MattTimBell
Well-Known Member
Hi all,
I'm starting my mental preparations for brewing an imperial stout next month, and anticipate needing to add champaign yeast in "secondary". I've never done that before, and wonder about technique?
I'm planning on hitting an OG around 1.157 and a final ABV of around 15%. The goal is to have an estery ale yeast -- say Windsor or the like -- ferment it as far as it can, then have a champaign yeast finish it out and handle the bottle carbonation as well. Because the environment after the Windsor is done, however, will be anoxic, I'm wondering if I need to do anything to make sure the champaign yeast really can take hold and handle the rest of the work.
Thanks for your thoughts!
-- Matt
I'm starting my mental preparations for brewing an imperial stout next month, and anticipate needing to add champaign yeast in "secondary". I've never done that before, and wonder about technique?
I'm planning on hitting an OG around 1.157 and a final ABV of around 15%. The goal is to have an estery ale yeast -- say Windsor or the like -- ferment it as far as it can, then have a champaign yeast finish it out and handle the bottle carbonation as well. Because the environment after the Windsor is done, however, will be anoxic, I'm wondering if I need to do anything to make sure the champaign yeast really can take hold and handle the rest of the work.
Thanks for your thoughts!
-- Matt