Throw more yeast at it? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Throw more yeast at it?

Reply
 
Thread Tools
Old 01-18-2011, 12:41 PM   #1
Cold Country Brewery
 
Cold Country Brewery's Avatar
Recipes 
 
Jan 2011
Superior, WI
Posts: 233
Liked 1 Times on 1 Posts



Hi all, I'm making a batch that's close to Bells Hopslam, very very very hoppy beer. Being the new brewer in my I haven't gotten past the "the more alcohol the better" phase. The beg gravity was at 1110 and one week later is at 1020. The question is, would would be the good vs. bad and just putting some more yeast on it? Would it help? Would it hurt? The kit didn't call for a 2nd time. The first time I used US-05 and have Champagne yeast laying around I could use.

If it helps here's the recipe:

-6lbs Amber malt
-6lbs Gold malt syrup
-2lbs Corn sugar
-total 4 oz Cluster hops
-total 12 oz Hopburst hop blend

Dry Yeast Safale US-05 Ale Yeast


So what's the good, bad and ugly for adding another dose of dry yeast?

I used an online calculator for the alcohol content and here's what I came up with so far: (the kit called for around 9%)
9.6 Alcohol by weight
12% Alcohol by volume
Would that be correct? And what's the difference between the two?

Sorry so many questions, I'm a newbie.

 
Reply With Quote
Old 01-18-2011, 01:19 PM   #2
dzlater
Recipes 
 
Apr 2008
New Jersey
Posts: 1,095
Liked 37 Times on 33 Posts


I am no expert on brewing big beers but 1.110 down to 1.020 is around 82% attenuation, I'd say that's pretty good.
I'd hazard a guess and say it's done, especially it the kit calls for 9% and you are at 12%
the big question is how does it taste?

 
Reply With Quote
Old 01-18-2011, 01:30 PM   #3
Vance71975
Recipes 
 
Jan 2011
Bryan, Ohio
Posts: 817
Liked 11 Times on 10 Posts


Quote:
Originally Posted by BBGunBrewery View Post
Hi all, I'm making a batch that's close to Bells Hopslam, very very very hoppy beer. Being the new brewer in my I haven't gotten past the "the more alcohol the better" phase. The beg gravity was at 1110 and one week later is at 1020. The question is, would would be the good vs. bad and just putting some more yeast on it? Would it help? Would it hurt? The kit didn't call for a 2nd time. The first time I used US-05 and have Champagne yeast laying around I could use.

If it helps here's the recipe:

-6lbs Amber malt
-6lbs Gold malt syrup
-2lbs Corn sugar
-total 4 oz Cluster hops
-total 12 oz Hopburst hop blend

Dry Yeast Safale US-05 Ale Yeast


So what's the good, bad and ugly for adding another dose of dry yeast?

I used an online calculator for the alcohol content and here's what I came up with so far: (the kit called for around 9%)
9.6 Alcohol by weight
12% Alcohol by volume
Would that be correct? And what's the difference between the two?

Sorry so many questions, I'm a newbie.
I would check the gravity 3 days in a row, and if it stays the same i would call it done, and not add anymore yeast, Unless you want a VERY dry beer.
__________________
The mind is like a beer, it does the most good when it is opened.

 
Reply With Quote
Old 01-18-2011, 01:32 PM   #4
Clann
Recipes 
 
Jun 2010
Edmonton Ky
Posts: 1,335
Liked 16 Times on 16 Posts


Being extract and a big beer Id say 1.020 is probabily done. leave it for at least 3 weeks and if the gravity dosent change, bottle that bad boy.

 
Reply With Quote
Old 01-18-2011, 01:49 PM   #5
bull8042
I like 'em shaved
HBT_LIFETIMESUPPORTER.png
 
bull8042's Avatar
Recipes 
 
Jul 2008
Fort Mill, SC
Posts: 10,263
Liked 452 Times on 448 Posts


Based on that recipe, your OG should have been around 1.095 with an SG that finished out around 1.024. As dzlater already stated, that is about as good as you are going to get with that yeast. I would give it two or three days if the SG has stopped dropping, then bottle or keg it. If you start futzing around with it trying to dry it out any more, you could very well make it much less drinkable.
I went through the same phase as you many years ago. And after ruining a couple of good recipes by trying to bump the ABV, I realized that an uber high alcohol level is not the goal. It is all about brewing the best beer you can. When you make the move to that point, you will be much happier with your end product.
Think about it like this: Texaco Premium may be 15% ABV, but not something you want to sit around and chug on while watching the game with your buds, right? OK, you just agreed that it is not all about the alcohol. But also the flavor and balance....
__________________
"I brew with a water cooler and some part from the toilet." - JohnnyO

"I do gravity feed the last gallon or two through my Therminator, but I expect you could suck start a Volkswagen before you could suck start one of these. - GilaMinumBeer

"..... Bull was right." - TXCurtis

 
Reply With Quote
Old 01-24-2011, 01:42 PM   #6
Cold Country Brewery
 
Cold Country Brewery's Avatar
Recipes 
 
Jan 2011
Superior, WI
Posts: 233
Liked 1 Times on 1 Posts


Quote:
Originally Posted by dzlater View Post
the big question is how does it taste?
Tasted it before I moved it to the secondary. Had a nice alcohol note that I was looking for in this batch. I was surprised that there wasen't as much of the hop flavor I was hoping for, and a little sweeter than I expected. Will the hop flavor come out more with time?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
accidentally heated my yeast, should I throw it out? missjacki Fermentation & Yeast 9 01-09-2011 08:16 PM
London Ale Yeast vs British Whitbread Ale Yeast for brown ale Grantman1 Fermentation & Yeast 2 11-02-2010 03:14 AM
My S-05 starter smells like rubber...I guess I've got to throw it out. HalfPint Fermentation & Yeast 6 09-20-2010 07:21 PM
Easiest way to start an ongoing yeast culture from dry yeast? Symbiote Fermentation & Yeast 2 07-10-2010 01:46 AM
Yeast Slanting Questions - Expired Yeast and Cider DKershner Fermentation & Yeast 5 01-18-2010 05:09 PM


Forum Jump