Bigfoot clone with champagne yeast

Brewer's Friend 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Rush

Rush

Well-Known Member
Joined
Aug 22, 2008
Messages
162
Reaction score
63
Location
New Orleans
I ordered the Bigfoot clone from Austin Homebrew and it came with a packet of champagne yeast. The instructions call for it to be pitched into the secondary fermenter after racking. I've never brewed a beer this big, and I've also never used champagne yeast. The beer is supposed to have a SG of 1.097. I'll be using a starter like I always do. My question is this ...is the champagne yeast really needed? What is it used for in this case? I'm just worried it'll attenuate too much and end up drier than I expect.
 
Rush said:
I ordered the Bigfoot clone from Austin Homebrew and it came with a packet of champagne yeast. The instructions call for it to be pitched into the secondary fermenter after racking. I've never brewed a beer this big, and I've also never used champagne yeast. The beer is supposed to have a SG of 1.097. I'll be using a starter like I always do. My question is this ...is the champagne yeast really needed? What is it used for in this case? I'm just worried it'll attenuate too much and end up drier than I expect.
Click to expand...


HMMM..that seems odd, I did a clone of bigfoot and repitched ale yeast and to turned out fantastic...Bigfoot IMO is not that dry and this yeast will bring the FG down too far..

J
 
discgolfin said:
HMMM..that seems odd, I did a clone of bigfoot and repitched ale yeast and to turned out fantastic...Bigfoot IMO is not that dry and this yeast will bring the FG down too far..

J
Click to expand...

Before I got the kit and saw the second pack of yeast, I didn't even know I had to *repitch*. I was just going to pitch the BW on top of the yeast cake from a previous batch. Will that not be enough? I've never repitched before so this is all new to me. All of my previous beers have been 1.070 or lower so I'm new to "big beers".
 
I pitched a Barleywine (1.096) on a Nottingham cake from an IPA. Finished at 1.012 IIRC. Pitching on a cake should work fine. Save the Champagne yeast for uh... Champagne.
 

Similar threads

J
Graff with Champagne Yeast & Ale Yeast
Replies
1
Views
701
Wrendelar
Wrendelar
Brooothru
Turbo Yeast (help) for White Claw Seltzer Knock-off
Replies
20
Views
913
ba-brewer
ba-brewer
H
Yeast starter not starting
Replies
16
Views
1K
HB2112
H
Juanroberts
Final Gravity too high
Replies
2
Views
612
hotbeer
hotbeer
L
Yeast Suggestion for this Red Ale Clone Recipe
Replies
9
Views
689
beren
beren
InkBird 300

Latest posts

Back
Top