Apologies for the thread drift, but does anyone have experience using wine yeasts to do a FFT?
I had been under the impression that Belgian beer yeasts and wine yeasts were genetically, possibly, not all that distant from each other. And most wine yeasts have very high levels of alcohol tolerance. So I thought I could use a dry wine yeast to do a FFT on a dunkel. I always have lots of extra wine yeast around, and it was my first go at using 100% munich malts and so wanted to monitor the ferment.
The FFT stalled at 1.020; the dunkel fermentation (with WL833) is now at 1.016 and appears to still be going. I think I did the procedure correctly, so this appears to be a simple case of the wine yeast not liking those munich malts. The OG was 56 so the alcohol level is well within the tolerance for this Lalvin yeast (k111 I think).
Kai recommends using bread yeast.