Originally Posted by dblott1
i did an all grain recipe.....
34lb 2 row
4lb amber malt
i used a ph balancer
it was 105 minute boil
i mashed at 154 and sparged at 170
it aerate it i transfered the wort to the primary with a 5 gallon bucket (3 trips) a dumped it vigorously into the primary....i thought that would add enough O2
How many quarts/liters of starter did you make?
You've already got, what? over 6% ABV? I'm not sure pitching dry notty will help. The alcohol may permeate the cell membranes before they can reproduce and start working. Did you rehydrate with water to prevent?
You could wash/save your yeast cake and build up a good starter and repitch. Or start with new yeast.