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Old 03-07-2010, 11:41 PM   #1
Grand Pooba
Nov 2009
Los Angeles
Posts: 32

Had a OG of 1.068, pitched (with starter) got it down to 1.038, and it's stalled there. I am thinking of pitching a pack of notty to bring the gravity down further.

Do you need to aerate if you are re-pitching yeast?

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Old 03-08-2010, 12:17 AM   #2
Mar 2010
New Jersey
Posts: 740
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Yes, you must aerate. Possibly, if you racked onto the entire trub of a previous batch, you would not have to. But you would probably end up with off flavors. I don't know how you fix a lack of oxygen at pitching at this point, sorry.

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Old 03-08-2010, 06:38 PM   #3
Jan 2010
Medford, MA
Posts: 4,126
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aeration is necessary for the yeast to grow and multiply, not convert sugar to alcohol. In your case, I think the notty should already have enough to do without it.

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Old 03-09-2010, 03:24 AM   #4
Dec 2008
Eastern Oregon
Posts: 307
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How long has it been fermenting? If it is actually stalled, you will probably do more harm than good by adding oxygen. I also doubt your gravity will drop more soley based on pitching more yeast. The yeast that is already in there should still be viable.

If you are fermenting in a controlled environment, I would recommend you raise the temp to 68-70 if you are below that, and maybe rousing the yeast a bit without getting too crazy (swirl the carboy and try to re-suspend the yeast).

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Old 03-09-2010, 04:25 AM   #5
Feb 2010
Melbourne, AU
Posts: 232
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I wouldn't aerate for fear of oxidation. I would make a starter with the nottingham and some DME and wait till krausen appears before pitching though. Even though starters are not normally recommended for dried yeasts, in the case of a stalled ferment it's better to get the yeast firing first.

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