Brewing Master

Question:

The practice of some commercial brewers of adding a second yeast for bottle fermentation (filtering out the yeast used during primary fermentation) has been discussed here…. I was wondering–I can’t imagine that yeast added at that late of a date could effect the flavor. Is this practice used soley to prevent people from harvesting the primary yeast? — To reply, remove ".nospam" and replace "spamless" with "nassau"

Response:

It’s commonly used in higher gravity beers because the yeast in suspension is usually pretty pooped and unable to carbonate the beer quickly.  A charge of bottling yeast with priming sugar will usually work better.  Bottling yeast strains are not selected for flavour contribution, and from what I’ve read some European breweries use lager yeasts for bottling because of their neutral flavour contribution. In a homebrewing context this technique may work well, especially with high gravity brews.  However, in the stronger beers I’ve brewed, an extra couple of weeks of conditioning was all that was need to get good carbonation. Regards, Drew The practice of some commercial brewers of adding a second yeast for bottle fermentation (filtering out the yeast used during primary fermentation) has been discussed here…. I was wondering–I can’t imagine that yeast added at that late of a date could effect the flavor. Is this practice used soley to prevent people from harvesting the primary yeast?

– Drew Avis, Calgary, Alberta | Beer is good for you Visit my "Cheap is Good Brewery" and "Who’s Who on RCB": http://www.geocities.com/NapaValley/Vineyard/5543/

Response:

The major reason for this is that their fermentation yeast is a poor flocculator so it would be very quickly/easily stirred up in a bottle. So they filter out their fermentation yeast, and add a very flooculant second yeast so that it drops to the bottom of the bottle and stays there. Good luck, Dan Cole – Hide quoted text — Show quoted text – The practice of some commercial brewers of adding a second yeast for bottle fermentation (filtering out the yeast used during primary fermentation) has been discussed here…. I was wondering–I can’t imagine that yeast added at that late of a date could effect the flavor. Is this practice used soley to prevent people from harvesting the primary yeast? — To reply, remove ".nospam" and replace "spamless" with "nassau"

Response: