On Sun, 08 May 2005 00:17:56 GMT, "4 Romeros" <4romeros@earthlink.net>
wrote:
[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?
>
>Thanks
>[/color]
The beer may be a little dryer than you are used to, it will still be
good.

Want to up the sweetness? You could try adding some pure dextrin at
bottling time. That would be hit or miss . . .

Go with what you have. With some of the sweetness gone the hops
bitterness may be more evident. You may find it is better than what
you are used to.

Champagne yeast is frequently used in two yeast beers (rich, high
gravity brews). The first yeast gives the beer its character, later
in secondary a champagne yeast is pitched in an effort to ferment the
sugars the first yeast is having trouble with.

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
[url]http://www.newsfeeds.com[/url] The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----