Champagne yeast for nitro-like head on stout?

[joeirvine]

I've been searching extensively on this subject and can't seem to find the answer. I bottle my beer and don't have the money to spring for a kegging system yet. Anyways, I keep seeing posts about using champagne yeasts before bottling to produce a creamy head like from stout taps and nitro and what not. I'm planning on doing an Irish stout soon and it would be great if I could get the creamy head like on a draft Guinness.

What is the process for this? From what I've gathered, it seems it is as simple as racking to a bottling bucket after ferementation is complete, pitching rehydrated champagne yeast, then bottling..... My concerns are 1) do I still need a sugar addition (2/3 cup dextrose) or no because champagne yeast can ferment sugars that the ale yeast can't? 2) It seems as if bottle bombs could be a hazard. 3) Do I use an entire yeast package or do I scale it down avoid bottle bombs and such.

 

[wonderbread23]

Champagne yeast won't give you a creamy Guinness like head. You need nitro for that.

 

[LKABrewer]

If the new yeast eat sugar that the old yeast did not, then you will have bottle bombs. Safer to add the yeast, wait a few days, then add sugar and bottle.

 

[smokinghole]

If the new yeast eat sugar that the old yeast did not, then you will have bottle bombs. Safer to add the yeast, wait a few days, then add sugar and bottle.

Champagne yeast while more alcohol tolerant won't eat sugars that brewing yeasts couldn't consume. They cannot liberate glucose from the maltitriose that is left behind that even some brewing strains can't metabolize.

 

[LKABrewer]

Champagne yeast while more alcohol tolerant won't eat sugars that brewing yeasts couldn't consume. They cannot liberate glucose from the maltitriose that is left behind that even some brewing strains can't metabolize.

Assuming that the original fermentation was 100% complete. I did this ONCE, and the original fermentation must not have been complete because instead of bottling beer, I created weapons!

 

[joeirvine]

Assuming that the original fermentation was 100% complete. I did this ONCE, and the original fermentation must not have been complete because instead of bottling beer, I created weapons!

Hahaha, that is never good. I think I might just go with normal bottling and shoot for something closer to Guinness's Extra Stout rather than Draught then.

 

[brettwasbtd]

If you want it to be somewhat creamy, you can get a flavor syringe, pour half of your pint, then take the flavor syringe push the beer back into the glass, pour the rest and repeat

something like this should work

 

[malkore]

yeah, champagne yeast will not give you a nitro head.