Search results

Thanks wormburner ! My primary concern was that if I went to bottling I'd end up with geysers from extra active yeast . I guess in retrospect, that's probably more of a function of the amount of priming sugar. Very much appreciate the help.

First post!! I'm in the middle of this Chimay Red Clone recipe. I'm wondering what to expect from pitching the Montrachet yeast. Considerable additional fermentation? Nothing? Is it simply to help clarify? My beer is currently in secondary and I pitched the Montrachet yeast after...