Originally Posted by Christafer11
Ok update time. I just checked the brew and it still has an air bubble about ever two seconds. It's at 1032 right now and still coming down. My question will be from this point, Should I pitch the champagne yeast and if yes when? I am planning to rack to a secondary just not sure of time. Now or when the org yeast (dry notty) stops? If I add the second yeast should I do it in the secondary? I am going to dry hop whole leaf 2oz cascade in secondary also.
If your notty is still going (by SG movement, not bubbles) then I would say wait for the notty to finish and see where your gravity is. You probably don't want it to dry out too much, you'll need some residual sweetness to balance out the alcohol.
Rack over to a bright tank after the fermentation is complete and bulk age until palatable, add the dry hops about 10 days or a week before bottling. If you dry hop to soon the volatiles will dissipate before you have a chance to bottle.
I would only add the champagne yeast if the notty couldn't get it to the low 20's, and I would try to make a starter for it so it had some alcohol conditioning.
That's what I'd try were I in your shoes.
Edit: I will be watching for updates too, I'm curious about how it turns out. To the spirit of trying things to see what happens!