Combining Yeast/Adding yeast half way through fermentation?
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?
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
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