I pitched some champagne yeast in secondary in my Tripel to get a higher ABV. It was my first time doing this. I was surprised at how bubbly it made the beer. There's no head or real carbonation but should I be concerned about priming and bottling; over-carbonation or bottle bombs?
Question about bottling after champagne yeast
- Thread starter Ben6L6
- Start date
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solbes
Well-Known Member
Not if you allow it to ferment to completion. Give it some time and verify its complete with your hydrometer (readings on consecutive days).
