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Contents:
Pitching yeast only - no priming sugar (Don Van Valkenburg)
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Date: Thu, 29 Apr 2010 11:22:36 -0700
From: Don Van Valkenburg <valkenburg at verizon.net>
Subject: Pitching yeast only - no priming sugar
Greetings all. It has been a long time since I have visited HBD, but
the good news is I am still brewing.
Anyhow, I have done what I think is an excellent Belgium . I split a 10
gal batch and use two different yeasts, White labs Abbey(WLP530), and
the Bastogone(WLP510). I still do a starter even with White labs and
besides, these vials were a few months out of date. But to get to the
point, the Abbey didn't look as robust as the Bastogone, so I split my
starter between two 5 gal batches and got a very healthy ferment that
started within 12 hours. Then two days later I still had a flask of
Abbey yeast and was ready to dump it, but before I did, I smelled and
tasted. I couldn't find any off oder or taste and thought what the
heck, and pitched it into one of the carboys and got secondary and more
intense activity on that batch.
SG 1.060
FG; batch A+B yeast = 1.010
FG batch B yeast only= 1.012
Thus you can see the attenuation of Abbey + Bastogone was much better so
now I am thinking of bottling some of the B batch (the one fermented
with only Bastogone) . Since it fermented out to only 1.012 I am
thinking of simply pitching a more attenuative yeast such as WLP 540
Abbey IV, with an attenuation of up to 85%, I am thinking it is all I
need to create some carbonation and a bottle conditioned beer.
My reasoning is that 3/4 cup of corn sugar yields about 1.0025 points,
so there may already be sufficient sugars, given the right yeast.
Has anyone tried just pitching yeast, and no sugar ?
Don
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End of HOMEBREW Digest #5679, 04/29/10
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