brutus09
Member
Hey everyone.
I brewed my IPA 3 weeks ago. Pitched Wyeast 1272 with a 1 liter starter. Temperature has been in between 62 and 68 degrees F. OG: 1.058.
I took a SG reading after two weeks, it was surprisingly still high at 1.029. I thought it was just that the 1272 was a slow starter. I went on vacation for a week and took another reading today. Well, it is still 1.029 putting it at a 3.78% making it one very weak IPA. I have read the options out there, and the two most common I have come across are pitching with a yeast and an energizer, or gently swirling the primary. It seams that repitching would be a fairly sure fire way, but I was wondering how much of an effect adding a dry yeast would be to the flavor I was striving for with the 1272. Also is swirling worth the risk of aerating the wort. I would appreciate any expertise people could share.
Thanks.
I brewed my IPA 3 weeks ago. Pitched Wyeast 1272 with a 1 liter starter. Temperature has been in between 62 and 68 degrees F. OG: 1.058.
I took a SG reading after two weeks, it was surprisingly still high at 1.029. I thought it was just that the 1272 was a slow starter. I went on vacation for a week and took another reading today. Well, it is still 1.029 putting it at a 3.78% making it one very weak IPA. I have read the options out there, and the two most common I have come across are pitching with a yeast and an energizer, or gently swirling the primary. It seams that repitching would be a fairly sure fire way, but I was wondering how much of an effect adding a dry yeast would be to the flavor I was striving for with the 1272. Also is swirling worth the risk of aerating the wort. I would appreciate any expertise people could share.
Thanks.