I have been brewing for a very short time ( 2 months) with kits (Woodfordes) and on both occasions had trouble with stuck fermentations.
At the same time, and right next to my main fermenter, I had a batch of Turbo Cider on the go, which moved quickly from an O.G of 1058 to 998 within 5 days. That was using wine yeast, so I expect it to yield quicker and more than ale yeast.
But what I've tried to look for on Google and found no firm answer, is would wine yeast ( I have Young's Super Wine compound) move along a stuck ale fermentation, and would it impart a dodgy taste on the beer?
Share your experiences of using brewing yeast.
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