Bottle conditioning beer using champagne yeast

[z-bob]

A month or so ago I bottled a kind-of strong amber beer (about 7% ABV) made with LalBrew Köln yeast. The one bottle that I put in a PET plastic bottle for a "tester" carbonated, but so far all the 22oz glass bottles have been flat, or almost flat. And they taste sweet. Perhaps the plastic bottle only carbonated because it wasn't sanitized well enough; they are very hard to clean thoroughly.

I'm thinking of opening each of the glass bottles and adding a little fresh yeast and recapping. Can EC-1118 or Red Star Premier Cuvee ferment complex sugars like maltotriose? I want a powerful yeast but one that only metabolizes simple sugars, otherwise they will overcarb. I'm going to rehydrate the yeast and then use a pipette or dropper to add just a CC or two to each bottle.

The other thing I'm going to try when I get back home (I'm out of town for a while) is using this as a top-up to add flavor to Hamm's or Natural Ice (etc)

 

[mac_1103]

Can EC-1118 or Red Star Premier Cuvee ferment complex sugars like maltotriose?

I believe that the only commonly used wine yeast that can ferment maltotriose is K1-V1116.

 

[z-bob]

I believe that the only commonly used wine yeast that can ferment maltotriose is K1-V1116.

Thanks. I've used K1-V1116 to ferment beer a few times (with mixed results) because it can ferment 'triose. I'm pretty sure champagne yeasts cannot, plus they won't add any character of their own to the beer. I just asked because I've seen them recommended for high-gravity beers before. I suspect those making the recommendation didn't know what they're talking about and just recommended champagne yeast for its ridiculously-high alcohol tolerance. I know there are microbiologists here (not sure whether amateurs or pros) and thought I'd get a second opinion before potentially making 2 dozen 22oz bottle bombs

 

[Miraculix]

If you're not sure, you could always go with the cbc1 or the fermentis bottling yeast. The wine yeasts could theoretically create a bit of flavour or clean up esters that shouldn't be cleaned up.

 

[BrewnWKopperKat]

Recently, I did some split packaging batches (CBC-1 & EC-1118) on a couple of hoppy/hazy ales. At about a month after bottling, I didn't notice any meaningful performance differences in carbonation and didn't notice any obvious off flavors. I've settled in on CBC-1 for a while (mostly personal preference) as I was able to get a number of sachets on deep discount to "street price".

 

[BrewnWKopperKat]

I just asked because I've seen them recommended for high-gravity beers before. I suspect those making the recommendation didn't know what they're talking about and just recommended champagne yeast for its ridiculously-high alcohol tolerance.

Outside of forum discussion, I've seen (older but) well documented processes for high gravity fermentations that would co-pitch a couple of higher gravity ale yeasts with wine yeast when adding additional fermentables. More recently, the recommendation has been liquid strains like WLP099 that have a very high tolerance.

 

[mac_1103]

I know there are microbiologists here (not sure whether amateurs or pros) and thought I'd get a second opinion before potentially making 2 dozen 22oz bottle bombs

Well, I am a microbiologist, but that doesn't mean that I have an encyclopedic knowledge of the metabolic capabilities of all commercially available wine yeasts. I have, however, read several claims of good (and safe) bottle conditioning with EC-1118 for whatever that is worth. I have yet to try it myself because I have plenty of CBC-1 on hand.

 

[BrewnWKopperKat]

Maybe

1. take a hydrometer sample (measure SG)
2. pitch some wine yeast into the sample
3. watch for yeast activity
4. take initial SG measurement in a couple of days

A second option (looking for off flavors)

1. take a hydrometer sample (measure SG)
2. pitch some sugar and some wine yeast into the sample
3. watch for yeast activity & measure SG in a couple of days
4. taste the sample for yeast generated off flavors
   • note that the beer may have some 'young' flavors as well

I'm aware that many people only have tilts and/or refractometers.

Maybe there's a way to make this work with those devices as well.

 

[z-bob]

If you're not sure, you could always go with the cbc1 or the fermentis bottling yeast. The wine yeasts could theoretically create a bit of flavour or clean up esters that shouldn't be cleaned up.

I hadn't thought of that part. I may have a packet of CBC-1; if I do I will use that, otherwise I will use EC-1118 and see what I get.

 

[deuc224]

I know erdinger uses champagne yeast to bottle ferment. May wanna look into that one.