New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > General Techniques > Re-Pitching yeast




Reply
 
LinkBack Thread Tools Display Modes
Old 03-07-2010, 10:41 PM   #1
sfla
Grand Pooba
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Los Angeles
Posts: 35
Default 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?



__________________
sfla is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2010, 11:17 PM   #2
pkeeler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Jersey
Posts: 740
Liked 4 Times on 3 Posts
Likes Given: 4

Default

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.



__________________
pkeeler is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2010, 05:38 PM   #3
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 3,946
Liked 111 Times on 107 Posts
Likes Given: 3

Default

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.

__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2010, 02:24 AM   #4
Six_O_Turbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eastern Oregon
Posts: 310
Liked 3 Times on 2 Posts
Likes Given: 3

Default

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).

__________________
Six_O_Turbo is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2010, 03:25 AM   #5
manticle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Melbourne, AU
Posts: 232
Liked 3 Times on 3 Posts

Default

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.



__________________
manticle is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Should I pitch more yeast? (a.k.a. why is pitching more yeast considered bad?) SamFen Beginners Beer Brewing Forum 8 02-02-2010 03:59 AM
Yeast rinsing after pitching on yeast cake? Nugent Fermentation & Yeast 1 11-22-2009 12:38 AM
Pitching Yeast Slurry - New House Yeast? hoppysailor All Grain & Partial Mash Brewing 4 10-14-2009 04:25 PM
Re-pitching yeast: please help NoFiller Cider Forum 5 10-05-2009 08:53 PM
Pitching yeast Jason1971 Beginners Beer Brewing Forum 2 07-20-2009 06:41 PM