Beer Forum

I split a 12 gallon batch with my neighbor and I put wyeast 1056 in mine and he was supposed to put US-05 in his but he is a new brewer and accidentally put in red star champange yeast. What should we do? Pitch the US-05 also or is this going to be a good experiment with the differences of the two yeasts? The worst part is neither of us had a drop to drink yet so we can't blame it on that.

Personally, I'd still add the US-05. The champagne yeast isn't well suited to the array of sugars in an all malt wort.

While a lot of people think of champagne yeast as a very dry variety, most wine yeast aren't suited to the complexity of sugars in beer wort, as Ozwald stated, so he may end up with a less attenuated beer. I'd pitch the 05 as well.

What champagne yeast did you add? Does anyone know if any of the champagne yeast strains are true "killer" strains? If so, adding the US-05 could mean imminent death to them....

Hmnmmm... good point. The Shea Comfort show would have that info...

been tossing around the idea of doing a mild like this. ie mashing at a mid range temp and pitching a wine yeast like d47