Re-yeasting with a different strain?

You can get away with any type healthy yeast (dry yeast will work). I keep some CBC-1 (dry) on hand just for this purpose. All you are asking them to do is to consume some sucrose. But you only need a little: 1 million cells per ml will do the trick, that's a fraction of what you originally pitched. Once the new yeast settles out, there should only be a thin layer on the bottom of the bottle. But it is important the yeast be healthy . . . if they don't do their job you're screwed.

 

Here's a link to the way I would do it. With what you have invested you really want to get the last step right.

 

Is the Irish Ale yeast more attenuative than the London Ale yeast? If not, then you're wasting your time - there's nothing left for it to eat.

 

I think he's talking about adding yeast before bottling.
If so, I'd use a strain that is both less attenuative and has a high alcohol tolerance.

 

This is what I was thinking.

 

Use the cbc-1 strain as recommended. It works and I've never had any off flavors, loss or change of original flavor when utilizing cbc-1.

I've bottled a beer that the original yeast SHOULD have bee viable, but pooped out before eating the bottling sugar addition that I had to pop the tops off, add a small amount of rehydrated cbc-1 and then re cap to get carbing again.

Worked very well, just had to use a pipette/ dropper to dose each bottle, blanket in c02 and then re cap.



Champagne yeast can be used as well, but cbc-1 is designed for higher alcohol tolerance for applications such as this.

 

Champagne strains are tolerant of the same high alcohol levels as cbc-1. I'm not saying it's necessarily better, just that it's not somehow less suitable for surviving carbonation of a barleywine.

 

C

Certainly. And I have used both.

I came across cbc-1 when I had issues with a bba barley wine that was 18% alc. I tried champagne yeast and oy got a very small amount of carbonation. Was told to use cbc-1 by a fellow brewer who had a similar issue and it carbed properly when the champagne couldn't quite cut it at that high of alc %.

 

To add to my last comment; CBC-1 is less atenuative than Champagne yeast also; so there is less chance of flavors changing in the finished product and the possibility of a dryer beer than was intended.

Although the chapagne yeast most liekly not dry it out too much, with certain dry strains it could happen.

Some dry champagne yeasts can consume trisaccharides like maltotriose; CBC-1 does not. You can't lump all Champagne yeasts into the "will not consume maltotriose" camp...