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Old 07-14-2010, 11:27 AM   #1
dooksh
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May 2008
Posts: 101


i brewed an IPA about a week ago and i think i have a stuck fermentation (1.045). i used dennys favorite from WYEAST . right now i have a london ale III
starter going . do you think i can pitch the london starter to the stuck fermentation?



 
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Old 07-14-2010, 12:18 PM   #2
halite
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Apr 2010
Dublin
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before you use up your starter, have you tried rousing the yeast. Use a sanitised spoon and gently give it a stir to bring some of the yeast that may have fallen out back into suspension. Leave for a couple of days and test again.


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Halite
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http://riverroadbrewery.blogspot.com/
Kegged - Session Stout, Cascade IPA
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Old 07-14-2010, 03:46 PM   #3
dooksh
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May 2008
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maybe i will try that. would a different strain of yeast coexist with the original yeast?

 
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Old 07-14-2010, 04:32 PM   #4
ksbrain
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Feb 2007
Mystic, CT
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You could pitch that starter, but with 1.045 left to go, I would expect it to contribute plenty of its own character to the beer.

 
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Old 07-14-2010, 05:11 PM   #5
pkeeler
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Mar 2010
New Jersey
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Why do you think the original yeast have stopped working? Are they all dead, did you kill them somehow? Most likely, you didn't aerate fully and the yeast cannot continue. Pitching another starter might bring you down a bit since some of those yeast will be able to go for awhile with the oxygen from the starter. I would expect whatever is preventing the current yeast will prevent any follow on yeast.

 
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Old 07-14-2010, 06:00 PM   #6
batfishdog37
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Dec 2008
Menomonie, Wisconsin, Wisconsin!!
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Is this all grain or partial mash? If AG, what was the process, mash temp, anywhere during the process that something went wrong? Was the yeast old, use a starter, ect?

 
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Old 07-14-2010, 06:06 PM   #7
dooksh
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May 2008
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this was an all grain batch. i grew the the starter from a slant but because of lack of time i didnt wait enough time . 20 mil for one day 60 millileter for one day and one liter for one day. the starter was going but not going off big time like my other startes . mash temp was about 66c . og was ten points higher then i expected- 1.070

 
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Old 07-14-2010, 06:26 PM   #8
WVbrewer
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Sep 2009
Shepherdstown, WV
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I would suggest pitching a dry yeast to salvage the beer. It doesn't need as much o2 as a liquid starter.

 
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Old 07-14-2010, 06:52 PM   #9
dooksh
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May 2008
Posts: 101

thanks. i think i will pitch the liquid starte (dont have dry yeast and my LHBS is far away)



 
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