Dry it up???

[wyoast]

I recently brewed an Irish style Red Ale (still sitting in the secondary) well the recipe that we came up ended up with 3lbs of Carared in the grist. After further investigation and advice I am hearing that the beer will most likely be Super,Super sweet. My question is, is it unheard of to pitch a little Champagne yeast in the secondary in an attempt to "dry it up a little"??

 

[Yooper]

I recently brewed an Irish style Red Ale (still sitting in the secondary) well the recipe that we came up ended up with 3lbs of Carared in the grist. After further investigation and advice I am hearing that the beer will most likely be Super,Super sweet. My question is, is it unheard of to pitch a little Champagne yeast in the secondary in an attempt to "dry it up a little"??

The carared won't be fermentable by champagne yeast.

 

[wyoast]

Easy enough answer..thanks!

 

[Johnnyhitch1]

amylase enzyme! i hear itll ferment all way down to 1.000 so be careful

http://www.homebrewing.org/Amylase-Enzyme-15-oz_p_1081.html

 

[wyoast]

interresting...thanks!