4 replies to this topic

[Noontime]

Does anyone know if Premier Cuvee will ferment lactose or maltodextrine? I made a beer I'm calling "the kitchen sink" because it has EVERYTHING I had in it...brown rice syrup, honey, molasses, bananas, lactose, maltodextrin, agave syrup, ect and about a pound of hops. This is a gluten free beer by the way. I bottled with corn sugar but 2 weeks later its still flat (I'm guessing the alcohol may be high and it spent 4 weeks in primary). I'm thinking of making a starter of premier cuvee (because I happen to have a packet) and add that to the bottles to see if I can get it to carbonate. But I don't want to create bottle bombs if wine yeast will ferment things that beer yeast traditionally does not.

Any help would be greatly appreciated.

[TomasK]

David, I'm almost certain that no Saccharomyces yeast (commonly used beer/wine strains, anyway) will ferment lactose and maltodextrin. Wild yeast and bacteria may be a different story, so it goes without saying that sanitation is important.

[ScottNC]

Does anyone know if Premier Cuvee will ferment lactose or maltodextrine? I made a beer I'm calling "the kitchen sink" because it has EVERYTHING I had in it...brown rice syrup, honey, molasses, bananas, lactose, maltodextrin, agave syrup, ect and about a pound of hops.

Any help would be greatly appreciated.

A pound of hops?? Can't help with the Cuvee question. Curious, what yeast did you use, what was the OG and the FG?

Two weeks isn't necessarliy a long wait to bottle condition, I've had some that took well over a month. Store in a warmish room for a couple more weeks and sample again. If there is the slightist poof when opening after that I'd let it sit unmolested for a few weeks more.

[D&S]

Maltodextrin is a polysaccharide made up of d-glucose units. If it's hydrolyzed first, S. cerevisiae could ferment. Lactose has a similar problem. Lactose is a disaccharide of glucose and galactose. S. cerevisiae can't metabolize unless it's hydrolyzed first. S. cerevisiae has no lactose permease.

[Noontime]

Thanks guys. I made a starter of the cuvee and opened the first one to be fixed...and sure enough a little puff; so it looks like it's just going slow.

Scott- I don't have my notes with me, but the yeast was Safale WB-06. I don't know what the OG or FG was but I can tell you it was high...a pretty sweet beer (to augment the high expected bitter). The hops were all Amarillo with a 90 minute boil, a couple of ounces dropped in every few minutes then quite a bit dry hopped. Its really quite delicious still, but will be even better if well carbonated.

Thanks again guys for your help.