Hi, my first post so please be gentle.
We have a Saison which has been sitting in a whiskey barrel for 6 months plus and were about to bottle it, my boss wants to add Champagne yeast to add a little sparkle, gravity is already reading 1.009 and its dropped lovely and clear too. Im thinking champagne yeast will just take the gravity down below 1.000 and thin the beer out even more, so im keen to skip the champagne yeast and just batch prime with sugar when bottling. Any thoughts?? would this be the best way to go?
Cheers
Scott
We have a Saison which has been sitting in a whiskey barrel for 6 months plus and were about to bottle it, my boss wants to add Champagne yeast to add a little sparkle, gravity is already reading 1.009 and its dropped lovely and clear too. Im thinking champagne yeast will just take the gravity down below 1.000 and thin the beer out even more, so im keen to skip the champagne yeast and just batch prime with sugar when bottling. Any thoughts?? would this be the best way to go?
Cheers
Scott
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