Bottle conditioning with diastaticus
Posted: 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?
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?