Rounder999
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- Sep 30, 2008
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I am going to do 2 big extract beers, a Barley wine @ 1090 and a Stong Old Ale @ 1093 OG. I want decent attenuation and I am used to using Dry Yeasts. Any suggestions on how much and when I should use for these? I have heard that champagne yeast could be used but that it should be pitched after the first yeast has slowed down but the more I read the more confused I get.