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I used white labs British ale yeast for the stout. OG was 1.086. I would like the FG to be at least 1.010. The barley wine yeast is white labs calfornia ale 001 and is in the starter flask right now started it Sunday and stepped it up Monday. I will probably brew it on Thursday.

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?

Thanks for all the help. Happy New Year to all.

Thanks to all that responded. I think the general consensous is to leave it a week. I also believe it's just CO2 and it started to dissipate today, so bottling day will be Saturday. I have an Irish Red Ale that should be ready as well. Guess I'll be busy this coming weekend. Life is Good. May...

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...

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...