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Only reason really is that it seems with the champagne yeast I can control the yeast flavor more and not have to do late addition addings. I was at the WL website and it said something about how the higher the original OG the more likely to have a wine taste. I was going try and figure out how...

Haha, actually I was leaning towards an Irish Red. The yeast flavor isn't extremely important in it and with the roasted barley and caramel I thought it would have a nice malty sweetness still reguardless of the champagne yeast.

I looked at the WLP 099 and it claims the higher OG you have the more like wine it is going to taste. When reading into Lalvin, the claim was it is clean and dry so it shouldn't have a negative effect on flavor.

Okay, I've been looking into using champagne yeast for a very high alcohol beer. I'm just a little curious about the techniques. My plan was to use a recipe I already have before... Not sure which one yet. But to up the fermentables to bring the OG over 1.100. Then to hit it with an ale yeast...

Awesome thanks for the input. Do you think I will need to repitch or should I just see if fermentation continues after and judge it off of that?

So I brewed up Dangerbrew's "Drunken Lullaby" Irish Red and I made a little mistake. I'm relatively new and this was my first partial mash. I followed the recipe to a t, even the protein rests. The recipe is something like this, I don't feel like looking back, but you'll get the jist: 6lbs...

What would your opinion be on letting it ferment for a few days as is..... Racking to secondary and boiling up half the amount (1/2lb) of brown sugar.... cooling it... adding to secondary and possibly repitching if it the yeast doesn't start to do it's thing? I'll probably post this out in...

Yeah I stirred well, even let it boil for closer to 7 minutes than 5. I don't remember the OG, it's written down at home. It was low I remember that. I had to let sit for a few hours with the air lock on before I pitched to let it cool, I did notice it looked like the sugar was resuspending...

Yeah I went ahead and made it last night. One question I had though...... The 1lb of brown sugar at 5 minutes left in the boil..... It didn't quite disolve now I have a cake of brown sugar on the bottom of my fermenter, was that the idea or am I going to have to be reaaaaaaal carefully when...

I only have a 4 gallon brewpot so when it comes to aerating I'm a little confused.... When I used my plastic fermenter I use a whisk but I have beer fermenting in it right now and am just finishing up another batch so I'm going to use my glass carboy for the first time.... How do I aerate the...

Awesome thanks for you help.

Just took a look at the yeast washing sticky and thought it would be a good idea to start doing this with some of the yeasts. Every month or so I've been doing a very simple Hefeweizen.... Just 6 pounds wheat dme, 1lb caramel 20L, and WL 300 I believe is the strain I've been using. I ordered...

^^^ haha yea that's kind of what I was thinking.

I am about to embark on my first partial mash after work today. I ordered up all the ingredients for an Irish Red and like a dummy forgot to order the yeast..... The recipe calls for Nottingham. I have a ton of Munton's Gold and Cooper's Ale lying around. Will either of these be find to use? I...

My ingredients for this is probably going to arrive today. I see you have nottingham for the yeast...... I kind of forgot to order yeast.... But I have plenty of Munton's Gold and I think the Coopers ale... Either of those work fine?

Might be a stupid question but I'm going to ask it lol. I just ordered all the stuff for this recipe and it is going to be my first partial. I've steeped grains before but that is about it. So the vienna malt is the base malt..... so is that the only one I mash? Then sparge the rest? Or and I...

It's gotta be the chilling. I put them in the basement at about 55 degrees early that day and that's the only chilling I did. I'll put them in the fridge and give it another.

I made a hefeweizen and have some bottling questions. I don't know if this is important, but I used 3lbs of wheat dme, 3 lbs corn sugar, steeped 1lb caramel 20L, and boiled Hallabertau hops for 60min. I used a white labs hefe yeast (liquid). Anyways long story short, I think I might of jumped...

Ahhh, my bad on the partial mash thing. Yeah the recipe called for like 5lbs of wheat dme but I didn't have it on hand and read a while back how cornsugar is a good way to boost alcohol volume without affecting flavor so I figured the substitute would just leave me a lighter body. Just a guess...

Made my first partial mash 11 days ago. 3 lbs DME Wheat malt extract, 2 or 3 lbs corn sugar, and 1lb of crystal 20L with 1oz hallertau hops and a White Labs Hefe yeast (300 or 330 I think). 5.5gallons ish. I let it sit in primary for 10 days at around 65-68 degrees and the fermentation slowed...