Erdinger Weissbier Bottle Yeast

[Twogunrocky]

Does anyone know conclusively which yeast is used to bottle condition, is it the original fermentation yeast or a bottling yeast?

as the description is a little ambiguous. TIA

 

[crescent city Mike]

They, as most weissbier brewers, use lager yeast for bottle conditioning.

 

[An Ankoù]

They, as most weissbier brewers, use lager yeast for bottle conditioning.

Not questioning your wisdom @crescent city Mike , but why would they do such a thing? Erdinger is a cloudy beer where they want the low-flocculating yeast to remain in suspension so there's plenty of active yeast there to condition the beer. Lallemand Munich Classic will tolerate 12% alcohol so there should be plenty of oomph left in the yeast.
Having said that, I wonder if Erdinger pasteurise and force carbonate their beers.
There are some insights here, but nothing very conclusive.
https://uk.erdinger.de/beer/weissbier.html

 

[Twogunrocky]

My thoughts exactly AA..... I emailed them directly about bottle conditioning, and their water profile, they wasn't prepared to share their water, and i've heard nothing back with regards to bottle conditioning yeast. But reading through everything on their website is leaning toward them not adding any further yeast for conditioning, just what is present.
Just not entirely sure.

 

[dad_of_jon]

My thoughts exactly AA..... I emailed them directly about bottle conditioning, and their water profile, they wasn't prepared to share their water, and i've heard nothing back with regards to bottle conditioning yeast. But reading through everything on their website is leaning toward them not adding any further yeast for conditioning, just what is present.
Just not entirely sure.

I wonder if you can get the water profile from the water company that supplies erding? At least it would be a starting point. With regards to the yeast it does taste good whereas some yeasts are best left unpoured at the bottom of the bottle.

I did make an aventinus clone recently and got a great result by using wb-06 then helping it get above 8% with gervin. A bit off topic I know. I will try the yeast from my next weissbeir and compare it to the one in the erdinger bottle but thats not likely to be this side of April 2023 when I brew another batch of weissbeir

 

[Twogunrocky]

That's a possibility for the water, I'm just experimenting with wheat beers right now and primarily just trying to find out if it's worth culturing up what's in the bottle.
I'll be doing the Blue Moon recipe too from the great thread on HBT, supplied by a guy who helped formulate the original in 1995.

 

[Jim Brewster]

why would they do such a thing?

Just speculating, but I can think that attenuation would possibly be a factor, with a highly carbed beer it might warrant a higher attenuating neutral yeast in the bottle. Also for a dryer finish perhaps.

It just occurred to me for the opposite reason - opening a beer which used a low attenuating yeast (M-15), and then realizing that attenuation isn't accounted for in the priming calculator I used, which might explain the lack of hiss on opening.