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Old 01-19-2013, 03:47 AM   #1
beerbeerbeer123
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Hello everyone..What is a good strain of yeast to use for bottling a BGSA that has a neutral flavor that will not intrude on the primary fermentation yeast strain?..also a yeast that attenuates very highly? I heard people use wine yeast,champange yeast,nottingham etc...input would be awesome
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Old 01-19-2013, 06:16 AM   #2
helibrewer
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Champagne yeast works well, Lalvin CY1118, also known as Prisse de Mousse
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Old 01-19-2013, 07:11 AM   #3
beerbeerbeer123
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Quote:
Originally Posted by helibrewer View Post
Champagne yeast works well, Lalvin CY1118, also known as Prisse de Mousse
Thanks alot

 
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Old 01-25-2013, 09:04 PM   #4
beerbeerbeer123
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Quote:
Originally Posted by helibrewer View Post
Champagne yeast works well, Lalvin CY1118, also known as Prisse de Mousse
Im sure you have had duvel..You notice that duvel has a "champange" character? would this yeast lalvin cy1118 help produce this champange character?

 
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Old 01-25-2013, 10:48 PM   #5
daveb123
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Champagne yeasts can leave a Belgian style ale too dry..much better to use a real ale yeast imo..i prefer my original strain of mixed yeast i cultured from a chimmay blue and duvel a year ago...i use this in all my strong ales..its has a good attenuation and alcohol tolerance too..

 
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Old 01-25-2013, 10:50 PM   #6
beerbeerbeer123
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Quote:
Originally Posted by daveb123 View Post
Champagne yeasts can leave a Belgian style ale too dry..much better to use a real ale yeast imo..i prefer my original strain of mixed yeast i cultured from a chimmay blue and duvel a year ago...i use this in all my strong ales..its has a good attenuation and alcohol tolerance too..
Do you think that will help to get that champange character using duvel dregs?

 
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Old 01-26-2013, 01:19 PM   #7
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Quote:
Originally Posted by beerbeerbeer123 View Post
Do you think that will help to get that champange character using duvel dregs?
The champagne character is very overrated when brewing beer!....the Duvel yeast will be far better suited to providing a fruity fresh flowery nose..or even try White Labs WLP570 or Wyeast 1388 for a much better finish than champagne yeast...In the end i always feel its best to stick with proper ales yeasts..

What primary fermentation yeast strain have you used or will use?

 
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Old 01-26-2013, 09:00 PM   #8
beerbeerbeer123
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Quote:
Originally Posted by daveb123 View Post
The champagne character is very overrated when brewing beer!....the Duvel yeast will be far better suited to providing a fruity fresh flowery nose..or even try White Labs WLP570 or Wyeast 1388 for a much better finish than champagne yeast...In the end i always feel its best to stick with proper ales yeasts..

What primary fermentation yeast strain have you used or will use?
Overrated to who? That is the character i am looking for in my BGSA..I am using 1388 as my primary yeast but once primary is over im gonna need to cold crash at almost freezing temps thus gonna need to add yeast at bottling..and i do not want to add more 1388..I am gonna culture duvel dregs and use that at bottling..In this hobby nothing is over rated its about knowing what you want to achieve in a beer and being happy with a final product..cheers

 
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Old 01-27-2013, 12:16 AM   #9
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I doubt you'll get much flavor out of any yeast you add at bottling. Champagne yeasts, contrary to popular belief, are not highly attenuative in beer. They're very good at fermenting simple sugars, but will not metabolize maltose. I'd just use Nottingham or US-05 for convenience. If you want something really attenuative, try 3711 French Saison, but watch out, because it might drop your FG significantly and give you bottle bombs.

 
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Old 01-27-2013, 01:54 AM   #10
Denny
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Why doyou need a highly attenuative yeast for bottling? Just about any yeast will work. I usually use US05.
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