Hoosierbrewer
Well-Known Member
I bought a Belgian beer a few years ago where they used Dom Perrigon yeast to ferment it. Has anyone tried to use a champain yeast to ferment? I may try a beer later this year with it.
Using Champaign Yeast
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mr x
Well-Known Member
I have used it to dry out a Belgian beer that finished too high. I don't think it would be good as a primary yeast though.
DiscoFetus
Well-Known Member
We used it in our cider. Brought it really really dry. It reminds me of an Italian sparkling wine now. Good apple flavor, very crisp and very very dry. I don't think I've ever had it in a beer.
Hoosierbrewer
Well-Known Member
What type of Belgian Beer? It seems like you would need a beer with a low hop level in it.
mr x
Well-Known Member
It was a Three Pistoles clone.
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What the Belgian's usually do is primary fermentation with a certain strain and then bottle, and add the champaign yeast at bottling time to carbonate. This is of course after it's aged for probably a year.
This is my understanding anyways, from what I've read.
This is my understanding anyways, from what I've read.
Hoosierbrewer
Well-Known Member
Aspera:
What types of beers do you use it in and how do you use it? is it your primary yeast or a secondary yeast to dry it out some more?
Thanks
Primary American Wheat
Up next: German Ale and IPA
What types of beers do you use it in and how do you use it? is it your primary yeast or a secondary yeast to dry it out some more?
Thanks
Primary American Wheat
Up next: German Ale and IPA
landhoney
Well-Known Member
Hoosierbrewer said:
What beer was this and how do you know it was the Dom strain?
BTW, 'Champagne' yeast is technically an incorrect term, Champagne and sparkling wine producers use a variety of strains just like we do - there is not one strain all Champagne/sparkling wine producers use.
Hoosierbrewer
Well-Known Member
It had all the details on the bottle. I did not keep the bottle though. I purchased it at a specialty shop in Michigan.
It was brewed in Belgian and then sent to france to be fermented. I am not sure if it was a primary fermentation or a secondary.
It was brewed in Belgian and then sent to france to be fermented. I am not sure if it was a primary fermentation or a secondary.
Hoosierbrewer
Well-Known Member
Maybe it was not Dom yeast. I think this was the beer. It looks like it was a secondary fermentation.
http://www.beerstore.com.au/detail.asp?beerID=166
http://www.beerstore.com.au/detail.asp?beerID=166
It is appropriate for any Belgian, French or American Ale, and all high OG beers. I used it exclusively as a primary strain with no secondary strain. Wine yeast tends to ferment slower than most beer yeast and therefor is more prone to bacterial contamination. Most "Belgian" yeasts seem to be mutated red wine strains.Hoosierbrewer said:
cheezydemon
Well-Known Member
I am all for experimentation, but even with 12% ABV Imperial stouts, I have not found it necessary to use champagne yeast.
Doesn't it dry the hell out of beers? I understand wanting to lower the FG if it stops at 1.04, but won't champagne take it down to .99 or lower?
Wine and champagne brewers have to kill the stuff before it gets too low.
Doesn't it dry the hell out of beers? I understand wanting to lower the FG if it stops at 1.04, but won't champagne take it down to .99 or lower?
Wine and champagne brewers have to kill the stuff before it gets too low.
No, its a common misunderstanding though. The O.G. is not just determined by the attenuation of the yeast strain, but also by unfermentables in the beer. The Chico strain seems to be as attentuative as almost any wine yeast available. It is uncommon to see beers with 3 % residual *sugars* for instance. 3% unfermentables, yes, it happens all the time. Don't believe me, just try pitiching some horribly attenuative yeast like KV1-1116 in your next APA. The world will not end, and you may be very pleased with the results.cheezydemon said:
Boerderij_Kabouter
Well-Known Member
You are talking about the Dues. It is an incredible beer. Tripel style beer, fermented with the Dom's yeast in Belgium, then sent to the caves in Champagne for aging and disgorging.
It is an incredibly complex and dry beer that is definately one of the best beers I have had. If you are a fan of triples, I will say with confidence, this is the best there is. If you have a chance, pick it up at a liquor store for $21. Fine restaurants and beer bars are starting to carry it, but at over $50 a bottle for a beer, I have a hard time justifying it.
This would be a great beer to try and clone, but good luck finding a recipe!
It is an incredibly complex and dry beer that is definately one of the best beers I have had. If you are a fan of triples, I will say with confidence, this is the best there is. If you have a chance, pick it up at a liquor store for $21. Fine restaurants and beer bars are starting to carry it, but at over $50 a bottle for a beer, I have a hard time justifying it.
This would be a great beer to try and clone, but good luck finding a recipe!
the only refrence I've ever seen to this style is on beeradvocate. If someone does make one it seems like there is a lengthy aging involved. Also is mentions "methode de champenoise" process of removing yeast from the bottle. Which, well I really don't know what that is.
Boerderij_Kabouter
Well-Known Member
It would be an involved and long process, that is why its so pricey. The methode de champenoise they refer to is the method of disgorging champange.
Pretty cool, and it would be fun to try. Not right now though, my gueze project is on the docket first.
Pretty cool, and it would be fun to try. Not right now though, my gueze project is on the docket first.
landhoney
Well-Known Member
Boerderij Kabouter said:This would be a great beer to try and clone, but good luck finding a recipe!
There is a clone recipe in that 150 Clone Beer Recipes BYO from last year. I have the issue somewhere and will be glad to post it, hopefully some with it more accessible will beat me to it. I won't be home till after 10PM tonight(EST). It call for three different yeast I believe, including the eau-de-vie yeast which is distillers yeast if I'm not mistaken.
Hoosierbrewer
Well-Known Member
I created a monster. Hopefully someone tries to recreate it and we can hear about the results. 
landhoney
Well-Known Member
Hoosierbrewer said:I created a monster. Hopefully someone tries to recreate it and we can hear about the results.
sause was going to give it a shot, I definitely want to try sometime. I'm not going through the disgorging process though, if it gets a little cloudy so be it - I tend to doubt it would though, especially with some extended aging.
