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  1. S

    Champagne Yeast

    Am brewing a Russian Imperial Stout and a Barey Wine. My question is regarding adding Champagne Yeast to the secondary fermentor. Do you just hydrate it and add to the wort or can you make a starter for this yeast strain?
  2. S

    Brown Nut Ale

    Started a Brown Nut Ale 3 weeks ago. It's been in the secondary for 2 weeks. The odd thing is it started getting a layer of bubbles on the top of it a couple days ago and started bubbling again. Should I let it continue until it stops before I bottle it. I took a gravity reading this morning and...
  3. S

    Brown Nut Ale bubbling after 2 1/2 weeks

    Started a brown nut ale on 12-10, transferred to secondary on 12-16. On 12-26 it started to form a layer of foam on the top and bubbling again. The gravity is 1012. Is this wert ready for bottling or should I let it continue to bubble. I tasted it today when I took the reading and it does't...
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