General Category > Yeast and Fermentation

Blond Ale using S05 - Secondary Champagne Yeast?

(1/2) > >>

oledge:
I have a light blonde ale going that had an original gravity of 1.056 and it is now in the secondary at 1.018.  It has only been in the secondary for a couple of days.  I am considering splitting the secondary into two and adding Red Star Champagne yeast.  My thoughts are that it will make a dry, crisp tasting beer with slightly higher alcohol content.  Anyone every try Champagne yeast in a low alcohol beer?  Any thoughts on how this might come out?

bo_gator:
From all I have heard/read champagne yeast in beer is a bad idea flavor wise

denny:

--- Quote from: bo_gator on January 03, 2010, 04:26:25 PM ---From all I have heard/read champagne yeast in beer is a bad idea flavor wise

--- End quote ---

That's been my experience.

babalu87:
How long was the beer in primary?

Unless you used an un-healthy yeast then the beer is probably done

All-grain or extract?

Fast ferment test is worth doing, this will tell you what your FG will be

oledge:
Thanks for the input.  It was an all grain mash and it is now 8 days in (4 in primary).  I haven't taken a final yet, but there is no action what so ever.  I think I will just continue to let it clear a few days and keg it like it is.  It was just a whim that I had because we had some left over yeast from making root beer.

Navigation

[0] Message Index

[#] Next page