Bluebane
Active Member
I'm going to bottle a Belgian Quad later this week, and I need it to go perfectly (my fiancee and I brewed this beer to serve at our wedding!).
I've read a bit about adding some champagne yeast to ensure carbonation, since the yeast is probably dormant. I brewed the beer on 10/28, racked to secondary on 11/11, so by the time we bottle it will have been nearly three months in secondary. The OG was 1.094, FG 1.020.
I've also read that champagne yeast can dry out a beer, or can overcarbonate and cause bottle bombs.
Question #1: Should I use champagne yeast at all or is there another way to prime the bottles that will ensure carbonation?
Question #2: If so, how much champagne yeast should I add to 5 gallons of beer?
Thanks so much for the help!
I've read a bit about adding some champagne yeast to ensure carbonation, since the yeast is probably dormant. I brewed the beer on 10/28, racked to secondary on 11/11, so by the time we bottle it will have been nearly three months in secondary. The OG was 1.094, FG 1.020.
I've also read that champagne yeast can dry out a beer, or can overcarbonate and cause bottle bombs.
Question #1: Should I use champagne yeast at all or is there another way to prime the bottles that will ensure carbonation?
Question #2: If so, how much champagne yeast should I add to 5 gallons of beer?
Thanks so much for the help!