Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Pitch more yeast onto already fermented batch?
Reply
 
LinkBack Thread Tools
Old 08-11-2010, 08:13 PM   #1
Cabbie
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: San Diego, CA
Posts: 30
Likes Given: 1

Default Pitch more yeast onto already fermented batch?

I brewed a beer a few weeks ago with a very high OG of 1.09. It was a German brown ale which we ended up pitching WLP036 Dusseldorf Alt yeast onto. It was straight from the vial, no starter made. The WLP036 has an alcohol tolerance of "medium" and produces a "slightly sweet alt beer".

When the fermentation was complete, it resulted in a FG of 1.03 and a very, very sweet and heavy beer. I tasted it when I took a gravity reading as tranferring to secondary. So primary 14 days, in secondary now 6 days.

I am almost positive there was not enough yeast when pitched and the strain could not handle the high OG.

My questions are: can you pitch additional yeast onto this beer and get more fermentation, or is this a terrible idea? Is the sweetness just a result of the type of yeast i used or is there fermentable sugars remaining in the beer due to under-fermentation?

Should i just chalk it up to experience and move on, let the beer age more, or some other method, etc? It just tastes almost like syrup (but with alcohol of 8%!)

I also washed the yeast from this batch and have it chilled in the fridge (i dont really know why cause its my least favorite batch to date). Should i consider making a starter and pithcing the same yeast back onto this beer? I would def prefer to have more alcohol and less sweetness!

Semi-new brewer here! Thanks guys

__________________
Cabbie is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2010, 08:23 PM   #2
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,420
Liked 54 Times on 51 Posts
Likes Given: 29

Default

Normally I tend to leave things as they are and not tinker, because tinkering makes it worse.

However in your case here I would pitch some new yeast. I'd just go with a neutral dry yeast like Safale 05 and rehydrate it. If it tastes like syrup you have nothing to lose but a few bucks on a packet of yeast.

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



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Why Not to Pitch On Your Yeast Cake Bob Fermentation & Yeast 482 09-18-2014 03:17 AM
Washing Yeast from Improperly Fermented Batch Grizzlybrew Fermentation & Yeast 4 04-09-2010 04:51 AM
Fermented too hot, smells like bread yeast. vanhanz Fermentation & Yeast 6 03-22-2010 05:25 PM
Pitching onto yeast cake that was fermented at varied temp Beerens Fermentation & Yeast 1 01-21-2010 11:39 PM
Need to Re-pitch yeast - can I use different kind? yournotpeter Fermentation & Yeast 9 01-05-2010 02:49 PM



Newest Threads

LATEST SPONSOR DEALS