Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Yeast Question
Reply
 
Thread Tools
Old 01-28-2011, 08:10 PM   #1
sigmonjp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: omaha, nebraska
Posts: 12
Default Yeast Question

I'm wanting to brew a wild(or lambic? no sure on the difference exactly) beer using Roeselare Ale blend yeast(Wyeast 3763). I guess my question is if the alcohol tolerance is 11% then will that increase the alcohol content with an average OG?


sigmonjp is offline
 
Reply With Quote
Old 01-28-2011, 08:16 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,165
Liked 220 Times on 146 Posts
Likes Given: 139

Default

I'm not sure exactly what you are trying to get at. Roeselare blend is more attenuative than a standard Saccharomyces, so given the same OG it will produce a beer with a lower FG and more alcohol. It can be hard to make a really strong sour beer, is that what you are trying to do?

Lambic is just a particular type of sour/wild beer that is pale, moderate gravity, and usually just contains pils malt and unmalted wheat. Traditionally it is spontaneously fermented and left in the primary fermenter for up to a few years.


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 01-28-2011, 08:22 PM   #3
Skyforger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ada, MI
Posts: 569
Liked 9 Times on 9 Posts
Likes Given: 2

Default

I'm not quite sure what you're asking. Yeast can only produce alcohol so long as it has materials to do so - specifically, sugar. They will stop producing alcohol when they run out of sugar, or if the alcohol level gets so high it becomes poisonous to them. The alcohol tolerance tells you roughly when that happens.

Unless you make a beer with a pretty high OG, you won't get to 11%. It would take lowering the gravity by about 1.082 to get there. So for beer, if you get great attenuation, you would need a OG of somewhere around 1.090 at least for alcohol tolerance to start coming into play.

Wild beers can attenuate more than monoculture strains - that is, they can reach a lower FG (though it can take quite a while to get all the way down). So I suppose you might get a slightly higher ABV if you use the Roeselare blend than if you use a monoculture.
Skyforger is offline
 
Reply With Quote
Old 01-28-2011, 09:16 PM   #4
sigmonjp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: omaha, nebraska
Posts: 12
Default

Thanks for the help. I suppose what I was more confused about was what the alcohol tolerance represented. So if I understand correctly, I don't need to worry about the alcohol tolerance since I am planning on having a high but not extremely high (around 1.070).
sigmonjp is offline
 
Reply With Quote
Old 01-28-2011, 10:12 PM   #5
Skyforger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ada, MI
Posts: 569
Liked 9 Times on 9 Posts
Likes Given: 2

Default

Yeah, alcohol tolerance is just the point at which alcohol becomes toxic to the yeast. It's the approximate maximum amount of alcohol you can get from the strain. You only need to worry about it if you're making something very strong.


Skyforger is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Capturing Wild Yeast Question dRaPP Lambic & Wild Brewing 19 02-26-2011 03:36 AM
rookie wild yeast question mclane2003 Lambic & Wild Brewing 15 05-05-2010 05:14 AM
Yeast Bank- Wild Yeast/bacteria Jsta Porter Lambic & Wild Brewing 7 04-21-2009 01:20 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS