The Right Yeast?

[Evets]

I brewed my 4th batch today; a Brewers Best "Robust Porter" kit. And naturally, I felt the need to make it more robust, so I bought an extra 3.3 lb can of LME. This makes 9.9 lbs total LME. OG-1.065. The kit contained a packet of Nottingham yeast which I did not use. Instead I used a packet of champagne yeast, on the advice of my local HBS guy, who said it would be better in a high alcohol beer. I pitched about 6 hours ago and have no activity yet. I know it's early yet, but did I do the right thing, using the champagne yeast? BTW, I also bottled my 3rd batch today, an IPA kit. It's been a hell of a day! :cross:

 

[GoodBrew]

This has all been very reassuring. I think I'll actually order some more mixes for my mrbeer to experiment before I go "big time". Unless I really mess it up over and over I'll probably be homebrewing for a long long time.

Thanks everyone

 

[Evets]

So, after 24 hrs. or so, it's going pretty well, now. 2-3 bubbles per second. I believe it was "Red Star" champagne yeast. The guy said it was a "neutral tasting" yeast, and would keep going up to about 12% abv. So, was this a better choise than the regular Nottingham yeast?

 

[Mikey]

So, was this a better choise than the regular Nottingham yeast?

No.

I have no idea why so many people are jumping on the 'got to use champagne yeast in my beer' train. 1.065 is not an unusually high OG at all and Nottingham can easily handle 1.100.

Your dealer should have recommended using a jumbo package of beer yeast, or making a decent starter.

Champagne yeast can used to 'finish off' a very high alc% beer (above 1.15 or so) but otherwise has no place in beer IMHO.

 

[david_42]

I use Nottingham frequently. I also use champagne yeasts, but only to finish high gravity ales ( > 1.080) or when I want fine bubbles in a stout. Champagne yeast tends to slow ferments, great for finishing barleywines which will age for a year or so anyway, but not so good for an average ale.

 

[Evets]

I use Nottingham frequently. I also use champagne yeasts, but only to finish high gravity ales ( > 1.080) or when I want fine bubbles in a stout. Champagne yeast tends to slow ferments, great for finishing barleywines which will age for a year or so anyway, but not so good for an average ale.

Ok, so will it hurt anything? I mean, hey, it's already in there. Should I do anything about it, or just wait and see? It seems to be fermenting nicely enough. Will it adversely affect the flavor? Am I worrying too much? Should I just relax and have a homebrew?

 

[Sasquatch]

yes. relax and have a pint.

 

[Evets]

Whew! Thanx, I needed that!

 

[david_42]

It's a neutral (probably the most neutral) yeast. Porters are all about grain bills.