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Old 07-27-2011, 04:13 PM   #1
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Join Date: May 2011
Location: Nashville, TN
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I've just used Champagne yeast, and it takes it to "Dry as a Bone". What is your favorite yeast to end at something semi-dry. A hint of sweetness.

I know I can back sweeten, but... um... I'm a little lazy. Maybe some type of ale yeast? Maybe Nottingham or Safales? Ending somewhere between 8-10% ABV?


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Old 07-27-2011, 05:09 PM   #2
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laven 71b. 1116 and 1118 for dry

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Old 07-27-2011, 05:40 PM   #3
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Nottingham will take you to 12+% pretty easily.
Backsweetening is pretty easy, and you can get the sweetness just right.

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Old 07-30-2011, 11:40 AM   #4
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D21, K1V-1116, 71B - in descending order....
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

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