permo
Well-Known Member
I need your thoughts.
I have a 1.045 gravity beer right now that i pitched from a starter cultured from a bottle of rogue stout. I wasn't able to step up the starter, I ran out of time so I think I underpitched. The pacman pretty much dropped out at 1.023 at 60 degrees. I roused the yeast and increased the temp to 68 and 5 days later I am at 1.019, so I am unsure what to think. I planned on using this yeast cake for a IIPA (OG = 1.090 or so) but now I am wondering if this yeast cake will attenuate properly.
So here is my question:
Should I use this yeast cake that underattenuated a low gravity beer for a big beer or should I hydrate two 11 g satchels of nottingham and pitch that?
I am leaning towards the nottingham since that has never failed me, but the other part of me knows there will be a ton of pacman in the fermenter.
I have a 1.045 gravity beer right now that i pitched from a starter cultured from a bottle of rogue stout. I wasn't able to step up the starter, I ran out of time so I think I underpitched. The pacman pretty much dropped out at 1.023 at 60 degrees. I roused the yeast and increased the temp to 68 and 5 days later I am at 1.019, so I am unsure what to think. I planned on using this yeast cake for a IIPA (OG = 1.090 or so) but now I am wondering if this yeast cake will attenuate properly.
So here is my question:
Should I use this yeast cake that underattenuated a low gravity beer for a big beer or should I hydrate two 11 g satchels of nottingham and pitch that?
I am leaning towards the nottingham since that has never failed me, but the other part of me knows there will be a ton of pacman in the fermenter.