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Yes!!! I was scrolling through quickly assuming that I'd find dales rather quickly on this post, but page 3?!?? Wow. Absolutely, unequivocally Dales Pale Ale. Cheers!!

Thanks for the replies everyone. wired247 - Wouldn't creating a starter help to remedy what you are saying about the anaerobic environment? Isn't creating a starter helping to oxygenate the yeast before you introduce them to this environment?

I know....no starter and underpitched. Not a good combination. So, if I get more yeast, start it, and then pitch it right now, are there any special considerations for doing this? I have never pitched yeast after fermentation has already started. Should I just make my starter and pour it...

I just finished cooking an Imperial IPA that has an extremely high original gravity - 1.095. I pitched one vial of California Ale and did not do a starter with it (I know, I know...I should have...). I cooked and pitched my yeast on Jan. 1. It started visibly fermenting on Jan. 2, about 20 hours...

I just finished cooking an Imperial IPA that has an extremely high original gravity - 1.095. I pitched one vial of California Ale and did not do starter with it (I know, I should have...). I cooked and pitched my yeast on Jan. 1. It started visibly fermenting on Jan. 2, about 20 hours after...

btw...just cracked open an Odell Double Black IPA in celebration of the fermentation taking! Cheers! :)

So, I just got home and checked on my fermentation and was very happy to see a large frothy head of foam and vigorous bubbling in my airlock. The yeast have taken hold. Patience is of the essence, eh? But, I'm still curious to learn more about high alcohol/high gravity beer and how to best...

I brewed this batch yesterday. Pitched it around 4:00 pm on new years day. I would imagine that the rule of thumb is not to add more yeast after activity with the yeast has already begun? Is that right? Just out of curiosity, would it hurt to add a different kind of yeast? I do not know...

So, according to this pitching rate calculator (http://www.mrmalty.com/calc/calc.html), without a starter for my yeast, I should have added three vials of Cal. Ale yeast. Should I go ahead and add two more at this point in time, or wait to see if what I did add is able to catch up on its own...

If I am hearing correctly so far, I don't have a whole lot to worry about. Just need to be patient. I have underpitched pretty significantly, but it sounds as if time is all that I need now to correct that. Therefore, if all you need to do is wait it out if you underpitch, other than taking...

Great. Thanks for the responses. Sometimes you just need someone to tell you to be patient... If I would really like to achieve a high alcohol content with this beer (and I obviously have the sugars to accomplish this with an OG of 1.095) so would it hurt to go ahead and pitch more Cal. Ale...

Background: - Imperial IPA recipe. Recipe called for 6 gallons of water for the batch, but I only used 5 gallons due to my equipment restraints and adjusted the recipe accordingly as best I could. However, after tasting my wort following cooling and before pitching yeast, I was very surprised...

Background: - Imperial IPA recipe. Recipe called for 6 gallons of water for the batch, but I only used 5 gallons due to my equipment restraints and adjusted the recipe accordingly as best I could. However, after tasting my wort following cooling and before pitching yeast, I was very...