high OG screw-up/can it be saved? - Page 2

Jumbo82 · 11-18-2009, 02:46 PM

One more thing. This beer will take more time for everything. Longer primary, longer secondary (if you use one), and longer bottle conditioning. Don't plan on drinking this beer in 6 weeks.

**chelero** · 03-06-2010, 03:27 PM

OK, so I ignored everyone's advice, as I was out of town for awhile. I came back, got the jitters about adding more yeast so late, and just bottled it. stupid, I know. of course the beer never carbed. it tastes nice though, a little overly sweet for sure. is there still a way I can save this beer? could I empty all the beer into my bucket and re-bottle the beer with the re-hydrated yeast I like I should have done in the first place a couple of months ago while it was still in primary? I just don't want to dump 50 bottles. I'm sorry for not following the advice, my noobness continues to haunt me. i got freaked out and I wasn't around to do anything at the time! thanks,
c

**Yooper** · 03-06-2010, 03:35 PM

Did you happen to take a FG reading? If so, and it was an acceptable number, what I'd do now is simply open a package of dry yeast, open all of the bottles and put just a grain or two into each bottle and recap. (I had to do that once myself, when my yeast was all pooped out).

If you don't have a low enough FG reading, I wouldn't do that, though. You might get bottle bombs if the beer finishes in the bottle. If the FG is too high, you'll have to put it back into a fermenter but try not to splash it at all. You'd have to build up a big starter, since you've got a high alcohol environment, and then try to get it to finish.

It really depends on the FG reading you have.

**chelero** · 03-06-2010, 03:50 PM

thanks yooperbrew! my og was 1.093 and my fg was 1.028. beersmith had them estimated at 1.091/1.021

**chelero** · 03-06-2010, 08:37 PM

you think thats low enough to pitch directly into the bottles? or should I dump them back into a fermenter?

**Yooper** · 03-06-2010, 11:59 PM

Quote:

Originally Posted by chelero

you think thats low enough to pitch directly into the bottles? or should I dump them back into a fermenter?

Well, I just don't know to be honest. You've got only 68% attenuation, but 8.5% ABV. I'd be afraid that some nottingham yeast might cause overcarbonation, IF it can handle being put into 8.5% liquid. but pouring it into a fermentor at this stage will probably oxidize it and ruin it.

I guess I'd try the dry yeast into the bottles, or at least a couple of bottles, and see if that worked before doing the whole batch. The dry yeast can be tightly closed and stored for a week or two in the fridge, while you wait and see if it might work and not cause bottle bombs.

**ChshreCat** · 03-07-2010, 12:13 AM

Curious... what temp have the bottles been sitting at?

**chelero** · 03-07-2010, 01:24 PM

probably around 68-70F. it's been cool here lately, but wasn't that cool in december when I bottled

Sujeto · 11-24-2010, 05:15 PM

Sorry to restart a dying thread but I found this one by searching for an answer to my question :-)
I recently brewed a Chimay Grand Reserve clone w/ a high gravity like the OP (Sunday 11/21). Mine's at 1.093. Well I pitched 1 vial of White Labs Trappist Ale yeast and afterwards read up on high gravity brews and the need for double pitching.
Should I leave it as it is and check the gravity after 2 weeks or should I pitch a second vial as soon as possible which would be Black Friday? I'm concerned about the yeast not being able to handle the 9 - 10% ABV this beer is supposed to be.
Thoughts, ideas, suggestions? Prosit!

juslod · 11-24-2010, 05:34 PM

I would go ahead and pitch more yeast, for the cost of insurance on such a high ABV I would!