Dry Yeast to help carbonate a high alc content Belgian - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Dry Yeast to help carbonate a high alc content Belgian

Reply
 
Thread Tools
Old 12-02-2010, 06:13 AM   #1
Sun Devil
-
HBT_LIFETIMESUPPORTER.png
 
Sun Devil's Avatar
Recipes 
 
Feb 2008
Chandler, AZ
Posts: 45


I keg the majority of my beers and force carbonate but want to bottle a few beers from a high alc content Belgian (~11.5%). I was going to add a few grains of dry yeast to each bottle to ensure the bottles carbonated after transferring out of secondary. Any suggestions on a good strain to choose from? The primary strain was WLP500.

 
Reply With Quote
Old 12-02-2010, 02:00 PM   #2
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


I think some brewers use a lager strain. But, I think us-05 would work well. Basically you want something neutral that won't make a big mess in the bottles. The lager yeast can be dusty and leave less sediment. US-05 works similar.

 
Reply With Quote
Old 12-02-2010, 02:04 PM   #3
ArcaneXor
 
ArcaneXor's Avatar
Recipes 
 
Nov 2007
Posts: 4,572
Liked 118 Times on 105 Posts


At 11.5%, you are going to have a rough time getting carbonation. I'd suggest top-cropping an actively fermenting beer and using the kraeusen to do the bottle conditioning (or you could simply make a starter, shake it up and dose with a pipette). If you don't want to mess with this tedious process, I'd go with champagne yeast.

 
Reply With Quote
Old 12-02-2010, 07:21 PM   #4
Gibbs
Recipes 
 
Dec 2010
Fennville, MI
Posts: 11

At the winery where I work, we use a bayanus yeast for tough fermentation and restart stuck. It is very high EtOH tolerant called Uvaferm 43 or U-43. I'm new to beer making, so don't know very much about beer yeasts, but for the little caronation that may be required of fermentable sugars, I was wondering if that may work.

 
Reply With Quote
Old 12-02-2010, 08:39 PM   #5
smizak
Recipes 
 
Dec 2007
Buffalo, NY
Posts: 1,828
Liked 112 Times on 82 Posts


FWIW, I have used Safbrew T-58 on a 9.5% Tripel. I was carbed in a week. I've emailed Wyeast on this issue and they recommended pitching a propagator pack of 1056.
__________________
"This song goes out to me because I'm so f*ckin' cool!"~John Reis

 
Reply With Quote
Old 12-04-2010, 05:52 AM   #6
Sun Devil
-
HBT_LIFETIMESUPPORTER.png
 
Sun Devil's Avatar
Recipes 
 
Feb 2008
Chandler, AZ
Posts: 45

Thanks for the replies. I think I'll try washing the yeast out of primary, build a starter, and then add fermenting starter to the bottles via pipet.

 
Reply With Quote
Old 12-04-2010, 05:56 AM   #7
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,525
Liked 945 Times on 647 Posts


^^^ That seems to be a sound plan. I'd add the yeast to the bottling bucket along with the sugar, though, instead of to each bottle individually.
__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 12-04-2010, 06:19 AM   #8
nanop
Recipes 
 
Oct 2010
Boston, MA, Massachusetts
Posts: 88
Liked 1 Times on 1 Posts


I bookmarked this PDF from Fermentis' site a while ago... In the conclusion on the last page, they say T-58 and S-33 are good for bottle conditioning. A chart on an earlier page suggests that for 11% ABV, T-58 would be the better choice.

And, like Guld said above... I'd add the yeast to the bottling bucket.

 
Reply With Quote
Old 12-04-2010, 04:28 PM   #9
Gibbs
Recipes 
 
Dec 2010
Fennville, MI
Posts: 11

Quote:
Originally Posted by Sun Devil View Post
Thanks for the replies. I think I'll try washing the yeast out of primary, build a starter, and then add fermenting starter to the bottles via pipet.
No, don't do that, it will be inconsistent. Rack out the beer into a container, make up a yeast starter with a small amount of water to re-hydrate it, and add it to the total batch. Then when you add to the bottles it will be consistent. But, if you don't know exactly how much unfermentable sugars are in the batch, then you risk either too little carbonataion or too much, resulting in many kabooms.

 
Reply With Quote
Old 12-04-2010, 07:02 PM   #10
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


The problem with using yeast from the primary is that they will be just as tired as the yeast in suspension. The reason for adding more yeast at bottling time is to get fresh yeast in there that haven't already fermented a big beer. It's better than nothing, but since dry yeast is pretty cheap it might be worth it to buy some t-58.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How high is "high gravity" when reusing yeast Nateo Fermentation & Yeast 3 08-22-2010 03:44 AM
High OG. More Yeast Needed? hophead81 Fermentation & Yeast 2 08-16-2010 01:12 PM
Can i wash yeast from a starter of High Fluccuating yeast? GLoBaLReBeL Fermentation & Yeast 4 06-03-2010 12:00 AM
Washed yeast and high FG Blackhawkbrew Fermentation & Yeast 6 12-06-2009 10:14 PM
High temperature yeast? qvantamon Fermentation & Yeast 9 09-25-2009 07:41 PM


Forum Jump