timdurning
Member
This is a bit of early planning, but I'm thinking about brewing saisons when it gets warm enough.
My first meads have just moved to secondary and the yeast, Lalvin EC-1118, cut through some very high gravity environments to ferment down to 1.000 and below. Now I'm wondering if I can use a yeast that produced really great aromas like Wyeast 3724 and then pitch the champagne yeast to dry it out. Last year I ran into the expected 1.020 wall for that yeast and it didn't finish much lower, so do any of you mix it up to achieve that great dryness?
My first meads have just moved to secondary and the yeast, Lalvin EC-1118, cut through some very high gravity environments to ferment down to 1.000 and below. Now I'm wondering if I can use a yeast that produced really great aromas like Wyeast 3724 and then pitch the champagne yeast to dry it out. Last year I ran into the expected 1.020 wall for that yeast and it didn't finish much lower, so do any of you mix it up to achieve that great dryness?