Bottle conditioning super high gravity homebrew

[hungupdown]

The idea is that in the scenario where you add a CBC-1 starter made with DME plus the amount of priming sugar needed for the desired level of carbonation, you would in fact be overpriming due to the addition of residual complex sugars from the DME. OTOH, CBC-1 is a killer yeast and would be expected to prevent the original beer yeast from doing any more fermenting of anything, simple or complex. And in this case the original yeast had already failed to carb before the CBC-1 was added so it's likely already dead or gone anyway.

That all makes sense.

But I'm hoping the settled yeast slurry, would be mostly yeast, so not contain much of the remaining simple or complex sugars anyway.

Final starter measured SG 1075, so contained around 200g sugars/L.
If slurry was say 80% yeast #, it would contain 40g sugars /L. (# leaving initial slurries, to settle for a long time, only 10% liquid ever seems to separate from it.)
So pitching at 3g/L, or approx 3mL/L, would add 40 * 3/ 1000 g of sugars /L

That equals just 0.12g sugars /L, which doesnt seem too much, on top of the 5g /L added at initial (failed) priming.

 

[hungupdown]

Visual plus one!

And, for future readers,

• fermenting with a lower attenuating yeast (say S-33) and
• bottling conditioning with a higher attenuating yeast (say US-05)

is likely to yield gushers - as the higher attenuating strain (used for bottle conditioning) will be able to ferment the complex sugars left behind by the lower attenuating strain.

Or conditioning using a killer yeast strain, with the STA1 or DEX1 genes, that are able to utilize Dextrins. Following a primary fermentation using (most) yeasts, that leave dextrins untouched.

 

[mac_1103]

a killer yeast strain, with the STA1 or DEX1 genes, that are able to utilize Dextrins

Does such a thing exist?