Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through May 05, 2006 * Adding Champagne Yeast to Tom Hardy Ale Clone < Previous Next >

  Thread Last Poster Posts Pages Last Post
  ClosedClosed: New threads not accepted on this page        

Author Message
 

Steve Anderson
Member
Username: Steveinmemphis

Post Number: 196
Registered: 03-2003
Posted From: 152.163.100.8
Posted on Tuesday, May 02, 2006 - 02:26 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My Thomas Hardy Ale clone is stuck at about 1.032. It started at 1.125. It tastes great, but I think it is a tad sweet. I'd like to get it down to 1.025. I'm thinking of pitching a packet of champagne yeast to try and dry it out a bit. Originally I racked the wort on a cake from a best bitter. I've never brewed a beer this big before. The closest I've ever make was ABC, and it finished sweeter than I wanted.

Should I just dump the yeast into the carboy? Should I make a starter? Should I add nutrient along with the new yeast?

This is new ground for me. Thanks for any help.
Steve Anderson
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 5297
Registered: 01-2002
Posted From: 24.57.239.69
Posted on Tuesday, May 02, 2006 - 02:47 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I doubt merely pitching a packet of champagne yeast will make much difference. The easily digestible sugars have already been fermented; what remains is complex and stubborn.

There has been discussion of this subject (lowering the F.G. of sweet, strong beers) in another thread lately. The consensus is that you need to make a starter (with a typical starter O.G.) with the yeast, then feed it a portion (15-20 percent) of your stuck beer, and finally add the actively fermenting mass to the rest of the beer.
 

JimTanguay
Advanced Member
Username: Pizzaman

Post Number: 573
Registered: 02-2003
Posted From: 24.18.213.14
Posted on Tuesday, May 02, 2006 - 03:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

it might help, it won't hurt and it's less evasive surgery than beano.
 

Tom Gardner
Advanced Member
Username: Tom

Post Number: 800
Registered: 01-2001
Posted From: 162.119.240.105
Posted on Tuesday, May 02, 2006 - 03:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

IMHO I would recommend not using champagne yeast.

Your attenuation is already at 75%.

Please let us know your recipe, what type of yeast you used, how much and what temperature you're fermenting at?
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1919
Registered: 04-2003
Posted From: 24.61.120.214
Posted on Tuesday, May 02, 2006 - 03:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi Steve,

I call that (1.032) Done!

at about 12.5% alcohol I think that the 1.032 FG will be nice and balanced...

-Scott
 

Richard Shaffer
Member
Username: Mr_baseball

Post Number: 141
Registered: 06-2004
Posted From: 64.35.155.194
Posted on Tuesday, May 02, 2006 - 05:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My abby ale 2 yeast finished at 81% ADF. 1.110SG to 1.019TG. After a month of fementing I just racked it to secondary for some conditioning time. 45 deg until clear then into some bottles. My trappist is still fermenting after a month, wild man. I'm curious where that brew will finish up since they both started at the same OG. I think TH finishes up higher anyway. Don't screw around with it, condition it out and then bottle with wine yeast if you like. Brew on. Richard.