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Old 12-01-2008, 07:47 PM   #1
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Default Champagne yeast for bottle carbing

I was reading an article on Probrewer and it mention using Dry Champagne yeast for bottle carbing as it made beautiful little bubbles.

Has anyone ever tried this?

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Old 12-01-2008, 08:05 PM   #2
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Champagne type yeasts are very alcohol and sugar tolerant and will ferment out all your mono and dissacharides to alcohol etc.

So it will do a wonder carbing your beer but if your style of beer calls for some residual sugar to be left behind then its possible that champagne yeast might eat some of it up and you may carb more than you plan for - I can't think of any particular beer styles off hand that may have enough residual sweetness for this to be an issue though.
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