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Old 08-01-2006, 09:03 PM   #1
Beerdoc
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With some high gravity recipes, it is suggested to repitch more yeast toward the end of the fermentation to make sure it is fully fermented. At what gravity should I consider keeping some yeast to repitch and when would you do it?

 
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Old 08-01-2006, 09:10 PM   #2
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How high gravity are you going for? As long as primary fermentaion was moving along, it isn't necessary. A hydrometer is a big help. If you do something like a barleywine at 10% abv, the OG is going to start somewhere at 1.100. The final gravity will only get down to maybe 1.025. If it stalls somewhere around 1.035-1.040 or even higher, more yeast can be help. Make a good yeast starter, or even better, pitch on top of the entire yeast from a previous batch and you'll most likely avoid this problem.
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Old 08-01-2006, 09:35 PM   #3
Beerdoc
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I really wasn't shooting for anything more than an OG of about 1.070-1.075. So you're saying I should be ok, but just make sure I've got some yeast if the hydrometer says I need it?

 
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Old 08-01-2006, 09:58 PM   #4
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That's about it. I like to use the hydrometer all through the brewing process just because I'm a nerd. Others around here will say to throw the hydrometer away. Checking to see if the primary fermentation is done is one time where I think it's really necessary.
Just make a big starter with the yeast and save some in a bottle and keep it in the fridge. If you don't need it, you now have another yeast sample for another brew.
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Old 08-01-2006, 11:14 PM   #5
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If the attenuation is around 60% after a week, I like to add some distiller's yeast. For stouts, I'll use champagne yeast. I never use either for the primary yeast, just finishing.
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