Shea Comfort (aka “the yeast whisperer”) on brewing beer with wine yeast

Via: http://www.thebrewingnetwork.com/post1888/

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Phenolic Off-Flavor Negative (POF -) yeasts are what you want to use

  • May be good for malt based fermentations
  • Most wine yeasts are not good at converting maltotriose and will leave a lot of residual sugars (leaving peach, cherry, and berry notes)

Wine Yeasts are classified as either “Killer”, “Neutral”, or “Susceptible”

  • Alpha/beta amylase
  • Cleaves all complex sugars down to glucose and simple sugars
  • Denatured at 104F
  • Pitch at start of fermentation
  • This will allow most yeasts to ferment out anything to pretty much 1.000. So if you don’t want to ferment that dry, you should ferment in separate fermentors keeping ⅓ non-treated and mix back together with the treated after cold crashing.

Recommended Wine Yeasts for Beer (POF -)

  • Lalvin 71B-1122 Narbonne White Wine Yeast
  • Susceptible yeast
  • Fruit-solid characteristic
  • Lalvin EC-1118 Prise de Mousse Wine Yeast
  • Killer yeast
  • More neutral with low level fruity/winey in the background (target Belgians)
  • Lalvin ICV - K1-V1116 Montpellier White Wine Yeast
  • Killer yeast
  • Stone fruit, peachy; tested in a wheat beer
  • Killer yeast
  • Fresh berry notes
  • Lalvin BM45
  • Killer yeast
  • Prominent cherry notes
  • Strong impact on mouthfeel (polysaccharide matter protein production)
  • Example: ⅓ of batch with BM45 yeast and ⅔ with london dry in a stout; crash the yeast at the end. With 2 days left in fermentation, check the sugar via tasting and add enzymes as needed to drop gravity further.
  • Lallemand Enoferm L2226 Wine Yeast
  • Killer yeast
  • Berry-like

Mouthfeel when using wine yeasts

  • Mouthfeel in regular beers is primarily controlled via the mash
  • With wine yeasts, mouthfeel is produced by yeast autolysis products via fermentation byproducts and/or aging on the lees

Fermentation temperature with wine yeasts

  • Same as beer: higher produces more esters, lower has less esters
  • Depends on what you are wanting that portion of your beer to contribute to the end product

White wine yeasts in mead

  • Apple/pear flavors (or) citrus/tropical/pineapple flavors

Red wine yeasts in mead

  • Cherry/berry flavors

<<<<<Still need to document beyond 1:31:42 in podcast>>>>>

+++++++++Other References+++++++++

Lallemand Yeast Quick Reference