American Yeast with Champagne Yeast

spgriffin · Post by **spgriffin** » Thu Dec 10, 2009 3:37 pm

In this month's BYO, they highlight a progressive Scottish Brewery that is inspired by bigger and bolder American Beers. They mention that there stout is fermented with an American yeast and finished with a Champagne yeast.

Has anyone tried this? If so, when woud you add the Champagne yeast?

Suthrncomfrt1884 · Post by **Suthrncomfrt1884** » Thu Dec 10, 2009 4:46 pm

I've never tried it, but I can assume it dries out the stout pretty good. If I were doing this, I'd probably pitch when primary fermentation is winding down or right before bottling. If you used it at bottling, you won't have much flavor from the champagne yeast overpowering your beer. Then again, I doubt it could overpower a stout.