Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > RIS yeast flubbed out (maybe)
Reply
 
LinkBack Thread Tools
Old 04-12-2013, 05:16 AM   #1
Blindnil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Portland, OR
Posts: 21
Likes Given: 1

Default RIS yeast flubbed out (maybe)

I made a massive RIS last month. Started at 1.098. I pitched a 2L stir plate starter of WY1335. The starter spent 3 days swirling.

I took a reading and its only down to 1.041, four weeks in. I plan on waiting another week and then take another reading. I know the yeast I used isn't the most alcohol tolerant. Its been at 63F for the duration of primary. My target is 1.024-1.028. Then bulk age six months. Then bottle.

My question is- if the next gravity reading I take shows no change, should I re-pitch with 05 or pacman, let it attenuate and then bulk age? I've also read that this will not work and that I need a cleaned yeast cake to move the beer onto because of the alcohol content (moving it 3 times seems like a risky move, oxygen wise)

I know I'm a little premature with the question, since I'm going to wait another week to make my decision but I'd like to hear from some folks before then in case I need a contingency plan.

Cheers!

__________________
Blindnil is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 05:21 AM   #2
hopmonster2189
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Anacortes, Washington
Posts: 110
Liked 18 Times on 14 Posts

Default

4 weeks in I'd have to think most of the fermenting has been done. I'd wait to see what others say but what you're thinking sounds like a plan. 1.041 is just too high

__________________
hopmonster2189 is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 05:28 AM   #3
kapbrew13
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: somerset, NJ
Posts: 1,384
Liked 41 Times on 33 Posts

Default

What do you use to get gravity reading? All grain or extract?

__________________
kapbrew13 is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 05:32 AM   #4
Blindnil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Portland, OR
Posts: 21
Likes Given: 1

Default

AG. Hydrometer sample at 60F

__________________
Blindnil is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 05:34 AM   #5
Blindnil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Portland, OR
Posts: 21
Likes Given: 1

Default

All grain. Hydrometer sample 60F

__________________
Blindnil is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 05:38 AM   #6
kapbrew13
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: somerset, NJ
Posts: 1,384
Liked 41 Times on 33 Posts

Default

Quote:
Originally Posted by Blindnil View Post
All grain. Hydrometer sample 60F
Do you remember you mash temp and qt/lb ratio for water?
__________________
kapbrew13 is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 05:42 AM   #7
Blindnil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Portland, OR
Posts: 21
Likes Given: 1

Default

Quote:
Originally Posted by kapbrew13 View Post
Do you remember you mash temp and qt/lb ratio for water?
151F 1.25qt/lb
__________________
Blindnil is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 07:00 AM   #8
DirtyOldDuck
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
DirtyOldDuck's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Portland, Oregon
Posts: 553
Liked 70 Times on 61 Posts
Likes Given: 109

Default

Quote:
Originally Posted by Blindnil View Post
All grain. Hydrometer sample 60F
Or 68F, depending on your hydrometer. Not all hydrometers are calibrated at 60F.
__________________
DirtyOldDuck is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 07:12 AM   #9
Blindnil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Portland, OR
Posts: 21
Likes Given: 1

Default

Its a 60F calibrated hydrometer. Worked for 50 batches before hand. I use a refractometer for simple brews. Not for this bad boy.

__________________
Blindnil is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 07:50 PM   #10
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,095
Liked 121 Times on 117 Posts
Likes Given: 3

Default

just tossing in S05 or pacman likely won't work, but if you pitched either from a starter at high krausen you'd likely renew activity. racking onto another yeast cake like you mentioned should do the trick as well if you got one. have you tried just rousing up the cake by gently swirling and bringing to a warmer temp to see if re-starts itself? some of those english strains like to floc out a lil early

__________________
dcp27 is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast Bank: Washed Yeast vs Brand New Yeast dmiller224 Fermentation & Yeast 25 02-17-2014 06:41 PM
Flubbed my starter theNOOB Fermentation & Yeast 2 02-14-2012 11:02 PM
Creating cider yeast from wine yeast or capturing wild orchard yeast, thoughts???? Daze Cider Forum 4 01-01-2012 03:15 AM
Making a yeast starter from washed yeast. What are some physical signs of success? msa8967 All Grain & Partial Mash Brewing 8 03-16-2011 12:19 PM
Newbie question regarding slightly flubbed recipe roostra Beginners Beer Brewing Forum 4 08-24-2009 02:00 AM



Newest Threads

LATEST SPONSOR DEALS