Yeast help???


I was brewing an amber ale and accidentally put in champagne yeast instead
of the ale yeast. What effect will this have on my beer? Is it toast?
Thanks
Reply to
4 Romeros
The yeast will eat ALL of the sugar, leaving you with a very dry beer. You can try slowing or stopping the yeast from consuming all of the sugar using potassium sorbate when fermentation has gone as far as you want it to go, but from my experience it isn't an exact science. I wish you luck.
Reply to
David M. Taylor
On Sun, 08 May 2005 00:17:56 GMT, "4 Romeros" wrote:
The beer may be a little dryer than you are used to, it will still be good.
Want to up the sweetness? You could try adding some pure dextrin at bottling time. That would be hit or miss . . .
Go with what you have. With some of the sweetness gone the hops bitterness may be more evident. You may find it is better than what you are used to.
Champagne yeast is frequently used in two yeast beers (rich, high gravity brews). The first yeast gives the beer its character, later in secondary a champagne yeast is pitched in an effort to ferment the sugars the first yeast is having trouble with.
Reply to
default
hey default liked your idea i might actually try it. it has good concepts to it.
a few friends have diabetes. and they love beers.
i kinda watch over them.
well, i told one, if got too drunk again, and wentr into a coma, that he was just gonna be cheap boyfriend.
duz not believe me. found ciders to be a really bad idea for them
looking for good recipes.
hey if i want a boyfriend, i will have him begging for it sober and not in a coma.
> On Sun, 08 May 2005 00:17:56 GMT, "4 Romeros" > wrote: > >>I was brewing an amber ale and accidentally put in champagne yeast instead >>of the ale yeast. What effect will this have on my beer? Is it toast? >> >>Thanks >> > The beer may be a little dryer than you are used to, it will still be > good. > > Want to up the sweetness? You could try adding some pure dextrin at > bottling time. That would be hit or miss . . . > > Go with what you have. With some of the sweetness gone the hops > bitterness may be more evident. You may find it is better than what > you are used to. > > Champagne yeast is frequently used in two yeast beers (rich, high > gravity brews). The first yeast gives the beer its character, later > in secondary a champagne yeast is pitched in an effort to ferment the > sugars the first yeast is having trouble with. > >
Reply to
dug88
That's good. Beer and diabetes. I assume alcohol and carbohydrates (other than alcohol) aren't the same. "I am my brother's keeper."
A lot of your posts I don't understand. We have a communications problem - I only speak American English, and from your posts I surmise (deduce) English isn't your language of choice?
Hopefully you would have handled that better? A diabetic coma isn't something to mess around with. The idiomatic expression here would be "cheap date" - don't have to buy them lots of alcohol to get them drunk (and suggestive - and into bed).
The "flavor" shouldn't matter. The carbohydrates and the speed of the carbos might . . . I don't have diabetes, but do have hypoglycemia, the opposite of diabetes - ingest sugar and blood sugar drops due to over active pancreas. The effects aren't pleasant . . .
My cider from filtered apple juice was very low in carbohydrates (excepting of course alcohol - alcohol is a carbohydrate but the body handles it differently). Nice clean buzz for me.
From my perspective: sucrose, glucose, etc are "fast" carbohydrates and I avoid them. Starch (rice, potatoes, beans, flour, etc.) are things to avoid, but don't send my blood sugar plummeting the way "real" sugar does, so I can use them in restraint.
Yeah, me too. I like to read them - then cook what suits me. It is absurd, in my opinion, to get an idea of what to create, before finding out what's available. Creating begins in the field or farmer's market, or supermarket. Works for beer too.
Can't help you there - don't want a boyfriend. but . . . in my experience give a woman a back rub, hold her close, love her . . . beg? -if' in you gotta beg at that point, you're fishing in the wrong pond. > >
>> On Sun, 08 May 2005 00:17:56 GMT, "4 Romeros" >> >>>I was brewing an amber ale and accidentally put in champagne yeast instead >>>of the ale yeast. What effect will this have on my beer? Is it toast? >>> >>>Thanks >>> >> The beer may be a little dryer than you are used to, it will still be >> good. >> >> Want to up the sweetness? You could try adding some pure dextrin at >> bottling time. That would be hit or miss . . . >> >> Go with what you have. With some of the sweetness gone the hops >> bitterness may be more evident. You may find it is better than what >> you are used to. >> >> Champagne yeast is frequently used in two yeast beers (rich, high >> gravity brews). The first yeast gives the beer its character, later >> in secondary a champagne yeast is pitched in an effort to ferment the >> sugars the first yeast is having trouble with. >> >>
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default

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