Adding Yeast

**hopdawg** · 07-23-2009, 05:27 AM

I brewed a Kolsh from extract and its come out too sweet. It as though the yeast stalled. I didn't take FG measurements, I had it in the primary 3 weeks then cold crashed it for 5 days, my typical routine. This is the first extract beer I've done, I usually only AG. Here's the ingredients:
7.5# Liquid Pale Malt
2# Wheat Malt
0.5# Munich
1 oz Perle
0.5 Tettnanger 15 mins
0.5 Tetnanger 5 mins
Wyeast 2565

My question is, can I add more yeast to try and "dry" it out? A second fermentation?

hercher · 07-23-2009, 09:49 AM

faststage, you may not need to add more yeast. First of all, let this be a lesson -- always take FG readings. I don't cold crash my beer until I've either reached my target FG, or the gravity reading remains constant 2 or 3 days in a row. Second, you may have enough yeast still in your beer for fermentation to begin on its own -- just let the beer reach fermentation temperature. I don't think it would hurt to add a little yeast, though.

Be warned, however, if your beer is carbonated, your gravity readings may not be accurate.

**hopdawg** · 07-25-2009, 03:44 AM

Feeling ashamed after the lost post I pulled a sample, shook all the CO2 out and took a reading. 1.014. No wonder it tastes sweet. However given the specs on the Wyeast 2565, at best its attenuation is 77%. Lets say it achieved 75%, with an OG of 1.056 that would be 1.014. As if by magic. So how do we get her lower? Dry it up a bit? I added have a pack of Coopers I had languishing in the fridge. Shook the CO2 out of it and warmed it up. Lets watch and see what happens shall we......

WorryWort · 07-25-2009, 05:43 AM

What temp did you ferment at?

Did you make a starter?

**android** · 07-25-2009, 05:54 AM

it would be out of style, but you could add some simple sugar for the yeast to thin and dry a little.