Well the RIS I brewed under attenuated and ended up stopping at 1.040 so I am probably going to attempt a repitch with Nottingham or something. Not exactly sure why I got poor attenuation on this beer, it started out at 1.106 and I used 2 properly hydrated packets of US-05 and used pure O2 through a .5 micron difussion stone for aeration, fermented at 65'F.
I have a couple of questions for you guys,
Should I re-aerate and then pitch or just hydrate yeast and pitch? I am probably going to use Nottingham for it's high attenuation properties but I do have US-05 avail if you guys think I should go with this instead. I am really only wanting to pull this beer down to 1.030 or 1.025 so I am not looking for a miracle here, just pull some more points out. I currently have the carboy sitting at around 70'F to try and reactivate the yeast and hopefully eek out a couple of more points.
I have a couple of questions for you guys,
Should I re-aerate and then pitch or just hydrate yeast and pitch? I am probably going to use Nottingham for it's high attenuation properties but I do have US-05 avail if you guys think I should go with this instead. I am really only wanting to pull this beer down to 1.030 or 1.025 so I am not looking for a miracle here, just pull some more points out. I currently have the carboy sitting at around 70'F to try and reactivate the yeast and hopefully eek out a couple of more points.