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Subject: Champagne yeast for Pale Ale? Author: C Barleycorn |
Jul 30th, 2007 5:25 am |
I am trying to make an Imperial Pale Ale. I was wondering if I pitched it with champagne yeast, would I have to bottle condition, it like you do with a barleywine. Or would it carbonate in 2 weeks like a ale yeast? Any help is appreciated. C. Barleycorn
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Subject: Re: Champagne yeast for Pale Ale? Author: MrCoffee |
Jul 30th, 2007 2:29 pm |
Firstly I wouldn't use a champagne yeast for any sort of beer. It dries out too much and leaves some yucky champagne tastes in the beer (but thats just my opinion). A regular beer yeast should get up there in ABV if pitched at good enough rates and oxygenated properly.
Bottle conditioning is weather you carbonate in the bottle for a couple days or a month. It may take longer if the yeast is tired out. You could pitch more yeast into your bottling bucket to make sure theres enough in there, but this is only if you secondary for a really long time.
Cheers and good luck, update us on a recipe once you nail one down.
Bottle conditioning is weather you carbonate in the bottle for a couple days or a month. It may take longer if the yeast is tired out. You could pitch more yeast into your bottling bucket to make sure theres enough in there, but this is only if you secondary for a really long time.
Cheers and good luck, update us on a recipe once you nail one down.
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Subject: Re: Champagne yeast for Pale Ale? Author: Fred Bonjour |
Jul 30th, 2007 2:46 pm |
I also would not use Champagne yeast for beer of any strength, there is no need.
Target your FG and keep the abv below 15% and you should do fine.
I use a long mash (2 hr) on my big 14-15% beers with a low mash temp (148F) or a step mash (I use a decoction because I brew in a 10 gal igloo and that is my only method of step mashing). Pitch it on top of a yeast cake WLP001 or 1056) or use 3 packs of US-05, rehydrated.
Fred
Target your FG and keep the abv below 15% and you should do fine.
I use a long mash (2 hr) on my big 14-15% beers with a low mash temp (148F) or a step mash (I use a decoction because I brew in a 10 gal igloo and that is my only method of step mashing). Pitch it on top of a yeast cake WLP001 or 1056) or use 3 packs of US-05, rehydrated.
Fred