Imperial Stout, complete Fermentation

[Klinzai]

Is there a yeast that will break down complex sugars like maltotriose, but is still tolerant of 10% alcohol??

Try K1V-1116. Tolerance around 18% and supposedly will handle maltotriose.

 

[Brewshna]

Very cool, will check it out. Thanks

 

[DBhomebrew]

Most beer yeasts will handle maltotriose, albeit to different levels of completion. Some beer yeasts can handle high alcohol. Some can handle lots of maltotriose. Some can handle both. Notty can do it if treated properly. Some other beer yeasts are STA1-positive, diastatic. They can break down long chains into smaller ones. Saisons are a clear example, they're a dry style for a reason. Some British yeasts are related to Belgians and carry some of their characteristics.

 

[Brewshna]

I'm rater confused that Notty did nothing in the 200ml I took out of the beer. Did expect activity.

 

[DBhomebrew]

Just because a yeast can bring a fresh high gravity wort to over 10%ABV, doesn't mean it can establish itself and take off in a 10%ABV beer.

 

[Brewshna]

I mixed it with water, should have been at apr. 6%. I don't expect it to drop so my brain is not stopping thinking about a possible solution. Maybe adding coco nibs would add bitterness and perceived dryness

 

[tracer bullet]

I didn't see how much yeast you used. Maybe it wasn't quite enough? My last 5 gallon Imperial I threw in 3 packs. 2 Should be enough but I'm me and wanted to be sure. 1 single pack could be a reason for a low attenuation?

 

[Brewshna]

I used 3. Maybe 4 would have been better

 

[Brewshna]

Thanks everyone for the help, by the way

 

[Brewshna]

https://share.brewfather.app/7PMa3TnFN83RDh

 

[Brewshna]

Here's my overly complicated and wacky recipe.

 

[day_trippr]

Looks like a blank slate to me

Reading through this I see three four possible approaches:
- accept what there is as is
- spin up a big starter of WLP099 (STA1+), pitch the whole thing at its peak krausen into 25°C beer, and wait
- brew up a super dry version and blend it with this batch
[edit]
- hit it with some glucoamylase and wait...

Cheers!

 

[mac_1103]

Is there a yeast that will break down complex sugars like maltotriose, but is still tolerant of 10% alcohol??

I've read that almost all lager yeasts assimilate maltotriose and tolerate at least 10% ABV. Fermentis says that their BE-256 can assimilate maltotriose and tolerates 11% alcohol.