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Old 01-03-2010, 04:04 AM   #1
wendelgee2
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Dec 2008
New York, NY
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Well...brewday came, and I thought I had a pack of dry yeast in the fridge. Well, I did, but it was montrachet wine yeast. Ooops. LHBS was closed, so rolled the dice and pitched the wine yeast in a 1.070 stout.

Any guesses as to how this thing is going to come out??



 
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Old 01-03-2010, 05:02 AM   #2
LordHedgie
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Jul 2009
Washington
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Dry? I dunno, but my guess is if any beer makes it without too much adverse effect, it would be a stout.



 
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Old 01-03-2010, 05:08 AM   #3
khiddy
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Apr 2009
Portland, OR
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My very first brew was a similar "experiment". It came out cidery, but I think that was also a direct result of not knowing how much adjuncts were appropriate in ratio to the Malt Extract.

Moral of the story is, you'll get beer. Don't worry!
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Old 01-03-2010, 05:58 AM   #4
wendelgee2
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Dec 2008
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Quote:
Originally Posted by khiddy View Post
Moral of the story is, you'll get beer. Don't worry!
Beer would be good.

I'm heartened by some of the comments in "Brew Like a Monk" where they talk about recognizing some of the Belgian phenolic flavors when they drink wine (and vice versa)...I assume that's from wine yeast character.

Anyway, I'm fermenting toward the bottom of the temp range to keep the yeast profile subdued.

 
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Old 01-03-2010, 06:11 AM   #5
xhcadamx
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Aug 2009
Seacoast, Maine
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If you go to Russian River's website you will notice that they bottle condition Damnation with wine yeast....

 
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Old 01-03-2010, 05:02 PM   #6
LordHedgie
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Jul 2009
Washington
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Many high-alcohol brews get a second round of champagne yeast to boost ABV... The difference here is you're not pitching a stout yeast in the beginning, so you'll lose the flavors your yeast would normally have provided. I still figure it will come out fine. Maybe a little unusual, but I'd be surprised if it were bad.

 
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Old 02-06-2010, 08:02 PM   #7
wendelgee2
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Dec 2008
New York, NY
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Just bottled this little experiment...and it's FUNKY.

There's a phenolic Belgiany nip to it, and a really flat tasting rubbery (possibly sulphurous?) taste to it. I am not sure this worked out well at all.

I had a similar reaction to Montrachet yeast flavors when I used it to make apfelwein...though I chalked up that horrific flavor to autolysis, since I left it in the primary for 6 weeks...apparently it's not autolysis, it's just montrachet.

For the record, I fermented this at 64 for two weeks, bumped it up to 70 for another week, then dropped it to 40 for a week, since it was done and I wasn't around to bottle.

I'm hoping this rubbery flavor will chill out after a while??? blech.

Anyone else noticed this flavor with Montrachet? Any more precise descriptions, or an actual explanation of what's producing this flavor would be really helpful.

 
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Old 02-07-2010, 02:51 AM   #8
LordHedgie
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Jul 2009
Washington
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I've used Montrachet with apfelwein without getting the flavors you describe. A good step would be to get a second opinion, since it's possible that either (1) something else is causing the flavors, or (2) you're particularly sensitive to something produced by this yeast.

 
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Old 02-07-2010, 01:20 PM   #9
wyzazz
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Aug 2009
Atwater, OH
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Montrachet needs time to clean up after itself, not the typical 3 weeks like an ale yeast, more like a couple of months. Give it time, at least 6 moz before you judge it.
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Old 02-07-2010, 03:13 PM   #10
brewmonk
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Apr 2009
Sharon,MA
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yeah, my understanding of a true barley wine, is that it takes a long time to mature.
the story I heard is that Sami-Claus is made every Dec 15. and is ready for sale the following Christmas. (I think that they use a bordeaux yeast).


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