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Date: 21 Nov 2006 18:56:07
From: Gerard Eberlein
Subject: Different Yeast For Bottle Carbing
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I have been having issues with big beers and yeast not carbing in bottle. My
last IIPA was 1.091 got down to 1.020 but after 6 weeks still no carb. I
used 1056 yeast for ferment. If I use a yeast like nottingham at bottling
time will it affect the flavour of the beer at that point? I looking for a
cheap way to get yeast into the bottled beer so I can get better carb
results.
Thanx in advance.
Gerard
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Date: 22 Nov 2006 16:57:42
From: John 'Shaggy' Kolesar
Subject: Re: Different Yeast For Bottle Carbing
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On Tue, 21 Nov 2006 18:56:07 -0500, <dormouse@charter.net > wrote:
> I have been having issues with big beers and yeast not carbing in bottle. My
> last IIPA was 1.091 got down to 1.020 but after 6 weeks still no carb. I
> used 1056 yeast for ferment. If I use a yeast like nottingham at bottling
> time will it affect the flavour of the beer at that point? I looking for a
> cheap way to get yeast into the bottled beer so I can get better carb
> results.
Probably won't make a huge difference to the flavor. Watch out for
different strains fermenting different sugars though. IOW, if you add
a new yeast at bottling, it's possible that it will kick in some additional
actovity on your main wort in addition to the priming sugar, and you end
up with over carbonated bottles (especially if the new yeast is more
attenuative than the original one).
I usually recommend that if you're adding a different strain for bottling,
you add the new yeast a couple days before you plan on bottling. That gives
it some time in the main wort for the FG to stabilize again. Then you can
prime and bottle as normal.
John.
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Date: 22 Nov 2006 08:50:50
From: Bob the Brewer
Subject: Re: Different Yeast For Bottle Carbing
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Gerard Eberlein wrote:
> I have been having issues with big beers and yeast not carbing in bottle. My
> last IIPA was 1.091 got down to 1.020 but after 6 weeks still no carb. I
> used 1056 yeast for ferment. If I use a yeast like nottingham at bottling
> time will it affect the flavour of the beer at that point? I looking for a
> cheap way to get yeast into the bottled beer so I can get better carb
> results.
> Thanx in advance.
>
> Gerard
The only thing I might worry about is that you could end up with
gushers if you try this. For instance if you got this beer down to
1.020 after 6 weeks using the primary yeast, there is still quite a bit
of sugar available in the beer at bottling time. If the bottle
conditioning yeast has a much higher attenuation, you could easily end
up over carbonating your finished beer.
If you were going to use a second yeast for bottling, I'd say you
should add it to the fermenter and let it ferment out for a couple days
until your hydrometer readings are stable, then prime it and then
bottle it. I probably wouldn't add the second yeast right before
bottling.
-Bob
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