We're going to do a OG1150+ brew soon using a simple incremental feeding scheme.
After consulting our yeast supplier (Wyeast) they recommended a normal ale yeast pitched to start with, and after it takes off we should pitch their champagne yeast.
That is all well - but I do not want to shell out the money for 3-4 litres of champagne yeast needed, since we are only going to use once and stepping up a one-litre tube is out of the question as it would thin out the target beer too much.
My question is: Can anybody recommend a dry yeast, that will do the job?
Any other recommendations are more than welcome.
-Christian, Ølfabrikken
After consulting our yeast supplier (Wyeast) they recommended a normal ale yeast pitched to start with, and after it takes off we should pitch their champagne yeast.
That is all well - but I do not want to shell out the money for 3-4 litres of champagne yeast needed, since we are only going to use once and stepping up a one-litre tube is out of the question as it would thin out the target beer too much.
My question is: Can anybody recommend a dry yeast, that will do the job?
Any other recommendations are more than welcome.
-Christian, Ølfabrikken
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