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Old 02-18-2012, 07:54 PM   #1
brewPly
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Feb 2012
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Hi All -
I was given a lot (several hundred) packets of Red Star Champagne yeast (high Alochol tolerance, wide temp range) and was interested to see if anyone has ever used this or similar (wine) yeast for brewing beer (Pilsner)?

I've used this yeast before (but not for beer) and like it since it's a really fast starter, low clumping, etc. and has very wide temp tolerance (60 -80F).

What's the down side?

 
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Old 02-18-2012, 09:29 PM   #2
Paulielow
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Oct 2011
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That's a good question why don't you post me some and i'll do some test batches and let you know.

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Old 02-18-2012, 10:34 PM   #3
Dkmount721
 
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very dry beer.
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Old 02-18-2012, 10:52 PM   #4
gstrawn
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Not sire whether it would be able to ferment the complex sugars present in beer that are not prevalent in wine. A pilsner might work though

 
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Old 02-18-2012, 11:00 PM   #5
kcpup
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Quote:
Originally Posted by Dkmount721
very dry beer.
+1 Extremely dry beer.

If that doesn't interest you, instead of using for beer you could read up in soda sub-forum and use it for soda making.

 
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Old 02-18-2012, 11:55 PM   #6
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I've never used it as the primary strain but I've used it as a secondary strain on beers over 12%. It's also works great for bottle conditioning high abv beers or beer that has had an unusually long secondary
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Old 02-19-2012, 02:38 AM   #7
Calder
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Quote:
Originally Posted by Dkmount721 View Post
very dry beer.
Quote:
Originally Posted by kcpup View Post
+1 Extremely dry beer.
Do you have experience? It is my understanding that wine yeast cannot convert complex sugars in beers, so would probably result in a sweeter beer than if you use a standard ale yeast.

I have no experience, but would like to find some information from someone who has real experience of using a wine yeast in beer.

 
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Old 02-19-2012, 04:31 AM   #8
frozt
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+1, see thread

Think it's time to make some cider!
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Old 02-19-2012, 05:10 AM   #9
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Quote:
Originally Posted by frozt View Post
+1, see thread

Think it's time to make some cider!

This is what I have heard. Champagne yeast is know for its alcohol tolerance, not its attenuation properties. I guess if you tried to mash at a high temp in order to leave some body in the beer it could work. Champagne yeast isn't known for its ester profile either, so it would be pretty neutral yeast too. Maybe as an American IPA yeast?
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Old 02-19-2012, 06:02 AM   #10
drkaeppel
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I believe Infinium (Sam Adams/Weihenstephan collaboration) is fermented using champagne yeast.

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