Originally Posted by stokems
Has anyone ever used Montrachet or other champagne yeast to ferment a ale or lager ect. Please let me know hwat the results were. Did it increase gravity or just taste like $hit?
I'm assuming you mean a wine yeast. It will add a wineish flavor, hard to describe. I attempted a lemonade malt beverage once and tasted it before the lemon was added.
If you want to experiment go for it, but i would not advise it for something your not willing to ruin.