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Old 05-02-2013, 05:37 PM   #11
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The problem is that over the next week the alcohol will be pretty high, so that another dose of yeast will be severely stressed from the get go. I don't think it would be worth the $6 of yeast. If I were you, I'd take gravity readings every 2-3 days to see how its progressing.

If you are stalling out high, maybe you could get an active strong yeast starter going once you can get more yeast. Make a yeast starter by adding 1.5 quarts with 1.2 cups of DME, boil, cool, and pitch smack pack (this is a little stronger starter than usual, ~ 1.050). Wait until it hits peak activity. Then pitch it all as the yeast will be in optimum condition and ready to finish your IPA. Not the optimum practice, but maybe would get you out of a bind.

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Old 05-02-2013, 05:42 PM   #12
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sorry, missed your previous post where you mentioned that you used on pack of 1056, no starter.

that is indeed an underpitch, and a pretty big one at that. MrMalty (http://www.mrmalty.com/calc/calc.html) says that even if your yeast was only a week old, which is very fresh, you would need 3.5 packs (or 6.38 liters of starter).

do not add the champagne yeast - they will kill the ale yeast (look up: "killer yeast", "competitive factor") and wine yeasts can't digest maltose.

you should get some more beer yeast in there as soon as you can. make a starter and pitch it at high krausen (at its most active).

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Old 05-02-2013, 05:45 PM   #13
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Big beers require big yeast starters, aeration and yeast nutrient. If you ask yeast to multiply a great deal, they will tire out with a big beer. I also believe that they create more esthers, phenols and higher alcohols if you ask the yeast to multiply numerous times. For aeration, I have gotten better results with pure oxygen. Temperature control is important. You need to keep the temperature within the yeast's recommended zone. If you get 70% attenuation, you are doing very well. I love RIS. I want it to finish at about 1.030 so it has that great rich body. Also, big beers can start like a freight train. A blow off tube is a necessity. It may slow after that and take a month or more to finish. They also have to age before they hit their peek. I brewed my RIS for the winter holidays in January.

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Old 05-02-2013, 06:58 PM   #14
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Quote:
Originally Posted by FluffyMuffins View Post
Can I just let this yeast run its course and re pitch in a week or so?
you could but that isn't ideal. as mentioned above, by then you'll have more alcohol. alcohol is toxic to yeast, so getting more yeast in there now = less alcohol = healthier, more active yeast.
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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA
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Old 05-02-2013, 07:27 PM   #15
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I have a lot to learn about yeast as well.

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Old 05-02-2013, 11:54 PM   #16
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Hey man. These guys are right about aeration, under pitching and temp control. I have made beers super sketchy and made them properly, and there is a difference that just takes your beer to the next level.

That being said, I've been where you have been... And you will make beer. i would bet the beer won't be too bad either, just not as good as it could be. Sounds like you can't really pitch more yeast... So my advice is to just make sure you wait it out. At least 1 month in the fermenter if not more. I just made a barleywine which was slightly (not as bad as yours) under pitched and after a 3 weeks I transferred it off its yeast bed to clear. 3 weeks later there was a brand new yeast cake in its place. Wait it out, make better beer every batch you make. Cheers

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Old 05-03-2013, 03:16 PM   #17
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Hey man. These guys are right about aeration, under pitching and temp control. I have made beers super sketchy and made them properly, and there is a difference that just takes your beer to the next level.

That being said, I've been where you have been... And you will make beer. i would bet the beer won't be too bad either, just not as good as it could be. Sounds like you can't really pitch more yeast... So my advice is to just make sure you wait it out. At least 1 month in the fermenter if not more. I just made a barleywine which was slightly (not as bad as yours) under pitched and after a 3 weeks I transferred it off its yeast bed to clear. 3 weeks later there was a brand new yeast cake in its place. Wait it out, make better beer every batch you make. Cheers

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Old 05-05-2013, 10:32 PM   #18
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K, here's where I'm at right now. My OG was 1.122 on Wednesday. Now, four day later, my gravity is 1.071. Now, I was thinking about making a starter with the package a champagne yeast I have and pitching that once my current yeast stops. Thing is, I've heard different things about this. I've heard it will work fine and ferment the rest, or that it will barely do anything, and that it will do nothing at all. Which is true? Are all true?
Right now my ABV is 6.69, nowhere near where I want it to be, but it will do if that's all I can get. If it doesn't ferment anymore, how will it taste? Off flavors, grainy or w/e?

Thanks for all of your help thus far.

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Old 05-05-2013, 10:44 PM   #19
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at 1.071 the beer will be extremely unpleasantly cloyingly sweet. Do not throw the champagne yeast in there. My personal best bet would be to make up a large starter of 1056 and throw it in at high krausen.

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Old 05-05-2013, 11:19 PM   #20
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I won't be able to get out to the store till Saturday. Will that be too late?

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