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sfla 03-07-2010 10:41 PM

Re-Pitching yeast
Had a OG of 1.068, pitched (with starter) got it down to 1.038, and it's stalled there. I am thinking of pitching a pack of notty to bring the gravity down further.

Do you need to aerate if you are re-pitching yeast?

pkeeler 03-07-2010 11:17 PM

Yes, you must aerate. Possibly, if you racked onto the entire trub of a previous batch, you would not have to. But you would probably end up with off flavors. I don't know how you fix a lack of oxygen at pitching at this point, sorry.

dcp27 03-08-2010 05:38 PM

aeration is necessary for the yeast to grow and multiply, not convert sugar to alcohol. In your case, I think the notty should already have enough to do without it.

Six_O_Turbo 03-09-2010 02:24 AM

How long has it been fermenting? If it is actually stalled, you will probably do more harm than good by adding oxygen. I also doubt your gravity will drop more soley based on pitching more yeast. The yeast that is already in there should still be viable.

If you are fermenting in a controlled environment, I would recommend you raise the temp to 68-70 if you are below that, and maybe rousing the yeast a bit without getting too crazy (swirl the carboy and try to re-suspend the yeast).

manticle 03-09-2010 03:25 AM

I wouldn't aerate for fear of oxidation. I would make a starter with the nottingham and some DME and wait till krausen appears before pitching though. Even though starters are not normally recommended for dried yeasts, in the case of a stalled ferment it's better to get the yeast firing first.

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