Timeline for using champagne yeast as a secondary yeast for fermentation?
Current License: CC BY-SA 3.0
4 events
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| Dec 11, 2011 at 16:21 | history | edited | Kevin Colby | CC BY-SA 3.0 |
removed incorrect reference to Utopias
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| Dec 11, 2011 at 16:20 | comment | added | Kevin Colby | Ahh, I must have confused it with another high ABv beer produced this way, I'm pretty certain I recall this having been done commercially. Aside from the misstep on identifying the comercial example of this process, I hope the rest of this was helpful to the OP. | |
| Dec 10, 2011 at 14:04 | comment | added | brewchez | THe utopias example is somewhat flawed because they got their high ABV by continually feeding the beer simple sugars. The non brewers yeast strains in that example were highly alcohol tolerant and are specialized at consuming only the simple sugars being re-added periodically. Its not the same as trying to get wort sugars from a high gravity brew to ferment out with champagne yeast. | |
| Dec 9, 2011 at 15:12 | history | answered | Kevin Colby | CC BY-SA 3.0 |