Originally Posted by beerbeerbeer123
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
Use the classic bgsa strain Wyeast 1388/wlp570. Very poorly flocculent but highly attenuative. It went to 92% apparent attenuation in a duvel clone I made.
If your goal is to simply carbonate a beer, try S-33. That's a common commercial bottling strain. Danstar makes one called CBC too.
I think there is something ( don't ask what) that makes bottle conditioned beers different. They're a living thing. I'm not about to be able to prove it, but I think the bottling strain does make a difference in certain beers. Would Duvel be Duvel if they bottled with a neutral strain?