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Old 12-01-2008, 07:47 PM   #1
Grinder12000's Avatar
Jul 2008
Columbus WI
Posts: 2,995
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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?
Grinders Island Brewery - Pipeline

145 batches and counting

West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

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Old 12-01-2008, 08:05 PM   #2
Oct 2008
Vancouver Area - Canada
Posts: 756
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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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