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Old 12-26-2008, 07:53 PM   #11
Gordie
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Feb 2008
Healdsburg, CA
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+1 for the starter and pitching at high krausen.

At this point, the initial fermentation has produced enough alcohol to be uncomfortable for the new yeast. It isn't toxic to them yet, but they're not going to pick up the pace without a swift kick to get them going first. Any time you're repitching to dry out a fermentation, always make a starter, forget the stirplate and pitch it when its good and foamy...

 
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Old 07-31-2012, 11:27 PM   #12
Br3nt
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Jul 2012
Salem, OR
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Racked the beer did a starter for the Champagne yeast and it never really got started and I went ahead and pitched it anyways. It's been three days and nothing.

How did repitching a second champagne yeast work out? I was thinking of doing another starter with the syrup and try that once it was active?

Thanks for any advice.

 
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Old 07-31-2012, 11:47 PM   #13
helibrewer
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Nov 2011
Santa Rosa, CA
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If you have pitched Champagne yeast I would forget about any further pitching of beer yeast. Wine yeasts have a positive competitive factor which means they kill competing strains, namely beer strains. Wine yeasts CANNOT ferment Maltose (Glucose-Glucose) or Maltotriose (Glucose-Glucose-Glucose), only beer yeast can.

So if the wine yeast has killed the beer yeast you are pretty much stuck with whatever longer chain sugars are left. One solution that MIGHT work is to use some enzyme to try to bust those sugars down into Glucose which the wine yeast CAN ferment.
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Old 10-01-2012, 06:17 PM   #14
Br3nt
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Jul 2012
Salem, OR
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It came around slowly, took around a week for activity but it kept constant for almost another month.

I kegged this beer last weekend and drank some this weekend and it's one of my best. Going to keep this one.

 
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