American Yeast with Champagne Yeast

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American Yeast with Champagne Yeast

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?
Keg 1: Rye stout
Keg 2: Irish honey red

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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.
Primary - Belgian Dubbel, Belgian IPA
Secondary - Cherry Lambic
Bottled - Bourbon Barrel Coffee Porter, Double Chocolate Raspberry Stout, Imperial Nut Brown, Apfelwein, American Amber Ale w/Homegrown Hops, Breakfast Stout
Kegged - Bass Clone, ESB

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