ops we added Champange yeast!!!

[Main Street Brewer]

I split a 12 gallon batch with my neighbor and I put wyeast 1056 in mine and he was supposed to put US-05 in his but he is a new brewer and accidentally put in red star champange yeast. What should we do? Pitch the US-05 also or is this going to be a good experiment with the differences of the two yeasts? The worst part is neither of us had a drop to drink yet so we can't blame it on that.

[Ozwald]

Personally, I'd still add the US-05. The champagne yeast isn't well suited to the array of sugars in an all malt wort.

[spiderwrangler]

While a lot of people think of champagne yeast as a very dry variety, most wine yeast aren't suited to the complexity of sugars in beer wort, as Ozwald stated, so he may end up with a less attenuated beer. I'd pitch the 05 as well.

[brewinhard]

What champagne yeast did you add? Does anyone know if any of the champagne yeast strains are true "killer" strains? If so, adding the US-05 could mean imminent death to them....

[spiderwrangler]

Hmnmmm... good point. The Shea Comfort show would have that info...

[barls]

been tossing around the idea of doing a mild like this. ie mashing at a mid range temp and pitching a wine yeast like d47