A month or so ago I bottled a kind-of strong amber beer (about 7% ABV) made with LalBrew Köln yeast. The one bottle that I put in a PET plastic bottle for a "tester" carbonated, but so far all the 22oz glass bottles have been flat, or almost flat. And they taste sweet. Perhaps the plastic bottle only carbonated because it wasn't sanitized well enough; they are very hard to clean thoroughly.
I'm thinking of opening each of the glass bottles and adding a little fresh yeast and recapping. Can EC-1118 or Red Star Premier Cuvee ferment complex sugars like maltotriose? I want a powerful yeast but one that only metabolizes simple sugars, otherwise they will overcarb. I'm going to rehydrate the yeast and then use a pipette or dropper to add just a CC or two to each bottle.
The other thing I'm going to try when I get back home (I'm out of town for a while) is using this as a top-up to add flavor to Hamm's or Natural Ice (etc)
I'm thinking of opening each of the glass bottles and adding a little fresh yeast and recapping. Can EC-1118 or Red Star Premier Cuvee ferment complex sugars like maltotriose? I want a powerful yeast but one that only metabolizes simple sugars, otherwise they will overcarb. I'm going to rehydrate the yeast and then use a pipette or dropper to add just a CC or two to each bottle.
The other thing I'm going to try when I get back home (I'm out of town for a while) is using this as a top-up to add flavor to Hamm's or Natural Ice (etc)