hey default
liked your idea
i might actually try it.
it has good concepts to it.

a few friends have diabetes.
and they love beers.

i kinda watch over them.

well, i told one, if got too drunk again, and wentr into a coma, that he was
just gonna be cheap boyfriend.

duz not believe me.
found ciders to be a really bad idea for them

looking for good recipes.

hey if i want a boyfriend, i will have him begging for it sober and not in a
coma.




"default" <default@defaulter.net> wrote in message
news:jiou71do9rk4okbi4cbkv7808ksjk0jeip@4ax.com...[color=blue]
> On Sun, 08 May 2005 00:17:56 GMT, "4 Romeros" <4romeros@earthlink.net>
> wrote:
>[color=green]
>>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.
>
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