1GR8DA
Well-Known Member
I brewed a double IPA last week with a starting gravity of 1.75
I pitched a wyeast American Ale yeast that has been in the closet for 6 months. I did not use a starter. It has been 7 days and the gravity is @ 1.55. This seams too slow. I am a little concerned about mold. I have another IPA that is ready to be kegged (wyeast british ale) that was the same age and worked remarkably well. Here are my options:
1. Leave it and let the yeast do its job albeit sowly.
2. repitch with Muntons dry yeast
3. Rack the batch on the yeast cake from the other ipa.
Suggestions?
I pitched a wyeast American Ale yeast that has been in the closet for 6 months. I did not use a starter. It has been 7 days and the gravity is @ 1.55. This seams too slow. I am a little concerned about mold. I have another IPA that is ready to be kegged (wyeast british ale) that was the same age and worked remarkably well. Here are my options:
1. Leave it and let the yeast do its job albeit sowly.
2. repitch with Muntons dry yeast
3. Rack the batch on the yeast cake from the other ipa.
Suggestions?