Cartman98

Recipes 

So here's the problem, my buddy wanted a Chocolate coffee stout, he gets the ingredients and we brew it up tonight. Well because he was in a hurry...he grabbed my 5 gram packet of Montrachet (wine) yeast for my next batch of Apfelwein (bastard!) and dumped that in. Not seeing what he did after he took off I was putting everything away and found his 11 grams of Nottingham and knew exactly what happened.
So the question is, do I pitch in the Nottingham as well? Leave it alone? Beat him for ruining my plans for more Apfelwein?

Iordz

Recipes 

I think you'll get an interesting beer. It might be very dry and it probably won't have any esters associated with saccharomyces cerevisiae but it will be good beer.

landhoney

Recipes 

I don't know a definite answer - thanks a lot right If it were me, I'd pitch the nottingham too. However, I think it would be great if you let it ferment with the wine yeast as an experiment- I've wondered what it'd be like to do this, beside being dry of course. BTW, he did it - its his mess.

sause

Recipes 

I would just leave it. It wouldn't do much anyways. Yes it might be dry but lets see if this leads to a great way to do a Guinness clone.

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deharris

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I listened to a Basic Brewing Radio podcast recently which discussed a brewery that is intentionally using wine yeasts and getting good and interesting results. The outcome was not discussed in detail and I don't remember the name of the brewery. Still, you should take comfort that you may have a unique and tasty beer on the way. Let us know how it goes!

beerdad

Recipes 

Wow a wine yeast in beer sounds interesting. I was making a honey brown ale and botched the starter. I used a european ale yeast instead.

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craiger_ny

Recipes 

I used a wine yeast in a blackberry wheat beer. It was pretty uninteresting as far as yeast flavor goes (good wheat flavor and calarified crystal clear though). I'd pitch the Nottingham

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Drunkensatyr

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I doubt that the Nottingham is going to do much for you at this point. Montrachet has a much higher attenuation. IMHO you would just be wasting the Nottingham. BTW you can make apfelwein with Nottingham. RDWHAHB

Professor Frink

Recipes 

I say leave it. You might start a trend if it comes out well.

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david_42

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Leave it alone. The wine yeast might have a slightly lower attenuation, because it wasn't selected for processing the more complex malts, but the flavor won't change.

If you are not happy with the final gravity, then pitch the Nottingham.

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