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Old 02-19-2012, 06:22 AM   #11
Aug 2009
Posts: 267
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Originally Posted by frozt
+1, see thread

Think it's time to make some cider!
I do use champagne yeast for cider. It's great for that. If you haven't given that a try, do. Delicious.

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Old 11-18-2012, 02:16 AM   #12
Registered User
Aug 2012
ithic, nj
Posts: 81
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anyone try it yet? I was thinking of a 7g batch instead of a 6g for my next batch and putting the extra gallon in a seperate container to ferment with a champagne pack

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Old 11-18-2012, 05:47 AM   #13
Apr 2010
Glendale, CA
Posts: 754
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This can get pretty involved but I plan on trying it sometime.

It is a method of making beer a lot like champagne is made. Pretty interesting read.

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Old 12-01-2012, 11:24 PM   #14
Dec 2011
Posts: 37
Liked 1 Times on 1 Posts

First, I do not recommend champagne yeast in primary. It will produce a 'cidery' flavor profile. At small brew pub that I go to, they (improperly) use champagne yeast to make a Saison. I love a good Saison- theirs not so much. I never send craft brew back. That is I never have before that beer.

I use CY to make cider and skeeter pee. I also use it in secondary as it will dry out a beer and doesn't contribute off flavors to any beer when used in later anaerobic metabolism of yeast. I have used this to secondary to dry out my Sorachi Ace Saison and my Köelsch. These are both very delicate beers and there was no prominent 'cidery' flavors.

Suggestions for using CY in secondary: properly rehydrate your yeast- puring dry yeast in will likely kill most of your champagne yeast. Be careful to not mix in oxygen. When pitching yeast - this will help avoid aerobic metabolism and off-flavors. Flush the air space at top of fermenter with co2 to get out oxygen. And laatly, Do not use yeast from fermenter to repitch yeast as it is now a mix of yeast strains.

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Old 12-02-2012, 12:52 AM   #15
Registered User
Jul 2009
Keller, Texas
Posts: 4,882
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Champagne yeast generally lack the enzymatic ability to break down complex sugars, like maltose, into something it can ferment. If you are getting additional fermentation out of it as a secondary fermenter but not adding additional sugars for it to consume that is an indication of a problem with your primary fermentation yeast or you have exceeded the alcohol tolerance of the primary strain and there is only simple sugars left.

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Old 02-08-2013, 11:40 PM   #16
Feb 2013
Posts: 1

I have used Champagne yeast after primary fermentation is complete. I add high fructose sugar and Champagne yeast, I let this ferment for an add'l 7-10 days, then add priming sugar and bottle as usual. I let the bottles condition for 3-4 weeks. I do not know what the final ABV is but it is potent. I use this method on Stouts and IPA. People that sample this brew really enjoy it if they are into hardy beer's. Forget it if out enjoy light beer.

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Old 05-05-2013, 02:08 PM   #17
May 2013
Posts: 1

I'm sampling one that I bottled 2 weeks ago as we speak... which may not help the original poster two years ago (Unless Virtual Wayne finished that time travel software already) but may help other Pilgrims in future.

(Later note: Ah... I see that another poster covers this. Noted, and thanks, Cousin!)

I suggest that if you do this experiment that you keep an eyeball on the gravity because 3 days in Primary and 18 days in the secondary wasn't enough time. My FG at bottling was 1.020 (OG was 1.049).

When I used Champagne yeast for mead in 05, it went to the tertiary, several months before it cleared, and about a year in bottle before it was Most Excellent. Only a few bottles left by that time... so there ya go.

After 2 weeks in bottle, this Champale clone is ok and needs to carbonate further... and probably bottle finish before it is tolerable Lawnmower Beer.

BTW: Google Champale. Interesting historie... I recall it from the days of my mis-spent you't....


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Old 07-27-2014, 06:38 PM   #18
Renaissance Man
jimpdx's Avatar
Sep 2011
Portland, OR
Posts: 150
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Resurrecting this very old thread... The book Extreme Brewing by Sam Cagalione (DFH) has a Big Mama's Barleywine recipe which uses Champagne Yeast to complete fermentation to 11% ABV. I did this in secondary per his recommendations with 1# of brown sugar (10G batch). My two primary carboys had stalled out around 40 and 60 points each so I was worried. The champagne yeast worked like a champ and the beer tastes fantastic. Still resting on some hops until I am ready to blend and bottle.

On a slightly related topic, I had used 42 grams of Yeast nutrient on my Barleywine and again on my 12% beer yesterday. I freaked out thinking I read it wrong as this appeared to be 10x the normal dosage of nutrient. Common thought is that it wouldn't harm the beer. But then I re-checked Sam's book and he recommended 5 teaspoons (25g) for a 5 gallon batch. Maybe that was a typo but again the barleywine tastes great. Waiting to see if it helps chew through my 1.112 OG big black ale....
Fermenting: Polly's Rum Raisin Smoked Porter
Aging: 25 different sours (too many to name)
On Tap: Foxy Brown IPA, South Pacific Blonde, Blood Red Saison, Belgian IPA, Chilean Chili Stout

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Old 08-07-2014, 11:38 PM   #19
Jul 2014
Posts: 12

I am new to brewing and in Vietnam where I can't get brewers yeast. I have champagne yeast. Any recipe I can follow with pale ale malt and perle hops?

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Old 08-13-2014, 01:47 PM   #20
Sep 2012
Posts: 924
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Originally Posted by brewPly View Post
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?
Champagne yeast gives things a champagne flavor. It is a wine yeast. So it will be a very wine like flavor.

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