Anyone Bottle With Cote Des Blanc Yeast

[SacoDeToro]

Anyone out there bottle a Belgian-style beer with Red Star's Cote des Blanc yeast or other wine yeast(s)? Favorable results?

[dmtaylor]

I just used this yeast for making cider, and it's damn good cider. But I wouldn't think it's advisable to ever use one yeast for fermentation, then a more attenuative yeast for bottling/kegging -- you'll end up with refermentation and gushers, if not bombs. FWIW, my cider ended up at 0.999. If I'd made a beer that finished at 1.012 or something, I wouldn't want that going to 0.999 in the bottles! To quote Billy Mays, "Kaboom!!"

[SacoDeToro]

I just used this yeast for making cider, and it's damn good cider. But I wouldn't think it's advisable to ever use one yeast for fermentation, then a more attenuative yeast for bottling/kegging -- you'll end up with refermentation and gushers, if not bombs. FWIW, my cider ended up at 0.999. If I'd made a beer that finished at 1.012 or something, I wouldn't want that going to 0.999 in the bottles! To quote Billy Mays, "Kaboom!!"

Craft brewers use more attenuative yeasts at bottling rather frequently. Brett is probably the most widely used in this capacity (with respect to beer). In general, I agree that bottling with more attenuative yeast can be dicey if you don't account for things ahead of time, but one reason I mentioned the Cote des Blanc is because it's not particularly attenative for a wine yeast. Still, thanks for the input.

[Travisty]

I believe Cote des Blanc has an alcohol tolerance of 14%, however I don't think wine yeast will ferment the long chain sugars left behind by the beer yeast, just the priming sugar. It will ferment the cider down to 0.999 because cider is mostly simple sugars.