stephenkentucky
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- 4/8/06
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As well as being a brewer I am a winemaker, I was wondering whether anyone has tried using some of the commonly used wine yeasts which are available, for beer production. Styles I think may work would be something like Lalvin ICV 254D for dark ales, this is a terrific older variety of sachharomyces cerevisiae, which is commonly used for shiraz, it is a killer strain which is known to kill indiginous strains. Another potential would be Prisse-de-Mousse the classic champagne yeast used by Dom - Perignon as well as a large number of French champagne houses. I reckon that this would work with Wits and Heffe's beautifully. I may be way off track here but if anyone has tried these or any other wine yeasts I would love to hear what your experience was. As all the wine strains of yeast owe their discovery and initial development to brewing ( the hint is in the name cerevisiae, meaning beer) I think that it could be interesting to take some of the wine strains back to their origins. Also I have these yeasts in Kilo lots.