proton
Active Member
Here's something I've been wondering about. Should you take into account the attentuation potential of your yeast when deciding how much priming sugar to use when bottling? It seems like if you use a yeast with high attenuation, and you have a complete ferment, you'd need more sugar to achieve the same level of carbonation that you would with a less attenuative yeast. Or is the difference between yeasts too small to matter? Or am I totally misunderstanding the whole concept?
For example, I brewed a saison with Wyeast 3522 (attentuation 76 percent), used about 3/4 cup of corn sugar to prime, and it's definitely under-carbed (though still mighty fine). On the other hand a I brewed a bitter with Wyeast 1099 and 3/4 cup of corn sugar resulted in like 6 inches of foam from each bottle. I would guess that incomplete fermentation is the most likely culprit, but I'm curious if it could be a yeast issue.
I guess kegging would solve all my problems, but I'm just not there yet.
For example, I brewed a saison with Wyeast 3522 (attentuation 76 percent), used about 3/4 cup of corn sugar to prime, and it's definitely under-carbed (though still mighty fine). On the other hand a I brewed a bitter with Wyeast 1099 and 3/4 cup of corn sugar resulted in like 6 inches of foam from each bottle. I would guess that incomplete fermentation is the most likely culprit, but I'm curious if it could be a yeast issue.
I guess kegging would solve all my problems, but I'm just not there yet.