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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 2 weeks in primary, still at 1.030
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Old 05-30-2012, 09:19 PM   #11
DrummerBoySeth
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ok sorry a long weekend got in my way, but im back on track now. this is an extract recipe, off the top of my head i dont remember the recipe but it had 2 cans of LME in it. when i aerated the wort, i poured it back and for between the bucket and pot a bunch of times. i think my best bet is to repitch. when i do that, do i stir the yeast back in? i dont want to oxidize any thing.
If you are using dry yeast, rehydrate the yeast in about two cups of warm (80 degree or so) for 15 minutes. Then pour it into your beer. You do not need to stir, but you can stir gently (NO SPLASHING!) Usually I give 1 or 2 gentle swirls with a spoon, being careful not to over - agitate the beer.


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Old 05-30-2012, 10:53 PM   #12
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Originally Posted by DrummerBoySeth View Post
If you are using dry yeast, rehydrate the yeast in about two cups of warm (80 degree or so) for 15 minutes. Then pour it into your beer. You do not need to stir, but you can stir gently (NO SPLASHING!) Usually I give 1 or 2 gentle swirls with a spoon, being careful not to over - agitate the beer.
For extra sanitary caution, boil the water first and then add your yeast to it when it is between 95F and 105F (this is the recommended rehydration temperature for US-05, if I remember correctly- don't quote me. Look that up, it may be different for your yeast- should be on the package). Rehydrating at an incorrect temperature completely defeats the purpose of rehydrating in the first place.


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Old 05-30-2012, 11:01 PM   #13
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if you have not repitched you can try giving your fermenter a gental swirl to kick up the yeast i have read that this works sometimes i have not tryed it as my frist beer(still in Prim) finished in 2 days @65 now its chillen at 61-63 for the remainder of its 2 week stay in the prim
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Old 05-30-2012, 11:29 PM   #14
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Rather than just pitching some yeast in the fermenter, get a 1 liter starter going and pitch 12 to 18 hours or when the yeast are churning pretty good. I'd say your beer will pick back up in just a few hours.
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