combination of 1056 and champagne

[daltonboys]

I brewed a imperial brown ale at 1.100 and its been fermenting on 1056. When I made this beer I only wanted to extract the beta-sugars out of it I also made a crazy yeast starter to hopefully dry it out. But last time I took a reading on the it was only at 1.050(4 days into fermentation) . So I've been debating on pitching champagne yeast if it doesn't hit around 1.010. Would a combination of the two yeasts create a off flavor if I want to celler this beer?

 

[Toga]

champagne yeast is pretty clean. If it has been going for 4 days I would give it more time. It will take a while longer to ferment out than low gravity brew.

 

[flars]

Take another SG at the three weeks.

 

[duboman]

I brewed a imperial brown ale at 1.100 and its been fermenting on 1056. When I made this beer I only wanted to extract the beta-sugars out of it I also made a crazy yeast starter to hopefully dry it out. But last time I took a reading on the it was only at 1.050(4 days into fermentation) . So I've been debating on pitching champagne yeast if it doesn't hit around 1.010. Would a combination of the two yeasts create a off flavor if I want to celler this beer?

What do you mean by crazy yeast starter?

If you severely over pitched you can actually wind up having some of the same issues as under pitching like stalled fermentations do to the over all poor development of healthy yeast