Beer Forum

Hey all! I'm looking to make a present for my brother's wedding, combining his favorite wine (Petite Sirah) with his favorite beer (flanders red).

I know 10 months might be a bit of a rush, but if it's not ready he'll just get it late. In any event I'm going to start with JZ's recipe. However I'm going to split the 10 gallon batch 2 ways. 5 gallons are going to be primary fermented with Cal Ale like JZ. I want to ferment the other 5 gallons with a red wine yeast to more strongly emphasize the PS character. Plus, I think the wine yeast may leave residual sugar to feed the secondary fermentation with bugs.

I've never used wine yeasts. I was wondering if anyone could help me out by suggesting some good strains of yeast?

http://www.babblebelt.com/newboard/thre ... pg=1&add=1

These guys can probably tell you everything you need to know.

Look for the show with Shea Comfort in the archives, he's got a lot to say about wine yeasts in beer.

+1 on the Shea Comfort show!

You may want to do a sour mash to speed it up a bit. Also morewine has some good info on the different yeasts and characteristics.

https://docs.google.com/viewer?url=http ... stpair.pdf

Do any of you know what the effects of a "killer" strain would be on the roselare blend? does it affect Brett? other microbes?

thatguy314 wrote:Do any of you know what the effects of a "killer" strain would be on the roselare blend? does it affect Brett? other microbes?

All the Wine Yeast I know of is not a Brett killer

Preface: I have not done this myself, so have no firsthand experience.

The way I understand it, the "killer" protein only applies to yeast. So you don't have to worry about the other microbes. Moreover, it only applies to yeast of the same genus, so the various Saccharomyces spp. So Brett won't be affected.