Moa wine yeast

[emnpaul]

G'day,

I have a bottle of Moa Noir (dark lager) in the fridge. Noticed it has some slurry on the bottom. I did some digging with my Google shovel and it appears to be some kind of wine yeast used for bottling but I couldn't find out what type.

I was considering trying to propogate this with a view to using in a dry cider. Can anyone offer an opinion as to whether or not this is a good idea or worth while experiment?

[Oliver]

I used the Google machine on the www.moabeer.com website and it doesn't make reference, from what I can see, to being bottle conditioned with wine yeast, rather that it's conditioned with a "bottom-fermenting yeast". Given it's a lager, this may well be the same yeast it's fermented with.

There are other sites that say it's a wine yeast.

Maybe it'd be worth emailing the brewery to see if they will reveal what type of yeast it is.

Let us know how you go.

Oliver

[emnpaul]

Good idea to email the brewery. I was a bit suprised they would be so forthcoming with information, but never the less I got this response from their head brewer David Nicholls.

"Hi Paul
Yes you are correct. The sediment will be a mixed culture of our primary fermentation lager yeast and our secondary fermentation wine yeast".

So that's it. A bit of both. He declined to mention any particular strains, not that I can blame him for that.

I'm not sure what a warm ferment with a lager plus wine yeast will produce. Might be worth a try just to find out. 12L of Aldi appple juice should do the trick.