My brew buddy and I made a huge beer (1.132) out of a couple kits from NB. We scaled down the hops a bit and added some malts.
We pitched the English yeast strain that came with the kit in a gallon starter. She fermented away for a week or three down to 1.065. The hydrometer sample was still rather sweet so I pitched some dry champagne yeast to finish her off. My concern is that there is not enough O2 in solution to ferment the rest of the way. I pitched a couple days ago and still haven't seen any indications of fermentation.
Should I get some more champagne yeast and build a small starter rich in oxygen?
Thanks
We pitched the English yeast strain that came with the kit in a gallon starter. She fermented away for a week or three down to 1.065. The hydrometer sample was still rather sweet so I pitched some dry champagne yeast to finish her off. My concern is that there is not enough O2 in solution to ferment the rest of the way. I pitched a couple days ago and still haven't seen any indications of fermentation.
Should I get some more champagne yeast and build a small starter rich in oxygen?
Thanks