Help with QUICK Decision (I'm an Idiot)

Just pitched Red Star Dry Champagne Yeast onto my ALE wort.

Recipe
3 lb Briess Gold LME
1.5 lb Muntons Amber DME
1.5 lb Muntons Light DME
1.5 lb Muntons Extra Lite DME
.5 lb Smoked 2 Row
2 oz Roasted Barley


1 oz Northern Brewer 60 min
1 oz Northern Brewer 15 min
1.25 oz Cascade 10 min
.75 oz Cascaded 2 min

SG 1.053
Temp at Piching 75 F


I was making a brew with random ingredients I had laying around. Everything was going well. I was watching the Cardinals on Opening Day and accidentally pitched the champagne yeast instead of the packed of Muntons Dry Yeast I had.

What should I do. Leave it and see what happens or Pitch the Muntons as Well

Unfortunally I have no Homebrew, so I'm having a Hard time relaxing.

Umm...I think your are in a position where you can't do much. You are going to have a very dry beer methinks
Who knows it could turn out for the best.


Dan

Stick a pile of DME in in and come to the dark side with a Beast!!!

ride it out...it's an experiment anyway...

Add some bread yeast.

EDIT: Sorry, TX said I have to say something useful, so RDWHAHB. It'll be quite dry. Perhaps you can call it the champagne of beers. Wait, that might already be taken.

I dont think that adding the ale yeast will make much of a difference. It may add some of its charecteristics, but I think that, yeastwise, the beer will be dominated by the champagne yeast. It should end up drinkable, if a little dry.

- magno

Sounds like almost the perfect Red Ale to me...


I wouldn't do a ****ing thing!!!!

Thanks Guys. I'm just gonna let it be and see how it turns out.

Sounds like you've made your mind up, but Dibby does have a good idea. You could add a couple of pounds of DME in a few days and end up with a monster.

It might be a little slow in fermenting & finish dry, but I don't see any problem. The smoked 2-row will probably be the dominate flavor after the Cascades.

How much longer do you think I should wait in the Primary, It seems to have stalled out at 1.023, The Temp has dropped a few degrees to 67. Whatcha think?

I concur---supplement with a mini-boil addition. As long as you've got a big-boy high-alc yeast in there, you may as well take advantage and make a big-boy high-alc brew. Here's what I'd do: put a gallon of water on the stove. Steep some specialty grains like special B or Victory, maybe even biscuit and honey malts. Take them out, then add a bunch of extract and some boiling hops, and do a little 30-45min boil. Cool it down and add it to the rest of the batch. You'll end up with a nice big-assed brew, rather than just an extremely dry one.

You could also add maltodextrin to that mini-boil, so as to add some unfermentables and make sure it doesn't finish TOO dry.

fiddup_is_a_middup said:

How much longer do you think I should wait in the Primary, It seems to have stalled out at 1.023, The Temp has dropped a few degrees to 67. Whatcha think?

Click to expand...

how do you know it's stalled? any airlock activity? any krausen? you could raise your temps into the 70's and give the carboy a good swirl to rouse any lazy yeast.

SG has been 1.023 for 4 days and no krausen. I just went a head and kegged it. I will keep an eye on it and relieve some pressure if neccesary. after a couple of weeks I'll probably move it to my lager fridge and give it a few more weeks. It tastes pretty good, definitly a little dry but the hops and smoked 2 row really come through nicely.

fiddup_is_a_middup said:

SG has been 1.023 for 4 days and no krausen. I just went a head and kegged it. I will keep an eye on it and relieve some pressure if neccesary. after a couple of weeks I'll probably move it to my lager fridge and give it a few more weeks. It tastes pretty good, definitly a little dry but the hops and smoked 2 row really come through nicely.

Click to expand...

Are you sure the gravity reading is correct? I wouldn't expect a 1.023 FG would taste dry. I tend to think of dry as 1.009 FG or lower.
Craig