So we created a beer on Saturday. with this recipe
4lb wheat malt
5lb frozen raspberries
1lb Dark Belgian Candi Sugar
2oz Cascade Hops
Wyeast Bavarian Wheat something??
US 05 dry yeast
Did a multi step infusion mash got a good conversion. threw the wort in the 7.9 gallon fermenter planning to bring out 5 to the secondary. Got stuck, the WYEAST didn't take. New Supply shop, might be old. had a friend with me trying to explain too much to him at the same time. After 36 hours got antsy and dropped the US-05 in there. It is roaring and boaring, but my question is should I add the Champagne yeast that I piked up. I do not know if there is enough sugar to warrant drying it out. I am afraid it may be the wrong thing to do. I was intrigued after seeing it so many places as a late adder to a stronger beer.
Hey i am going for he summer sipper, so maybe???