Yeast

[grohr]

Through one partial mash of pumpkin ale and a all grain mash of a Christmas ale, I combined the grains of both and Sparged, I ended up with 3 gallons with then 0G of 1.036, I don't have any more yeast, what would happen if I use champagne yeast? does anybody know has anybody ever doneness

 

[Black Island Brewer]

Through one partial mash of pumpkin ale and a all grain mash of a Christmas ale, I combined the grains of both and Sparged, I ended up with 3 gallons with then 0G of 1.036, I don't have any more yeast, what would happen if I use champagne yeast? does anybody know has anybody ever doneness

I don't know how far up the long-chain-sugars scale champagne yeast goes, but if it goes as far as I think it will, you will have some very thin beer, fermented out to, oh, maybe 0.099. But if you have it, then WTH, throw it in and tell us!

 

[grohr]

Can wait to pitch, about 10 hours? And can I increase the of before I do?

 

[jro238]

Champagne yeast will indeed ferment your beer very very dry. I personally don't think this is very desirable in a pumpkin ale and would just wait the 10 hrs and pitch normally.

 

[Black Island Brewer]

Can wait to pitch, about 10 hours? And can I increase the of before I do?

If you wanted something a little more interesting than a pumpkin session beer, maybe you could add a little DME, bring it back up to 170 to pasteurize it, then cool it and pitch an ale yeast?