Drew and I are getting ready to record the next podcast and we're looking for questions for the Q&A section. You can either post them here or mail them to [email protected]
Podcast questions
- Thread starter Denny
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ImNoExpert
Well-Known Member
Can I add champagne yeast to a high gravity beer to drive the FG down?
or
Will champagne yeast ferment the more complex sugars that most brewer's yeast can't?
Some say that champagne yeast can only ferment more simple sugars. Others say that it's worked for them. I've tried it and didn't notice any change, but it did work well at bottling time for conditioning.
or
Will champagne yeast ferment the more complex sugars that most brewer's yeast can't?
Some say that champagne yeast can only ferment more simple sugars. Others say that it's worked for them. I've tried it and didn't notice any change, but it did work well at bottling time for conditioning.
OP
OP
Good question! Thanks.
411 on using amylase enzymes to fix poor attenuation once in the fermentor. Also, as an aid in making light lagers (maybe other enzymes are useful here?)
Brettomomyces
LHBS Curmudgeon
Sent one over the email, thanks for the great show Denny (and Drew, if he's lurking...)
OP
OP
Thanks and thanks!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
What's the most disturbing thing that Drew has put into a beer that actually turned out well.
ImNoExpert
Well-Known Member
This is also a good one. I've used it with one batch of wee heavy that I mashed too high on and it worked great. And I used it on a barley wine that I felt under attenuated and it did nothing. The science and practical uses of the stuff would be helpful.
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No questions at the moment, but I just wanted to chime in and say that I really enjoy the show. Thanks for taking some of the pain out of my hour long commute to work!
Kiknjville
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Which one of you is the guy who likes weird beer and has strange ideas and who is the one that skirts conventional wisdom?
Just kidding. I don't have a real question but I am enjoying your podcast.
Just kidding. I don't have a real question but I am enjoying your podcast.
"What are some tips/techniques to fix common off flavors, such as Diacetyl, Acetaldehyde, DMS, etc?"
As an aside, my club did an Iron Brewer competition, in which we were required 3 randomly chosen ingredients in a beer. The first round was Citra, Flaked Corn, and Mushrooms. I looked to your Wee Shroomy recipe for inspiration but went a little different with it....made a blonde ale with American Ale II yeast and 4oz of Dried Chanterelles.
People who didn't know it was the mushroom beer could swear it Apricots or Peaches in it! Turned out great!
As an aside, my club did an Iron Brewer competition, in which we were required 3 randomly chosen ingredients in a beer. The first round was Citra, Flaked Corn, and Mushrooms. I looked to your Wee Shroomy recipe for inspiration but went a little different with it....made a blonde ale with American Ale II yeast and 4oz of Dried Chanterelles.
People who didn't know it was the mushroom beer could swear it Apricots or Peaches in it! Turned out great!
OP
OP
Thanks back!
OP
OP
Love it! Thanks for the report!
