theweirdowithabeerdo
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- Joined
- May 2, 2017
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Hello all,
Apologies for double posting if I am. I looked around and couldn't find the answer to my specific question, so I decided to post the question here.
I just boiled two beers: an apricot farmhouse saison (WL American Farmhouse Blend) and a lavender saison (WL Belgian Style Saison) and am interested in using a small packet of dry wine yeast for bottle conditioning with one of them. Does anyone have any thoughts and/or recommendations regarding this method? I am aware that wine yeast strains are only able to process specific sugar compounds, and so would be limited in that way during the bottle fermentation process. I am more interested in producing a different carbonation texture, and thought that this route might work.
Thanks in advance.
The Weirdo with a Beerdo.
Apologies for double posting if I am. I looked around and couldn't find the answer to my specific question, so I decided to post the question here.
I just boiled two beers: an apricot farmhouse saison (WL American Farmhouse Blend) and a lavender saison (WL Belgian Style Saison) and am interested in using a small packet of dry wine yeast for bottle conditioning with one of them. Does anyone have any thoughts and/or recommendations regarding this method? I am aware that wine yeast strains are only able to process specific sugar compounds, and so would be limited in that way during the bottle fermentation process. I am more interested in producing a different carbonation texture, and thought that this route might work.
Thanks in advance.
The Weirdo with a Beerdo.