betty_ford
Member
- Joined
- Mar 31, 2020
- Messages
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Hey everyone! I am relatively new to sour brewing, and am about ready to bottle my first batch fermented with some yeast bay cultures and HF/RR/veil dregs. I've read the entirety of American Sour Beers, and browsed the web quite a bit. I know that you can re-yeast with both a neutral ale yeast, or a champagne/wine yeast at bottling (I've read about 2g per 5 gal), but wanted to see what some folks were doing these days and wanted to take a small poll...
1. Do you re-yeast?
2. Which strain do you prefer?
3. Do you notice any major differences between various strains of bottling yeast (if you have experience with more than 1)?
Second to this...
I know champagne/wine yeasts produce mycocins that will inhibit sach growth/is directly cytotoxic. I ideally would be able to use bottles of this beer to re-inoculate further batches in the years to come, but this is a concern (thus I will be saving a jar of my culture to propagate prior to bottling though just to be sure). Though I have also read that after a significant portion of time in the fermentation environment produced by brett/lacto/pedio, these strains may actually die off. Can anyone comment on this scenario, and would it ultimately affect your choice of yeast strain for bottling?
Really appreciate any help!
1. Do you re-yeast?
2. Which strain do you prefer?
3. Do you notice any major differences between various strains of bottling yeast (if you have experience with more than 1)?
Second to this...
I know champagne/wine yeasts produce mycocins that will inhibit sach growth/is directly cytotoxic. I ideally would be able to use bottles of this beer to re-inoculate further batches in the years to come, but this is a concern (thus I will be saving a jar of my culture to propagate prior to bottling though just to be sure). Though I have also read that after a significant portion of time in the fermentation environment produced by brett/lacto/pedio, these strains may actually die off. Can anyone comment on this scenario, and would it ultimately affect your choice of yeast strain for bottling?
Really appreciate any help!
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