Protocol for finishing a slow fermenting beer with a quicker strain?

Discussion in 'Homebrewing' started by Finn, Jul 31, 2013.

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  1. Finn

    Finn Initiate (0) Nov 20, 2003 Pennsylvania

    Hey folks, I brewed a saison with the Dupont yeast (or wyeast's "equivalent") about 3 weeks ago, and the gravity is around 1.020 (started at 1.041) I am thinking of finishing it with champagne yeast or maybe safale 05. I don't have quite the crazy warm temps for this yeast it needs, but it had a good week or two around 80-85.

    Soooo, how do I go about finishing with another strain without creating off-flavors? I am not clear on the best way to do it. Do I just chuck in the dry yeast and let it go? Or do I need to get it started first with some wort? I don't want to add off flavors due to the yeast not getting oxygen it needs, etc, since it's going into partially fermented beer.

    Thanks!

    Finn
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Here's the problem with trying to finish with Champagne yeast... 3724 is a highly attenuative (although slow) yeast. It's highly attenuative because it's better at eating Maltotriose than most other strains. You can be pretty confident some of the sugars still in your wort right now are Maltotriose. Champagne yeast cannot eat Maltotriose. If you add some other ale strain, most of them can't eat Maltotriose as well as 3724 (so your 3724 might still be nibbling away slowly (or worse, have been encouraged to flocculate by the second strain) when the new strain is finished). Or you could pitch some 3711, which is more attenuative (and faster) than 3724. But assuming you used 3724 because you like the FG it's likely to wind up with, my advice would be patience. 3 weeks is still early for 3724.
     
  3. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I would recommend patience: just let 3724 finish the job.

    If you just can’t wait for some reason, I would pitch 3711. The result of 3724 & 3711 will be a Saison but 3724 will finish up if you give it the time (in all likelihood).

    Cheers!
     
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  4. doobgoob

    doobgoob Initiate (0) Apr 24, 2010 Texas

    Agree with JackHorzempa. Also, if you decide to pitch more yeast, make sure it is fully active. I would make a small starter (don't need growth, just to get the yeast rockin) and use it at high krausen. If it's not active chances are it won't do anything (I think due to the alcohol and low pH in the beer now?)
     
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  5. Finn

    Finn Initiate (0) Nov 20, 2003 Pennsylvania


    Ahh, very good points! I was concerned that the 3724 would keep fermenting after I bottled it and then I'd be in trouble. Oh well, guess I'll just have to be patient! Or pitch 3711.

    Thanks
     
  6. Finn

    Finn Initiate (0) Nov 20, 2003 Pennsylvania

    Roger that. Good call.
     
  7. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Echoing the others...
    • You might try waiting longer. 3724 makes a lovely beer but can take a while to finish.
    • If you do repitch, make a starter to make sure the yeast is active when you pitch
    • Champagne yeast has high alcohol tolerance, but as Vikeman suggested, it's really evolved to deal with simple sugars, such as those that occur in grapes. You'll do better with an ale yeast.
     
  8. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    You've already got most of your flavor profile in the beer. I'd go with a pack of US 05 to finish up if I had to.
     
  9. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    The problem is that US05 won't finish it up to the extent that 3724 would have (and eventually will, in the bottle).
     
  10. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah


    You're right. I'd be too cheap to pitch another pack of 3724 and I'd compromise.
     
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