Bryce
Active Member
I've attempted to make an Imperial Nut Brown Pumpkin Ale and have fears that I have under pitched. This would have been my 11 batch of beer so I'm not all that experienced in high gravity brewing.
I meant to make a beer with an OG of 1.078-80 but ended up with a 1.090. I used BeerSmith for my calculations but didn't account for some of the boil off that raised the gravity and possibly a couple other factors.
I pitched a Wyeast American Ale II 1 Liter Yeast starter and used a aeration stone for 45 minutes after pitching. I also added yeast nutrient to the last 15 minutes of the boil.
My Fermenation has been very stong and alot has come out of the blow off tube. Fermentation started with 5-6 hours after pitching and has been going strong for 3 days.
My concern is that I've underpitched and I will need to add addtional sugar and yeast to finish fermentation. I'm going to take a gravity reading tonight but I wanted to see if I were to re-pitch should I use the same yeast I started with or maybe Nottingham?
Also if you do underpitch and still hit your FG do you get off flavors because there were fewer yeast cells that caused them to be over worked?
Thanks!!!
Primary:
Anchor Steam Old Foghorn Clone
Imperial NutBrown Pumpkin
Secondary:
Imperial Winter Ale
Cream Ale
Bottled:
Hazelnut ale
Hefewiezen
Oatmeal Stout
Barleywine
90 minute IPA
Honey Brown
Blonde Ale
I meant to make a beer with an OG of 1.078-80 but ended up with a 1.090. I used BeerSmith for my calculations but didn't account for some of the boil off that raised the gravity and possibly a couple other factors.
I pitched a Wyeast American Ale II 1 Liter Yeast starter and used a aeration stone for 45 minutes after pitching. I also added yeast nutrient to the last 15 minutes of the boil.
My Fermenation has been very stong and alot has come out of the blow off tube. Fermentation started with 5-6 hours after pitching and has been going strong for 3 days.
My concern is that I've underpitched and I will need to add addtional sugar and yeast to finish fermentation. I'm going to take a gravity reading tonight but I wanted to see if I were to re-pitch should I use the same yeast I started with or maybe Nottingham?
Also if you do underpitch and still hit your FG do you get off flavors because there were fewer yeast cells that caused them to be over worked?
Thanks!!!
Primary:
Anchor Steam Old Foghorn Clone
Imperial NutBrown Pumpkin
Secondary:
Imperial Winter Ale
Cream Ale
Bottled:
Hazelnut ale
Hefewiezen
Oatmeal Stout
Barleywine
90 minute IPA
Honey Brown
Blonde Ale