Ask The Brewmasters

Hello,

I am seeking advice on sourcing a high ABV capable dry yeast for bottle conditioning.  Although, liquid yeast suggestions will also be very much welcomed. I've tried a couple so far that could handle beer as high as 10.2% abv.  

Those yeasts were Fermentis S-189 lager yeast, and the Red Star Cuvee champagne yeast.  

I am producing wild and/or sour barrel aged beers that have had excessive evaporation rates.  

I recently had multiple failures with an 11% abv beer with both of the above yeasts, where zero carbonation was achieved, yet the yeast and sugar dosage rates and temperatures were the same.  I should note that that particular batch of beer was aged in previously used rum barrels that previously held whiskey.  The rest of the beers I have in progress are in previously used wine barrels.    

My next barrel aged beer I have ready for bottle conditioning just got a lab result of 13%.  

I hesitate to use a distillers yeast for fear of the creation of off-flavors during bottle conditioning.  

Any advice would be greatly appreciated.  

Thank you very much,

Joe Jasper

Musings Fermentation Underground, LLC

Newark, DE

www.musingsbrews.com

Hello,

I am seeking advice on sourcing a high ABV capable dry yeast for bottle conditioning.  Although, liquid yeast suggestions will also be very much welcomed. I've tried a couple so far that could handle beer as high as 10.2% abv.  

Those yeasts were Fermentis S-189 lager yeast, and the Red Star Cuvee champagne yeast.  

I am producing wild and/or sour barrel aged beers that have had excessive evaporation rates.  

I recently had multiple failures with an 11% abv beer with both of the above yeasts, where zero carbonation was achieved, yet the yeast and sugar dosage rates and temperatures were the same.  I should note that that particular batch of beer was aged in previously used rum barrels that previously held whiskey.  The rest of the beers I have in progress are in previously used wine barrels.    

My next barrel aged beer I have ready for bottle conditioning just got a lab result of 13%.  

I hesitate to use a distillers yeast for fear of the creation of off-flavors during bottle conditioning.  

Any advice would be greatly appreciated.  

Thank you very much,

Joe Jasper

Musings Fermentation Underground, LLC

Newark, DE

www.musingsbrews.com

------------------------------
Joe Jasper
Brewer / Co-owner
Musings Fermentation Underground
Newark DE
(503) 956-1884
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Hello,

I am seeking advice on sourcing a high ABV capable dry yeast for bottle conditioning.  Although, liquid yeast suggestions will also be very much welcomed. I've tried a couple so far that could handle beer as high as 10.2% abv.  

Those yeasts were Fermentis S-189 lager yeast, and the Red Star Cuvee champagne yeast.  

I am producing wild and/or sour barrel aged beers that have had excessive evaporation rates.  

I recently had multiple failures with an 11% abv beer with both of the above yeasts, where zero carbonation was achieved, yet the yeast and sugar dosage rates and temperatures were the same.  I should note that that particular batch of beer was aged in previously used rum barrels that previously held whiskey.  The rest of the beers I have in progress are in previously used wine barrels.    

My next barrel aged beer I have ready for bottle conditioning just got a lab result of 13%.  

I hesitate to use a distillers yeast for fear of the creation of off-flavors during bottle conditioning.  

Any advice would be greatly appreciated.  

Thank you very much,

Joe Jasper

Musings Fermentation Underground, LLC

Newark, DE

www.musingsbrews.com

Hello,

I am seeking advice on sourcing a high ABV capable dry yeast for bottle conditioning.  Although, liquid yeast suggestions will also be very much welcomed. I've tried a couple so far that could handle beer as high as 10.2% abv.  

Those yeasts were Fermentis S-189 lager yeast, and the Red Star Cuvee champagne yeast.  

I am producing wild and/or sour barrel aged beers that have had excessive evaporation rates.  

I recently had multiple failures with an 11% abv beer with both of the above yeasts, where zero carbonation was achieved, yet the yeast and sugar dosage rates and temperatures were the same.  I should note that that particular batch of beer was aged in previously used rum barrels that previously held whiskey.  The rest of the beers I have in progress are in previously used wine barrels.    

My next barrel aged beer I have ready for bottle conditioning just got a lab result of 13%.  

I hesitate to use a distillers yeast for fear of the creation of off-flavors during bottle conditioning.  

Any advice would be greatly appreciated.  

Thank you very much,

Joe Jasper

Musings Fermentation Underground, LLC

Newark, DE

www.musingsbrews.com

Hello,

I am seeking advice on sourcing a high ABV capable dry yeast for bottle conditioning.  Although, liquid yeast suggestions will also be very much welcomed. I've tried a couple so far that could handle beer as high as 10.2% abv.  

Those yeasts were Fermentis S-189 lager yeast, and the Red Star Cuvee champagne yeast.  

I am producing wild and/or sour barrel aged beers that have had excessive evaporation rates.  

I recently had multiple failures with an 11% abv beer with both of the above yeasts, where zero carbonation was achieved, yet the yeast and sugar dosage rates and temperatures were the same.  I should note that that particular batch of beer was aged in previously used rum barrels that previously held whiskey.  The rest of the beers I have in progress are in previously used wine barrels.    

My next barrel aged beer I have ready for bottle conditioning just got a lab result of 13%.  

I hesitate to use a distillers yeast for fear of the creation of off-flavors during bottle conditioning.  

Any advice would be greatly appreciated.  

Thank you very much,

Joe Jasper

Musings Fermentation Underground, LLC

Newark, DE

www.musingsbrews.com

Hello,

I am seeking advice on sourcing a high ABV capable dry yeast for bottle conditioning.  Although, liquid yeast suggestions will also be very much welcomed. I've tried a couple so far that could handle beer as high as 10.2% abv.  

Those yeasts were Fermentis S-189 lager yeast, and the Red Star Cuvee champagne yeast.  

I am producing wild and/or sour barrel aged beers that have had excessive evaporation rates.  

I recently had multiple failures with an 11% abv beer with both of the above yeasts, where zero carbonation was achieved, yet the yeast and sugar dosage rates and temperatures were the same.  I should note that that particular batch of beer was aged in previously used rum barrels that previously held whiskey.  The rest of the beers I have in progress are in previously used wine barrels.    

My next barrel aged beer I have ready for bottle conditioning just got a lab result of 13%.  

I hesitate to use a distillers yeast for fear of the creation of off-flavors during bottle conditioning.  

Any advice would be greatly appreciated.  

Thank you very much,

Joe Jasper

Musings Fermentation Underground, LLC

Newark, DE

www.musingsbrews.com

Hello,

I am seeking advice on sourcing a high ABV capable dry yeast for bottle conditioning.  Although, liquid yeast suggestions will also be very much welcomed. I've tried a couple so far that could handle beer as high as 10.2% abv.  

Those yeasts were Fermentis S-189 lager yeast, and the Red Star Cuvee champagne yeast.  

I am producing wild and/or sour barrel aged beers that have had excessive evaporation rates.  

I recently had multiple failures with an 11% abv beer with both of the above yeasts, where zero carbonation was achieved, yet the yeast and sugar dosage rates and temperatures were the same.  I should note that that particular batch of beer was aged in previously used rum barrels that previously held whiskey.  The rest of the beers I have in progress are in previously used wine barrels.    

My next barrel aged beer I have ready for bottle conditioning just got a lab result of 13%.  

I hesitate to use a distillers yeast for fear of the creation of off-flavors during bottle conditioning.  

Any advice would be greatly appreciated.  

Thank you very much,

Joe Jasper

Musings Fermentation Underground, LLC

Newark, DE

www.musingsbrews.com