cell
Well-Known Member
I'm making a high gravity beer, around 11% alcohol. I read from the book "Homebrewing for dummies" that after 8-9% I need wine or champagne yeast. I was planning to use Nottingham yeast, but now I'm backing up a little..I'm more concerned about the final taste since I have no experience with wine yeast. What should I do?
Pitch Nottingham in primary, wait 1 month. Then pitch wine yeast in secondary?
Pitch Nottingham in primary, wait 1 month. Then pitch wine yeast in secondary?