From the HBD Archive
From: Michael Bergman <>
Subject: Champagne Yeast and More ??? on dry hopping
Date: 1989-02-10 16:08:06 GMT

>>First , an apology to Dr. Andrews. I didn't make sure my brain was
>>engaged prior to releasing my hands to reply about the yeast issue.
>>Oh well. But while on the subject, I mentioned I bottled a kit of
>>root beer about 4 weeks back. Well to see if I had any 12oz. time
>>bombs lurking in my cellar, I opened one to see where the carbonation
>>had gotten to. Well it hasn't gotten far at all in this time. There
>>was perceivable carbonation just starting, but *just* preceivable.
>>Therefore I would hazard a guess that the champagne yeast is not as
>>vigorous as _beer_ yeast.(there I got it right this time) So I think
>>using champagne yeast for these applications appears to be a better

If the cellar is cool, the "problem" might be that champagne yeast
likes it warmer than beer yeast.


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.