First post but I've been getting tons of information from these forums over the last few months - thanks to all posters!
I followed a recipe from brewersfriend.com for a Belgian Triple that I scaled down to 2 gallons. This is my first BIAB and first batch that is not from a kit. When buying the grain at my LHBS, the guy there suggested that I use champagne yeast to save a few bucks rather than buying a $10 tube of WLP545. He suggested that the champagne yeast would have a very high attenuation and leave me with a dry, high ABV tripel. I took his suggestion and brewed the batch on Friday night. It's going strong now, but I just did a few searches and everything I've read here on HBT suggests that he was wrong, and I'll be left with a sweet, cidery beer because the champagne yeast can't convert all malt sugars. Needless to say, I'm concerned about that.
Here's the thing: I also have a batch of Saison brewing, that is just finishing up primary. I used Danstar Belle Saison yeast for that - it was a 1g kit from Northern Brewer. My question is: Should I try to add some yeast from the Saison to the Tripel to help with the complex sugars? If so, should I just transfer a few ounces of beer, or try to get some of the yeast cake from the bottom? I don't want to buy another pack of yeast if I can avoid it.
I appreciate any suggestions! Thanks.
-Josh
I followed a recipe from brewersfriend.com for a Belgian Triple that I scaled down to 2 gallons. This is my first BIAB and first batch that is not from a kit. When buying the grain at my LHBS, the guy there suggested that I use champagne yeast to save a few bucks rather than buying a $10 tube of WLP545. He suggested that the champagne yeast would have a very high attenuation and leave me with a dry, high ABV tripel. I took his suggestion and brewed the batch on Friday night. It's going strong now, but I just did a few searches and everything I've read here on HBT suggests that he was wrong, and I'll be left with a sweet, cidery beer because the champagne yeast can't convert all malt sugars. Needless to say, I'm concerned about that.
Here's the thing: I also have a batch of Saison brewing, that is just finishing up primary. I used Danstar Belle Saison yeast for that - it was a 1g kit from Northern Brewer. My question is: Should I try to add some yeast from the Saison to the Tripel to help with the complex sugars? If so, should I just transfer a few ounces of beer, or try to get some of the yeast cake from the bottom? I don't want to buy another pack of yeast if I can avoid it.
I appreciate any suggestions! Thanks.
-Josh