greenandgold
Member
My Imperial Stout kid came with a packet of Champagne yeast and instructions to add it when transferring to the secondary to ensure:
a) a drinkable attenuation, and
b) carbonation when bottling.
Two quesitons.
If I take a hydrometer reading when I transfer and the FG is already in the range called for by the receipe is it really necessary to add and will it accomplish the stated goals?
OTOH, is there any reason not to add the additional yeast? Could it change the flavor of the beer somehow?
a) a drinkable attenuation, and
b) carbonation when bottling.
Two quesitons.
If I take a hydrometer reading when I transfer and the FG is already in the range called for by the receipe is it really necessary to add and will it accomplish the stated goals?
OTOH, is there any reason not to add the additional yeast? Could it change the flavor of the beer somehow?