Chuck Dickson (220.127.116.11)
|Posted on Sunday, January 25, 2004 - 04:52 pm: ||
A brewed a barleywine about six months ago and at the time did not know you should add champagne yeast at bottling time. I opened a couple of them and they are flat. I have heard you can open each and add a few grains of champagne yeast. My question is how much? I do not want to make it too carbonated.