Matt Hamilton on Nostr: nprofile1q…m6dr7 I got this because it was discounted at the time I was ordering, ...
nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpq9l7ss8p64vd09ayn2lp39kt9xu7fsr5vpky3fm0llsyh0p3nj4pqjm6dr7 (nprofile…6dr7) I got this because it was discounted at the time I was ordering, and because I'd heard it was neutral in taste. I wanted to contrast it directly to baker's yeast.
Although it can tolerate ~18%+, at 15 Brix I'll cap out at ~8.2% for this batch.
My goal is to time tapping it at ~5-6% so that I can enjoy it without back-sweetening.
The other reason I used champagne yeast was that if I did have to back sweeten, I could sweeten the keg and be assured no problems in re-pressurizing.
Although it can tolerate ~18%+, at 15 Brix I'll cap out at ~8.2% for this batch.
My goal is to time tapping it at ~5-6% so that I can enjoy it without back-sweetening.
The other reason I used champagne yeast was that if I did have to back sweeten, I could sweeten the keg and be assured no problems in re-pressurizing.