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Old 05-06-2013, 03:53 AM   #21
sweetcell
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save the champagne yeast for later. wine yeasts can't digest maltose so that will be left behind. champagne yeast is also a "killer yeast", it will kill any sacc in there.

as suggested above: get a high gravity yeast (wlp090, wpl099, 1056, some of wyeast's belgian strains, etc), make a starter, and pitch that at high krausen

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Originally Posted by FluffyMuffins View Post
I won't be able to get out to the store till Saturday. Will that be too late?
sooner is better, but you should be fine.


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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 05-06-2013, 12:58 PM   #22
SpeedYellow
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Quote:
Originally Posted by FluffyMuffins
I won't be able to get out to the store till Saturday. Will that be too late?
After a week and a half, the beer will probably be either done or stuck, and pitching more yeast at that point may not help much. Can't hurt though.

 
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