Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Beginners Beer Brewing Forum (http://www.homebrewtalk.com/f39/)
-   -   should I repitch or am I ok (http://www.homebrewtalk.com/f39/should-i-repitch-am-i-ok-176273/)

jimmywit 05-03-2010 11:22 PM

should I repitch or am I ok
 
I just did a brown ale, the recipe called for an og of 1.070 i was at 1.065 the fg called for 1.015 I am at 1.019 the recipe also called for ringwood ale yeast, I could not get that and used white laps english ale yeast 002. It has been in the primary for 10 days with the gravity stable at 3 straight days. it does taste a tad sweet. Should I get some dry yeast and pitch or will it be ok.....also the recipe was for a full boil I can only handle 3.5 gallons, I did make hop adjustments.

Reelale 05-03-2010 11:26 PM

I don't know what temperature you are fermenting at, but bringing it to about 70 for a couple of days might rouse your yeast enough to drop a couple more points. Also, gently swirling the fermenter has helped me in the past.

jimmywit 05-03-2010 11:38 PM

Quote:

Originally Posted by Reelale (Post 2040765)
I don't know what temperature you are fermenting at, but bringing it to about 70 for a couple of days might rouse your yeast enough to drop a couple more points. Also, gently swirling the fermenter has helped me in the past.

it was between 68 and 70

Reelale 05-03-2010 11:47 PM

I would try to rouse the yeast by swirling, English ale yeast sometimes like to cling to the sides. Another week or two in the primary will help your beer anyway, even an English ale. Can't help you on the re-pitching, never had to do it.

bassmosphere 05-03-2010 11:47 PM

Quote:

Originally Posted by Reelale (Post 2040765)
I don't know what temperature you are fermenting at, but bringing it to about 70 for a couple of days might rouse your yeast enough to drop a couple more points. Also, gently swirling the fermenter has helped me in the past.

I am a beginner and ran into a similar situation a few weeks ago. I was storing the carboy in my basement, which at the time was high 50's when I pitched my yeast. I moved it up after about a day and didn't notice any activity, so I made a yeast culture using some corn sugar (supposedly a big no-no) and poured it in. It really took off after that. I sampled the brew a few days ago and it tastes great!

For my next batch, I again prepared another culture, this time with DME. I prepared the culture in the morning and then pitched it sometime in the late afternoon when my wort was ready. Fermentation appeared to start almost instantly and was in full swing 8-10 hrs later.

The nice thing about creating a culture is you know your yeast is good before you pitch it. Don't worry about adding the extra pack of yeast. It won't make a difference in the final flavor.

ajf 05-03-2010 11:57 PM

WLP002 is not a high attenuating yeast (63 - 70%). From 1.065 to 1.019 is 70% attenuation, which is at the upper limit if what White Labs say for that yeast. You may be able to get the gravity down a few more points by rousing (stirring gently to remix the yeast, and keeping the temperature in the 68 - 70 range). I've never had any luck with repitching after fermentation has gotten that far, but I've only tried it a couple times. I'd try rousing, and if that doesn't work, then go with what you've got.
FWIW, every time I use WLP002 (which is often), it has always taken longer than 10 days to completely finish. I always leave it for at least 20 days, and only very occasionally do I have to rouse it.

-a.

eddie 05-04-2010 12:49 AM

Quote:

Originally Posted by Reelale (Post 2040786)
I would try to rouse the yeast by swirling, English ale yeast sometimes like to cling to the sides. Another week or two in the primary will help your beer anyway, even an English ale. Can't help you on the re-pitching, never had to do it.

Ditto. You could repitch but you probably don't need to. Just give the fermenter a few good swirls to get the yeast off the bottom, Be careful not to get too much air in it, though.

mrgstiffler 05-04-2010 01:16 AM

I would say that 1.019 isn't too high. It'll still be a good beer. If I'm in the 1.020s after a couple weeks and know it wont go down anymore, I'll throw in a little of this: http://www.austinhomebrew.com/product_info.php?products_id=447&osCsid=8b3adadf03 1eae09e01f494784336afc

You don't need to stir or anything. Just sprinkle it in. Fermentation will kick up again and a few days later you'll be in lower 1.10s. I've heard people say that you shouldn't do this because it will affect the flavor, but I've been extremely happy with the batches I've used it with.

But at 1.019, I'd just leave it in the primary for another week, then secondary for a couple weeks. Allow it to clear really well and it'll be fine.

jimmywit 05-04-2010 01:37 AM

I have not tried to change my yeast strains to much as of yet, this was the first time I used a liquid strain. If I would have used the ringwood yeast would this have helped? I did give it a swirl. Thanks alot for all the great advice and info. I do hope to start using more liquid strains, It does seem that I can control the beer even more with liquid. Thanks again

mrgstiffler 05-04-2010 01:42 AM

Did you make a starter or use multiple vials? 1.065 is quite high for a single vial of White Labs.


All times are GMT. The time now is 07:51 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.