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Using champagne yeast for a strong IPA?

  • 21-05-2011 12:47pm
    #1
    Camilo
    Closed Accounts Posts: 92 ✭✭


    Hello. I recently made a coopers india pale ale kit and was very diapointed to find out it only ended up being around 4%, as i like my ales to pack a punch.

    I did however enjoy the flavor of the IPA so i plan on making it again but this time jacking it up to aboot 9/10% for a more authentic IPA.

    My question is, will i need to use a different yeast, other than the standard coopers kit-yeast, in order to bring the alcohol level that high? I have been doing some reading and some people suggest using a champagne yeast as it has neutral flavoring and has a high alcohol tolerence level.

    Is this foolish and what can i expect from this? Any advice on what quantities of fermentables and any more appropriate yeast to use will be greatly appreciated.

    -Niall

    P.S. do keep in mind i am doing this from a kit, not all grain or extract brewing


Comments

  • #2
    foghlu
    Registered Users, Registered Users 2 Posts: 210 ✭✭foghlu


    I fooled around with the coopers stout kit, added loads of extra fermentables and made it up to around 17 litres.

    Ended up about 7.5% with just using the kit yeast. But then tried a belgian ale yeast and got nearly 9%


  • #3
    Camilo
    Closed Accounts Posts: 92 ✭✭Camilo


    Aye i was just wondering what the alcohol tolerence of the standard coopers yeasts are.

    Out of curiosity what types and quantities of fermentatbles did you use to bring it to that level and how did it impact the flavor?


  • #4
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    Standard Dry brewing yeast will easily handed 9-10%, double the amount pitched and rehydrate it properly

    The issue with champagne yeast is that it not great at fermenting maltose, which is found in beer wort and not wine must


  • #5
    Camilo
    Closed Accounts Posts: 92 ✭✭Camilo


    oblivious wrote: »
    , double the amount pitched
    Could you explain this?

    EDIT: Do you mean a "yeast starter"? Is that needed for a dry yeast packet?


  • #6
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    Camilo wrote: »
    Could you explain this?

    Use two packs of dry yeast instead of just one

    EDIT: Do you mean a "yeast starter"? Is that needed for a dry yeast packet?[/QUOTE]

    No a starter is to grown yeast mass, rehydration is adding the dry yeast to 100ml of cooled boiled water so as to allow the yeast to regain control over osmotic pressure in their cell membranes


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  • #7
    Camilo
    Closed Accounts Posts: 92 ✭✭Camilo


    oblivious wrote: »
    Use two packs of dry yeast instead of just one

    EDIT: Do you mean a "yeast starter"? Is that needed for a dry yeast packet?

    No a starter is to grown yeast mass, rehydration is adding the dry yeast to 100ml of cooled boiled water so as to allow the yeast to regain control over osmotic pressure in their cell membranes[/QUOTE]
    Cheers.

    If the yeast can handle 9-10% why should i double the amount?


  • #8
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    Camilo wrote: »
    If the yeast can handle 9-10% why should i double the amount?

    its dependent on the gravity and volume of your beer, standard pack of dry yeast are intended for around 20 liters or so and a starting gravity of up to 1.060

    you staring gravity will be a good bit higher and if you are doing 20 liter batches the it best to pitch two packs for optimal fermentation


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