humann_brewing

Recipes 

I am planning on brewing the Stone Russian Imperial Stout this weekend and have been planning it for a while. I am using the WLP002 yeast that I just finished with on my previous batch. I washed it and left if in the fridge overnight, decanted the liquid off the top and let it warm up to room temp. I created a starter last night and pitched the washed yeast last night.

My question today is that I am wondering if I should be using a different yest, the recipe says that the gravity will go from 1.096 to 1.020, but you not going to get to that using WLP002 as it averages 66.5% attenuation.

I am expecting my batch to be at 1.101 and finish at 1.032 with a 3000ml starter using WLP002.

I am wondering how I can get that final gravity down a bit more. Could I hold some fresh yeast off to the side and pitch it as fermentation starts to slow down or should I pitch some WLP005 in addition to the WLP002, which I also have in the fridge?

I am already going to mash at 149-150 to maximize the sugars potential.

Anyways, what do I do?

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On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000, #73 Pale Ale 1.063 > 1.012, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

The Blow Leprechaun

Recipes 

I don't think there's a problem with pitching new yeast to finish something out. I know a few saison recipes recommend pitching champagne yeast if your saison yeast gives up and doesn't get there... for the last bit of fermentation, I don't think you'll get much of any character from the new yeast.

humann_brewing

Recipes 

Thanks for the response. May main concern is what happens. Say I toss in some more WLP002 when the gravity is nearing completion IE 1.040 in this case, with an average attenuation of 66.5%, is it possible that the beer will go down to 1.0134. I am sure there is more variables involved since there is already yeast working in the beer when more yeast is introduced.

I am just trying to get down to the 1.020 mark or close.

__________________
On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000, #73 Pale Ale 1.063 > 1.012, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12