sidepart
Well-Known Member
Just a curiosity. I'm going to be making a pretty hefty Russian Imperial Stout that's going to sit around in a secondary for awhile. I wanted to add some extra yeast to the bottling bucket to be certain I get carbonation.
I only need a couple of grams. Should I really hike out to the brewshop for that, or could I just pitch in a gram or two of bread yeast instead? It's such a small amount, I can't think it'd make much of a flavor difference if any. Only thing I'd be concerned about is the temperature at which bread yeast ferments.
I only need a couple of grams. Should I really hike out to the brewshop for that, or could I just pitch in a gram or two of bread yeast instead? It's such a small amount, I can't think it'd make much of a flavor difference if any. Only thing I'd be concerned about is the temperature at which bread yeast ferments.