learningmore
Active Member
I know the mantra: touch mess with it, RDWHAHB, etc.
But since this a stout, I'm thinking I didn't pitch up enough yeast to start with- this could be the reason fermentation looks like it has slowed with still sugars available for fermentation.
What would ever be a problem with pitching more hydrated yeast? Possible contamination when pitching?
I know Stouts and Porters need time to smooth out and condition- I've made 2 Porters from extracts- but this guy just tastes undrinkable. Ha- perhaps it will also smooth out, but that will be a long time to condition. (Which also makes sense for most Stouts)
But since this a stout, I'm thinking I didn't pitch up enough yeast to start with- this could be the reason fermentation looks like it has slowed with still sugars available for fermentation.
What would ever be a problem with pitching more hydrated yeast? Possible contamination when pitching?
I know Stouts and Porters need time to smooth out and condition- I've made 2 Porters from extracts- but this guy just tastes undrinkable. Ha- perhaps it will also smooth out, but that will be a long time to condition. (Which also makes sense for most Stouts)