Lalvin v1116 and maltotriose breakdown

[Alaskan_Wolf]

Hi all,

First post in the forums!

So, getting right to it... From what I've read online, the v1116 yeast is the only wine yeast capable of processing maltotriose. What I'm wanting to know is does anyone have any experience with using this yeast as the sole yeast fore fermentation of a beer? Also, how well does it actually work on maltotriose?

The reason I ask is I'm attempting a mikkeller Black clone (or something in that class).

Thanks in advance for your help
~max

 

[z-bob]

I'm interested in this as well. Did you ever find anything out? Wondering how the yeast would work in something like a Saison, or a Belgian-ish wheat beer (not necessarily Wit).

 

[trymybeer]

Just wanted to bump this

 

[Kickass]

I’d reach out to their customer service. I’ve heard reps on a few podcasts and they seem very eager to answer questions. Their website might indicate something as well.

 

[z-bob]

I have brewed a simple beer (SMaSH I think but I don't remember for sure) with K1V-1116 as the only yeast. I called it a saison. It worked just fine and I got good attenuation; the beer was good when it was young but it didn't age very well.