[FCBrewClub] Barely wine question/yeast question

[William McGraner]

Ted's right on the money. Experience has taught that, if possible, the traditional kegging or bottling just before or on achieving your targeted final gravity will provide a beautiful carbonation & head. But this is very tricky in the bottle unless you know your yeast! And sedimentation can be considerable as well. Use a Cornelius (soda type) keg, adjust carbonation and fill bottles off the keg as needed via counter pressure filler.

Bill
  ----- Original Message ----- 
  From: Ted Manahan<mailto:ted_manahan at hotmail.com> 
  To: thomas.ramin at comcast.net<mailto:thomas.ramin at comcast.net> ; fcbrewclub at lists.robsims.com<mailto:fcbrewclub at lists.robsims.com> 
  Sent: Wednesday, February 02, 2005 9:37 AM
  Subject: RE: [FCBrewClub] Barely wine question/yeast question


  Hi Thomas -

  This is a common concern with high gravity beers. Fermentation (primary and 
  secondary, and even tertiary) can last for a couple months. After this 
  amount of time exposed to a high alcohol environment the yeast can be very 
  weak.

  Rather than use a new variety of yeast, I recommend pitching a fresh culture 
  of the same yeast as was used for the original fermentation. This is because 
  different yeast strains have slightly different abilities to ferment sugars 
  and you may find that the new variety will ferment some "unfermentable" 
  dextrins that the original yeast did not ferment. The result would be over 
  carbonated beer.

  Note that some commercial brewers do use special bottling yeast 
  successfully, so this can certainly work. Of course, they have plenty of 
  experience with their yeast strains.

  For what it's worth, I usually don't pitch fresh yeast with my barley wines. 
  I'll bring one to the next club meeting for comparison.

  Good luck!

  Ted

  ----Original Message Follows----
  From: "Thomas H. Ramin" <thomas.ramin at comcast.net<mailto:thomas.ramin at comcast.net>>
  To: <fcbrewclub at lists.robsims.com<mailto:fcbrewclub at lists.robsims.com>>
  Subject: [FCBrewClub] Barely wine question/yeast question
  Date: Tue, 1 Feb 2005 20:39:24 -0700

  Hi All,

     I am planning to make a barley wine. I am thinking of using a English ale
  yeast for the fermentation. Do you think carbonation of the barley wine can
  be assured by adding  a yeast with a high alcohol tolerance at the time of
  bottling ( for example 'Wyeast High Gravity Ale Yeast ) ?  I am afraid that
  the high alcohol content might kill the ale yeast ao no carbonation is
  possible

      Is there anything that could go wrong by doing this  ?

    Thanks,

    Tom

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