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Old 12-13-2011, 03:49 AM   #1
Lodovico's Avatar
Oct 2009
Posts: 925
Liked 15 Times on 7 Posts

I have a 16 month old Flanders Red that was bottled with Lalvin champagne yeast. Would I be able to use the dregs from a couple of these bottles and add them to the secondary of another beer or will the champagne yeast make it undesirable?

I realize that it's also an old set of bugs, but the Flanders is great and very sour. I wanted to add the dregs from a couple bottles to a Dubbel that's sitting at 1.014.

What do you think?
Lodovico Brewing Co.

On Draft: Mild
On Draft: IPA
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Flanders Red
In Bottle: Oud Bruin
Fermentor: Biere De Garde
Fermentor: Belgian Amber Ale

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Old 12-13-2011, 12:28 PM   #2
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smokinghole's Avatar
Nov 2009
Lucid Dream Land
Posts: 2,917
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Champagne yeast can kill other yeasts. I don't know how it effects brett and bacteria though. Just make a starter and if it grows as you'd expect it to grow you're good. If you're close enough to me I could plate it for you and let you know for sure.
Going through life is hard.
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Old 12-13-2011, 02:44 PM   #3
Jul 2010
Meadville, PA
Posts: 181
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You should be fine, the K-factor only works within the same genus, so an S. cerevisiae "killer" yeast will not inhibit non-Saccharomyces yeast like Brettanomyces.
Primary: Lambic, Flanders Red,

Secondary: Orange Cinnamon Metheglin, Black Cherry Melomel.

Bottled:Imperial Chocolate Coconut Porter, Pinot Noir, Strong Dark Belgian, Hard Lemonade, Black Hops IPA. Dunkelwiezen, Old Rasputin Clone, 1554 black ale clone, BarleyWine

Keg, Rye IPA, Chocolate Coconut Porter, Apricot ale

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