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Champagne yeast would probably not finish it, as wine yeast typically prefers to ferment simple sugars. What you have left is most likely the higher sugars: maltose and maltotriose and the like. You could try a saison yeast, but that might get you too dry (diastaticus will chew down higher...

The answer should probably be... "never." Secondary is generally viewed as unnecessary step, left over from antiquated home brewing recipes and guides. Today, it is viewed as another chance for infection or oxidation. Secondary is only recommended for true secondary fermentations, such as...

How are you measuring specific gravity? Hydrometers are accurate when alcohol is present; while refractometers are not accurate in the presence of alcohol. In your second brew, was the OG of what went into the fermenter 1.120? Brewer's Friend treats lactose as a non-fermentable ingredient...

I have never had Belle Saison finish above 1.002 over many batches; it's my go to Saison yeast. I have also used it fresh from the packet and out to generation 3, same performance. I am not sure it was 100 % done fermenting... see below. Belle Saison is a diastaticus variety of beer yeast...

This product, which is different from Angel Rice Leaven, doesn't appear to be a pure preparation of rhizo... It clearly states that it contains yeast, aspergillus oryzae and rhizopus (which I'll assume is orzae). Even Angel Rice leaven contains rice flour, along with the stated rhizo organism...

This thread reminded me that its time to start some more rice wine.

Aren't these just Chinese rice yeast balls (qū) in a new package? They contain oryzae and rhizo, which are the molds that break the starch into sugars for the yeast to ferment. This product also appears to have some enzymes (the same enzymes produced by microorganisms listed) included in the...

Where are you located? There are wholesale options out there if you look. Finding a local company would save on shipping. Online... check out bottlesetc.com or thecarycompany.com.... but shipping is going to be painful.

Damn, you're not half-assing your first batch. Mine was a continental lager, fermented in my parents basement in 2000. I probably did everything wrong, but it was the most satisfying batch I've ever made. Perhaps because I did it myself. Still chasing that, after all these years.

@LupulinMan Good luck, I tried this same thing when I was moving from South Philly a year ago. No takers. I ended up hauling them down to the recycling center near the Purple Orchid, just for the satisfying smash of chucking them in the recycling dumpster myself. Oh, and for the smells.

If anything, a transfer to secondary will open you up to a greater chance of infection or oxidation, if you don't already have a problem. If you suspect the beer is infected, then the yeast layer are infected, too. Do yourself a favor and start fresh.

Fermentation will definitely re-start. I would go that path, as opposed to waiting for the "gruit" flavor to fade. That may not happen, while with dilution, you know you will get a reduction in the presence of the herbs. I wonder if a 25 % dilution is enough?

Deschute's has that same recipe on their website: https://www.deschutesbrewery.com/dogs-life-ruff-spent-grain-dog-treats/ I've been using it for years with no issues. As Mike said a couple of posts up, the drying step in the recipe (reduce heat to 225 degrees for 2 hrs to get longer lasting...

Dilute with RO water?

Actually, I just double-checked the solubility of lactose in water; it's only 195 g/L at 25 °C. For reference, glucose (dextrose) is 905 g/L, and sucrose (table sugar) is about 2000 g/L. So, if you put 454 g of lactose into 0.24 L of water, you're way over the saturation point at room...

Not a fan of lactose in any quantity in beer, so I can't say that I'd be a fan of it in candy either.

Simple syrup is usually 1 part water to 1 part sugar. That will stay liquid after boiling/cooling. This is the ratio that I typically use to add sugars to beer (priming sugar, for one). Your ratio is more along the line of making hard candy.

He's talking about concentrate, which is very different from extract. @MotoGP1000 there's a thread here, that probably has an answer for you: https://www.homebrewtalk.com/forum/threads/advice-please-tart-cherry-juice-concentrate-in-a-stout.277391/

I used it in place of SpecialB in dubbels, at the same rate as Special B would have been used. Worked well.

Bier Muncher's Cream of Three Crops: https://www.homebrewtalk.com/forum/threads/cream-of-three-crops-cream-ale.66503/