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Old 10-29-2009, 11:40 PM   #1
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Will Champagne yeast carbonate your wort in the carboy?
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Old 10-29-2009, 11:43 PM   #2
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Uh... There's a whole lot of wrong with that question. So I say no. Yeast eat sugars. Period. Carbonation happens when their farts can't vent.
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Old 10-29-2009, 11:45 PM   #3
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I guess I don't completely understand your question. Any yeast can lightly carbonate your beer in the carboy as it's fermenting. To get full carbonation though, you would have to seal in the pressure - which is not recommended for doing with a carboy.
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Old 10-29-2009, 11:55 PM   #4
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I'm currently running a test in a beaker to see what happens and it is very carbonated. Basically I just made a nice yeast starter, sugar+water+yeast and put an air lock on it to see how it would go. Two weeks pass and the mixture is what I would call "hyper" carbonated to the state of shaken up 7 up when you swirl it. Is this what Champagne yeast does for those of you in the know with Champagne yeast?
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Old 10-30-2009, 12:30 AM   #5
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Quote:
Originally Posted by Nickeldeposit View Post
I'm currently running a test in a beaker to see what happens and it is very carbonated. Basically I just made a nice yeast starter, sugar+water+yeast and put an air lock on it to see how it would go. Two weeks pass and the mixture is what I would call "hyper" carbonated to the state of shaken up 7 up when you swirl it. Is this what Champagne yeast does for those of you in the know with Champagne yeast?
No. Champagne yeast is just like ale yeast, wine yeast, etc. It ferments.

The carbonation comes from having a closed vessel where co2 is unable to escape. It doesn't matter what yeast caused the fermentation.
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Old 10-30-2009, 01:37 PM   #6
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Quote:
Originally Posted by YooperBrew View Post
No. Champagne yeast is just like ale yeast, wine yeast, etc. It ferments.
Would using wine yeast in a beer wort give a higher abv than a regular ale yeast?

 
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Old 10-30-2009, 02:27 PM   #7
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Ok so beings I have an airlock on so co2 can escape why is it carbonated, any thoughts? Could the yeast have worked at such an intense pace that it carbonated?
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Old 10-30-2009, 02:30 PM   #8
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Quote:
Originally Posted by lunchbox View Post
Would using wine yeast in a beer wort give a higher abv than a regular ale yeast?
Quite possibly- depending on what the ingredients are. Unfermentable dextrins still won't be fermented, but the wine yeast strains generally have a higher ABV tolerance.

Quote:
Originally Posted by Nickeldeposit View Post
Ok so beings I have an airlock on so co2 can escape why is it carbonated, any thoughts? Could the yeast have worked at such an intense pace that it carbonated?
Because sometimes the co2 pressure inside the fermenter isn't enough to bubble out of the airlock fully, especially if it's cooler. A cool liquid "holds" onto the co2 better than a warmer liquid. That's why there are carbonation tables that take temperature into account. That's also why wine kits need degassing before bottling- it's not really carbonated in a true sense, but it can be a bit "bubbly" and gassy.
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Old 10-30-2009, 02:42 PM   #9
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When I mix/ swirl it up it goes crazy with bubbles
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Old 10-30-2009, 02:46 PM   #10
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I heard an interesting podcast on the Brewing Network with Shea Comfort on wine yeasts and brewing. He claims that champagne yeast will NOT ferment maltose, they lack certain enzymes to cleave the molecule. I'd love to try that one day.
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