Bottle conditioning with diastaticus

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Bottle conditioning with diastaticus

Post by Stasis » Thu Jan 31, 2019 12:27 pm

I usually keg but I'm planning to brew a saison, bottle it and put it away for a while at cellar temp (55°F or so). The strain I want to use is a French Saison (i.e. a diastaticus variant).

I'm not sure what the protocol is for bottling beer containing Saccharomyces cerevisiae var. diastaticus. Do any special precautions need to be taken to avoid bottle bombs? Are the dextrins hydrolyzed during the primary fermentation, or would the beer need to sit longer than normal before packaging to ensure it's actually finished fermenting? Normally, if I get two identical SG readings 24 hours apart, I'm satisfied that no more fermentation will take place. Does that hold true with diastaticus?

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Re: Bottle conditioning with diastaticus

Post by KB1138 » Thu Jan 31, 2019 2:26 pm

I think you'll find that you'll end with a very low fg. There won't be much left for the yeast to chew on by the time you bottle it. Just give the beer time in primary and make sure you have a stable gravity reading.
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Re: Bottle conditioning with diastaticus

Post by mckay75 » Thu Jan 31, 2019 3:44 pm

I've used 3711 several times...and its a beast! Each time its blown through the wort in a matter of days and always finishes very low...1.002 for FG was common with alot of the batches. I've bottled with it a few times and haven't had any bottle bombs.

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