smokinghole said:Are you adding plain sugar to build the ABV? If not then no you don't need to.
spearko520 said:i think the 099 is better than the champagne yeast. i used champagne yeasts on high ABV's 15 years ago- let the 099 work it. i've got a 17 percenter (w 099 as secondary) that has been in bottles for 5 months and is just starting to foam. Go mountainhawks!
martyjmc said:If the champagne yeast were used would it change the flavor or harm the beer in anyway?
martyjmc said:I'm thinking about putting this one in my secondary fermenter because we had an unusual hot spell and it got way too hot at the early stage of fermenting. I will leave it in secondary for about four months or more and might add the champagne yeast anyway. What are your thoughts.
JLem said:Adding additional yeast after an extended secondary is often a good idea. This will ensure you have healthy yeast for bottle conditioning.
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