|Posted on Friday, January 16, 2004 - 07:31 am: ||
So I have due to an overnight mash, a little sugar and a 3rd generation nottingham yeast cake a beer that went from 1.092 to 1.006 for 11.44 abv. I kegged half of this and want to bottle the other 1/2. Do you think the nottingham will do the job or do I need to go get some champagne yeast to add at bottling?
It's been in the 2ndry for 2 months. I am in no hurry for it to be drinkable... Maybe next christmas..
Brandon Dachel (188.8.131.52)
|Posted on Friday, January 16, 2004 - 12:11 pm: ||
I've no experience with nottingham but with a final gravity of 1.006 I wouldn't really have any reservations about champagne yeast.
Bill Pierce (184.108.40.206)
|Posted on Friday, January 16, 2004 - 02:52 pm: ||
Go ahead and pitch a packet of champagne yeast with the priming solution. It will be happy to ferment the easily digestible priming sugar and leave almost all of the more complex residual sugars alone (not that there are many of them with an F.G. of 1.006).