« on: January 03, 2010, 02:52:04 PM »
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?