novice all grain brewer here. Just brewed my 2nd batch of all grain beer, it is a blonde ale. OG came out a lot higher than expected (shouldnt have added all that beet sugar) 1.087 wowsers.
Anyway the yeast starter that I had made 24 hours ago (WLP550 belgian ale yeast) didnt look terribly active but I aerated the wort properly and pitched anyways, hoping for the best. 48 hours later no activity and I was getting nervous. 72 hours later and my buddy told me I should just hydrate some champagne yeast I had in the fridge and pitch it, or I was in danger of losing the beer.
I hydrated a pack of Lalvin EC-1118 and pitched it. 24 hours later I see a very active fermentation and big head of krausen forming.
My question is- what kind of taste can I expect now that I threw champagne yeast in my beer? Is it gonna be awful? Do u think it will ferment completely? I realize for a beer that big I should have made 2 starters, but hindsight is 20/20.
Anyway the yeast starter that I had made 24 hours ago (WLP550 belgian ale yeast) didnt look terribly active but I aerated the wort properly and pitched anyways, hoping for the best. 48 hours later no activity and I was getting nervous. 72 hours later and my buddy told me I should just hydrate some champagne yeast I had in the fridge and pitch it, or I was in danger of losing the beer.
I hydrated a pack of Lalvin EC-1118 and pitched it. 24 hours later I see a very active fermentation and big head of krausen forming.
My question is- what kind of taste can I expect now that I threw champagne yeast in my beer? Is it gonna be awful? Do u think it will ferment completely? I realize for a beer that big I should have made 2 starters, but hindsight is 20/20.
