent for not even having to try.
BJCP competitions are won often by brewers using plastic buckets to ferment in.
The argument has been beaten to death on these forums and continuing it, especially by hijacking someone else's thread, is demonstrating just how talented you are.
Champagne yeast also typically ferments very dry, which I wouldn't want in most styles of beer.
Weird....my experience with Champagne yeast for is hard cider, which is also ferments dry, so that's what I was drawing on. Interesting that beer chemistry works differently when it comes to that yeast.
yeah, totally different sugar composition.
I'm using wine yeast as the primary fermentation yeast because it is reported to give some very big berry jam flavors and leaves a LOT to be desired in the attenuation department in beer. Once the primary ferment is complete I am racking it to secondary along with a slurry taken from a pail that my father and I use to ferment corn and barley for our chickens. The slurry smells buttery and full of pineapple and guava, so it should make for some interesting funk. Once the secondary fermentation is complete I'm going to rack it onto 5 lbs of blueberries I picked over the summer, or maybe some fresh fruit since it'll be 6 months out anyway.
Champagne yeast can't ferment maltotriose. So it actually will leave you with a very sweet beer. Listen to that interview with Shea Comfort, it was one of the most interesting things I've heard in a while.
Weird....my experience with Champagne yeast for is hard cider, which is also ferments dry, so that's what I was drawing on. Interesting that beer chemistry works differently when it comes to that yeast.
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