"4 Romeros" <4romeros@earthlink.net> wrote in message
news:UUcfe.8728$GQ5.6293@newsread1.news.pas.earthlink.net...[color=blue]
>I was brewing an amber ale and accidentally put in champagne yeast instead
>of the ale yeast. What effect will this have on my beer? Is it toast?[/color]

The yeast will eat ALL of the sugar, leaving you with a very dry beer. You
can try slowing or stopping the yeast from consuming all of the sugar using
potassium sorbate when fermentation has gone as far as you want it to go,
but from my experience it isn't an exact science. I wish you luck.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish