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brutus09 · 03-29-2010, 01:59 AM

Hey everyone.

I brewed my IPA 3 weeks ago. Pitched Wyeast 1272 with a 1 liter starter. Temperature has been in between 62 and 68 degrees F. OG: 1.058.

I took a SG reading after two weeks, it was surprisingly still high at 1.029. I thought it was just that the 1272 was a slow starter. I went on vacation for a week and took another reading today. Well, it is still 1.029 putting it at a 3.78% making it one very weak IPA. I have read the options out there, and the two most common I have come across are pitching with a yeast and an energizer, or gently swirling the primary. It seams that repitching would be a fairly sure fire way, but I was wondering how much of an effect adding a dry yeast would be to the flavor I was striving for with the 1272. Also is swirling worth the risk of aerating the wort. I would appreciate any expertise people could share.

Thanks.

**BigB** · 03-29-2010, 02:58 AM

If you went with S-05, you won't notice much flavor impact. S-05 is pretty neutral. But, IMO the 1272 is pretty neutral as it is, so even better. Interesting that you didn't get more attenuation out of that yeast. You say that temps were 62-68. 62 is definitely too cool for that yeast, but 68 should have been fine. I would GENTLY swirl (no splashing) after you warm it up to 67-70 degrees. You won't aerate the wort unless you go psycho on the swirling.

brutus09 · 03-29-2010, 03:13 AM

Do you think that if it the wort were kept at 62 for long enough it would have halted the fermentation?

fineexampl · 03-29-2010, 03:14 AM

x2 on rousing the yeast and def. bump the temps a tad.

**BigB** · 03-29-2010, 03:21 AM

Certainly possible... Its always best to eliminate the variables before adding extra yeast.

permo · 03-29-2010, 02:44 PM

I have had US-04 drop out on my at 62 degrees numerous times. With most of your fermentaion complete, I think your best bet is to rouse the yeast and warm it up, even if you get up into the low 70's at this point I don't think you will get too many off flavors since the bulk of your fermentation is completed.

brutus09 · 03-29-2010, 04:36 PM

Thanks for the help. I will swirl this afternoon, and take a reading in a few days. If no drop, I will go with the S-05.

permo · 03-29-2010, 04:38 PM

Quote:

Originally Posted by brutus09

Thanks for the help. I will swirl this afternoon, and take a reading in a few days. If no drop, I will go with the S-05.

I think the best way to do it, would be to warm it up first, then once the wort is at the appropriate temp, rouse the yeast. I bet it works. Heck, I have even re aerated my wort before to beat a stuck fermentation...no oxidation issues or infection issues at all.

RedGlass · 03-29-2010, 05:39 PM

Quote:

Originally Posted by permo

I think the best way to do it, would be to warm it up first, then once the wort is at the appropriate temp, rouse the yeast.

+1 on warming first (although it probably doesn't make much difference, you might get more back into suspension if its already ~70 when you swirl).

jalgayer · 03-30-2010, 12:51 AM

Quote:

Originally Posted by BigB

If you went with S-05, you won't notice much flavor impact. S-05 is pretty neutral. But, IMO the 1272 is pretty neutral as it is, so even better. Interesting that you didn't get more attenuation out of that yeast. You say that temps were 62-68. 62 is definitely too cool for that yeast, but 68 should have been fine. I would GENTLY swirl (no splashing) after you warm it up to 67-70 degrees. You won't aerate the wort unless you go psycho on the swirling.

Can you really aerate the wort if there is no air in there?