mrw28

Recipes 

Hi all,

Started a batch of robust porter fermenting on Saturday afternoon. It came in at 1.064 OG and has been bubbling along nicely since Sunday morning.

I pitched one smack pack of Wyeast 1028, having originally expected a lower OG and now I'm worried that won't be enough yeast to get the job done.

Thoughts?

Thanks!

ArcaneXor

Recipes 

Should be fine. Not ideal, but fine. Just let the temperature free-rise during the tail end of fermentation to prevent premature flocculation.

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3

dcp27

Recipes 

adding more yeast at this point would likely just be a waste of money. the yeast will have reproduced enough to make it through. a point of pitching more is so that the yeast doesnt get stressed from excessive reproduction and cause off-flavors.

mrw28

Recipes 

So with higher gravity wort does the yeast crap out at the start if it isn't up to the task, rather than crapping out toward the end and not fermenting totally!

TzeentchPlayer

Recipes 

It tends to crap out towards the end. I just added some Notty to my OG 1.091 Steamroller Stout that stalled at 1.034. It's bubbling away nicely again.

dcp27

Recipes 

no it still craps out towards the end cuz its weaker. if thats the case your best off adding a starter of active yeast versus just another vial as it'll be tossed into a harsh environment and will lose a number of active cells. i would try raising the temp a few degrees and rousing the yeast by gently swirling the fermenter before that tho.