flaminpi3
Well-Known Member
- Joined
- Feb 27, 2009
- Messages
- 124
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It's been a tough week for me brew-wise. It started with a stuck fermentation in my dry stout after only achieving about 50% attenuation (using white labs irish ale yeast). I tried rousing up the lees to no avail. On a separate note, I was all set to brew a dogfish head 60-minute, until I pulled out a frozen package of Wyeast Ringwood Ale yeast from my overactive fridge. I did not want to use the frozen yeast in a new batch, so once it thawed I made a starter and pitched into my stuck stout. Fermentation has begun once again, but I have no idea what to expect after re-pitching with a completely different yeast. Any ideas? What are the differences between the two yeasts? Will this completely throw off my stout?