chocotaco
Well-Known Member
I have an IIPA going with San Diego Super Yeast (WLP090). It is all grain and I mashed pretty low (148-150) for 90 minutes thinking I would get pretty good conversion. My efficiency was much higher than expected and my OG was around 1.095 or maybe a little higher even. After four weeks in primary it only got down to around 1.018 and I was hoping for it to get a little drier.
Right now I have it wrapped in a warmer to get the temp up a bit, hoping that will help the yeast finish the job (I racked it to secondary, with dry hops, but I washed and re-pitched some of the slurry from the primary).
When dry hopping is done, I was planning to cold crash with gelatin and then throw in some champagne yeast that I have sitting around that I never used (WLP715) along with the bottling sugar just to make sure I get adequate carbonation - I have been having some issues with hit-and-miss carbonation and I am inclined to blame the fact that I have been overshooting my OGs and my yeast just can't do anymore by the time it gets into the bottle.
My real question (other than soliciting general advice for how to get my beer to dry out a bit more) is - if I pitch champagne yeast to a slightly under-attenuated beer, is that a recipe for bottle bombs? I am going to primarily use swing-tops which can hold quite a bit of pressure, but I was also going to bottle some regular bottles in case I want to enter a competition. Is there anything that SDSY won't eat that WLP715 might eat? They list the alcohol tolerance for WLP090 as "high", but they don't really specify a percentage. My beer is currently between 10% and 12% ABV depending on what the OG actually was; does that seem too high for WLP090?
Right now I have it wrapped in a warmer to get the temp up a bit, hoping that will help the yeast finish the job (I racked it to secondary, with dry hops, but I washed and re-pitched some of the slurry from the primary).
When dry hopping is done, I was planning to cold crash with gelatin and then throw in some champagne yeast that I have sitting around that I never used (WLP715) along with the bottling sugar just to make sure I get adequate carbonation - I have been having some issues with hit-and-miss carbonation and I am inclined to blame the fact that I have been overshooting my OGs and my yeast just can't do anymore by the time it gets into the bottle.
My real question (other than soliciting general advice for how to get my beer to dry out a bit more) is - if I pitch champagne yeast to a slightly under-attenuated beer, is that a recipe for bottle bombs? I am going to primarily use swing-tops which can hold quite a bit of pressure, but I was also going to bottle some regular bottles in case I want to enter a competition. Is there anything that SDSY won't eat that WLP715 might eat? They list the alcohol tolerance for WLP090 as "high", but they don't really specify a percentage. My beer is currently between 10% and 12% ABV depending on what the OG actually was; does that seem too high for WLP090?