Rush
Well-Known Member
I ordered the Bigfoot clone from Austin Homebrew and it came with a packet of champagne yeast. The instructions call for it to be pitched into the secondary fermenter after racking. I've never brewed a beer this big, and I've also never used champagne yeast. The beer is supposed to have a SG of 1.097. I'll be using a starter like I always do. My question is this ...is the champagne yeast really needed? What is it used for in this case? I'm just worried it'll attenuate too much and end up drier than I expect.