matalec1984
Well-Known Member
I chose this as my first big beer to tackle. Was wondering if I could get some thoughts on pitching a second yeast and also carbonating. I know there's a lot of posts in here about it but they are pretty scattered.
I have packet of champagne yeast I was thinking about throwing in as a second yeast in secondary. Thoughts? Also I've read mixed reviews on how much priming sugar to use. I've heard use less around 3.5-4 oz. and I've heard to use more 6-7 oz. Which way should I be leaning?
I have packet of champagne yeast I was thinking about throwing in as a second yeast in secondary. Thoughts? Also I've read mixed reviews on how much priming sugar to use. I've heard use less around 3.5-4 oz. and I've heard to use more 6-7 oz. Which way should I be leaning?