Hi All -
I was given a lot (several hundred) packets of Red Star Champagne yeast (high Alochol tolerance, wide temp range) and was interested to see if anyone has ever used this or similar (wine) yeast for brewing beer (Pilsner)?
I've used this yeast before (but not for beer) and like it since it's a really fast starter, low clumping, etc. and has very wide temp tolerance (60 -80F).
What's the down side?
I was given a lot (several hundred) packets of Red Star Champagne yeast (high Alochol tolerance, wide temp range) and was interested to see if anyone has ever used this or similar (wine) yeast for brewing beer (Pilsner)?
I've used this yeast before (but not for beer) and like it since it's a really fast starter, low clumping, etc. and has very wide temp tolerance (60 -80F).
What's the down side?