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Strange question but does anyone know when HF started using wine or champagne yeast to bottle condition? Any idea if it was before or after Le Sarrasin came out?
 
Strange question but does anyone know when HF started using wine or champagne yeast to bottle condition? Any idea if it was before or after Le Sarrasin came out?
I don't know, but I want to know why you want to know.
 
Strange question but does anyone know when HF started using wine or champagne yeast to bottle condition? Any idea if it was before or after Le Sarrasin came out?
I want to say before Sarrasin was released, but after Sarrasin was bottled but I'm not positive. Guess thats not too helpful but...
 
I don't know, but I want to know why you want to know.
wanted to use the dregs for something I brewed this weekend. Would be cool to keep that yeast cake around after as well, but just want to make sure i'm nor pitching any champagne yeast. Prob won't take my chances unless I know for sure.
 
wanted to use the dregs for something I brewed this weekend. Would be cool to keep that yeast cake around after as well, but just want to make sure i'm nor pitching any champagne yeast. Prob won't take my chances unless I know for sure.
Email Shaun. [email protected]

I haven't asked any questions like this, but I've emailed with random questions before and either he or Phil has answered pretty quickly.
 
wanted to use the dregs for something I brewed this weekend. Would be cool to keep that yeast cake around after as well, but just want to make sure i'm nor pitching any champagne yeast. Prob won't take my chances unless I know for sure.

try making a starter from the dregs? not ideal but will let you know whats in there to some extent.
had good luck using 10/13 dregs, serrasin was bottled 11/13. roll the dice.
 
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