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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Repitch advice
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Old 07-19-2013, 11:07 PM   #1
chadkarol
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Default Repitch advice

I brewed a French saison last weekend with an OG of 1.063. I didn't have any DME to do a yeast starter so I just pitched the wyeast 3711 without a starter. Checked the gravity yesterday and its only at 1.030 and bubbling is a bit slow. I got another yeast packet and I bought a stir plate also. What do you think? Should I do a yeast starter and repitch? Or just wait it out?

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Old 07-19-2013, 11:10 PM   #2
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What temp is the room where fermentation is happening?

3711 is a trucker, and should be fine even at that gravity, provided you gave some decent aeration.

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Old 07-19-2013, 11:10 PM   #3
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Wait.

Badger: You're late.
Mal: You're lying.
Badger: You're later than I'd like.

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Old 07-19-2013, 11:10 PM   #4
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was the yeast packet old? what temp are you fermenting at?

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Old 07-19-2013, 11:11 PM   #5
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I have it in a temp controlled freezer at 72. Wasn't an old yeast packet although I don't remember the date.

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Old 07-19-2013, 11:51 PM   #6
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I would maybe turn it up a bit to the upper level of what is acceptable for that strain (76?). That strain is a beast so it should be able to finish out no problem

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Old 07-20-2013, 01:17 AM   #7
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Any down sides to repitching with a starter? I sort of want to try out my new stir plate. :-)

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Old 07-22-2013, 04:14 PM   #8
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Well you would probably be wasting yeast. It's pretty hard to over pitch in homebrew so it's probably not all that bad. If the brew is truely stuck then I would pitch it at high Krausen

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Old 07-24-2013, 03:50 AM   #9
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I waited. Checked the gravity today and way down to 1.005. Now I have an extra package of 3711. Never a bad thing. :-)

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Old 07-24-2013, 04:25 PM   #10
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congrads! glad it worked out alright. saison yeasts in general can take a bit to get down to FG, usually it takes a while to get those last few points fermented out.

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