hoffmeister
Well-Known Member
Sorry if this is a stupid question, but I used my first own recipe the other day (all previous batches have been made from kits) and in an attempt to give the beer a little more strength and body, added some extra malt extract. I think I overdid it, seeing as my starting gravity was much higher than I had planned (around 1.120), but does anyone know what will potentially happen if I don't add champagne yeast? I know that regular ale yeast will only take the fermentation so far, but if I stop there will the beer be overly sweet because of the unfermented sugars or will it be okay? Should I add champagne yeast to continue the fermentation? Thanks.