Adding 1.200 wort and yeast to fermenting wort - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Adding 1.200 wort and yeast to fermenting wort

Reply
 
Thread Tools
Old 05-13-2010, 02:47 PM   #1
imperial
Recipes 
 
Jul 2009
Seattle
Posts: 43


Hello All,

I just brewed a barley wine. I have 4 gallons of 1.112 wort that is fermenting right now. I have 1.6gal 1.200 wort in bottles (after I pulled the 4gal that's now fermenting out of the boil, I boiled the remaining wort even longer). I also have WLP099 super high gravity yeast (I did a 6L starter, so I've got plenty).

I'm trying to figure out the best way to add the 1.200 wort and WLP099 yest to my ferment. I was planning on waiting until the 4gal ferment gets down to ~1.060 (this would take 36-48 hours), then pitch the WLP099 along with some of the 1.200 wort. After this, I was planning on adding more of the 1.200 wort every day until either it stopped fermenting or until I ran out of 1.200 wort.

Regarding how much 1.200 wort I would add each time, I was planning on adding enough wort to get the gravity up to between 1.090 and 1.100.

Regarding pitching the WLP099, I was planning on getting it started with a watered-down solution of my 1.200 wort, waiting for it to get to high krausen, then pitching it into the fermenter.

Any tips or tricks or advice?

Thanks!

 
Reply With Quote
Old 05-13-2010, 03:01 PM   #2
jmo88
 
jmo88's Avatar
Recipes 
 
Sep 2008
Seattle
Posts: 1,380
Liked 25 Times on 16 Posts


Interesting. I've never added fermentables to my beer after it started fermenting so I can't help there. But it seems to me your approach was backwards. Maybe I'm wrong but shouldn't you have boiled your first runnings to get that caramelly higher gravity wort and then added the remaining runnings to the kettle with the wort. That way you'd have one fermentation but still have the character of caramelizing that first running.
__________________
(~):} Just a little Furthur (~):}

 
Reply With Quote
Old 05-13-2010, 03:47 PM   #3
maskednegator
Recipes 
 
Sep 2009
san diego
Posts: 323
Liked 10 Times on 10 Posts


His approach is correct. High osmotic pressure from high gravity wort is extremely hard on yeast, that's one reason we use bigger starters for higher gravities.
If you stagger your sugar additions, the yeast are much more likely to fully attenuate.
OP, I think you've got a great plan, but you'd benefit from oxygenating the wort when you add your sugars.

jmo88 Likes This 
Reply With Quote
Old 05-13-2010, 03:54 PM   #4
DKershner
 
DKershner's Avatar
Recipes 
 
Jul 2009
Bend, OR
Posts: 1,870
Liked 28 Times on 23 Posts


Quote:
Originally Posted by maskednegator View Post
His approach is correct. High osmotic pressure from high gravity wort is extremely hard on yeast, that's one reason we use bigger starters for higher gravities.
If you stagger your sugar additions, the yeast are much more likely to fully attenuate.
OP, I think you've got a great plan, but you'd benefit from oxygenating the wort when you add your sugars.
+1.
10char....

 
Reply With Quote
Old 05-13-2010, 06:51 PM   #5
imperial
Recipes 
 
Jul 2009
Seattle
Posts: 43

Thanks for the input. I will definitely add oxygen too.

 
Reply With Quote
Old 05-13-2010, 10:06 PM   #6
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


Do you think causally pouring the new wort in would oxygenate enough, but not too much?

I have zero experience in this area...just brainstorming/thinking aloud. I personally would fear doing a direct pure O2 injection since there's already a large yeast colony, and staggering additions of 1.200 wort will dilute its gravity a lot...probably won't shock the yeast with osmotic pressure changes. I'd think a splashy pour into the primary would give just enough O2 without causing oxidation.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Old 05-13-2010, 11:00 PM   #7
DKershner
 
DKershner's Avatar
Recipes 
 
Jul 2009
Bend, OR
Posts: 1,870
Liked 28 Times on 23 Posts


I don't oxygenate, before or during fermentation. I think you would be fine with a splashy pour so long as your yeast cell counts are high to begin with (starter).

I also have little fear of oxidation during this part of the process. That should be more worried about later when you are storing/aging/serving.

 
Reply With Quote
Old 05-13-2010, 11:32 PM   #8
imperial
Recipes 
 
Jul 2009
Seattle
Posts: 43

Here's a recipe for a DFH 120min IPA clone that inspired my recipe (except I didn't want to use sugar). He oxygenated some.

http://homebrewchef.com/120minuteIPArecipe.html

That said, I'm now not sure what I'll do...

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Taking Fermenting Wort and putting it into New Wort bierzwinski Fermentation & Yeast 16 11-13-2012 12:18 AM
Adding wort directly to yeast cake - first time gannawdm General Beer Discussion 7 02-18-2010 09:39 PM
Pitch yeast before adding wort? triangulum33 Beginners Beer Brewing Forum 8 12-22-2009 09:40 PM
How long can my wort sit before adding yeast? McBrewski Beginners Beer Brewing Forum 7 08-20-2009 09:51 PM
How much O2 do I put in my wort before adding yeast? tinydancer Beginners Beer Brewing Forum 7 07-01-2008 09:55 PM


Forum Jump