Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Over shot OG...
Reply
 
Thread Tools
Old 07-09-2012, 10:49 AM   #1
Jdk261
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Dallastown, Pennsylvania
Posts: 134
Liked 7 Times on 7 Posts

Default Over shot OG...

Brewed a RIS yesterday afternoon. My intended OG was 1.087, however, I ended up at 1.106.

I pitched a smack-pack of Wyeast 1080...think this will do the trick? Anything to watch out for?

With an already high targeted OG, this would have been my "biggest" beer to date, but now it's even bigger and I want to make sure I'm giving my yeasties every chance to do their job.


Jdk261 is offline
 
Reply With Quote
Old 07-09-2012, 11:01 AM   #2
stratslinger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Terryville, CT
Posts: 2,156
Liked 154 Times on 130 Posts
Likes Given: 102

Default

Was this extract or all grain? If extract, chances are you didn't actually overshoot OG as much as you think you did. All grain, well, you're in for a BIG beer.

Either way - even at 1.087, a single smack pack is a pretty severe under pitch, unless there was a pretty big starter involved.... Was there a starter? If not, can you get to the LHBS and get a couple more smack packs to pitch in there ASAP? 3 would still be an under pitch, but given 24 hours or so of ramp up time, that first smack pack has already done a bunch of propagating...


stratslinger is offline
 
Reply With Quote
Old 07-09-2012, 11:01 AM   #3
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,633
Liked 821 Times on 603 Posts
Likes Given: 329

Default

Did you use extract? If so, chances are good you didn't mix in the water sufficiently. Your gravity sample was likely from the denser, sugar-heavy part of the wort.

One smack pack is definitely not enough, even at your target OG let alone the higher one. You needed to make a starter. At this point I would pitch additional yeast after you've made a starter with it- not to create additional cells, but to get them used to alcohol since you'll new pitching them into an alcoholic solution.

P.s. What strat said... Beat me by seconds!
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with homegrown hops), witbier, hoppy saison, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Fermenting: IPA w/ HBC-438 (thanks vinnie!), 2x saison w/ 3726, Ardennes BDSA
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
sweetcell is offline
 
Reply With Quote
Old 07-09-2012, 11:15 AM   #4
Jdk261
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Dallastown, Pennsylvania
Posts: 134
Liked 7 Times on 7 Posts

Default

It was an all grain batch. I suppose I'll get a starter going tonight and see what happens, I'll report back. Thanks guys.
Jdk261 is offline
 
Reply With Quote
Old 07-09-2012, 11:22 AM   #5
stratslinger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Terryville, CT
Posts: 2,156
Liked 154 Times on 130 Posts
Likes Given: 102

Default

I don't think I'd wait for a starter - get more yeast in there ASAP. The long it lags, the more off flavor - inducing compounds you'll potentially have to deal with.
stratslinger is offline
pgrebus Likes This 
Reply With Quote
Old 07-09-2012, 11:47 AM   #6
Piratwolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Va Beach, VA
Posts: 2,119
Liked 127 Times on 119 Posts
Likes Given: 82

Default

Quote:
Originally Posted by stratslinger
I don't think I'd wait for a starter - get more yeast in there ASAP. The long it lags, the more off flavor - inducing compounds you'll potentially have to deal with.
I disagree with this. Just pitching another pack is likely to give you the same result. I suggest you get hold of WLP099 high Gravity, make a 3L starter, and wait for full krausen before you pitch. It won't be long enough to hugely increase your cell count, but it WILL get the yeast awake and in a feeding frenzy when they hit that all-you-can-eat RIS buffet!

EDIT: didn't read stratslinger's first response--if you get 2-3 more vials/packs, you may not need a starter--but I might make one anyway and pitch after 24 hrs
__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
Piratwolf is offline
 
Reply With Quote
Old 07-09-2012, 12:01 PM   #7
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,365
Liked 506 Times on 468 Posts
Likes Given: 226

Default

According to yeastcalc.com you will ned 355B cells assuming a July date on your smack pack. To achieve this with a starter using intermittent shaking method you will need a 3.5L starter total or a 2L + a 1.5L
If using a stir plate you can get away with a 2.5L starter, I too would recommend geting the starter going and pitch it at high krausen as it's a big beer and high alcohol.
duboman is online now
 
Reply With Quote
Old 07-09-2012, 12:05 PM   #8
Jdk261
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Dallastown, Pennsylvania
Posts: 134
Liked 7 Times on 7 Posts

Default

Maybe, in the interest of time, I'll grab 2-3 more smack packs and stir them in. Probably not the most economical solution; but it should work.

So, I'll throw it out there for a vote...grab a few more packs and be able to pitch today OR get a starter going and be able to pitch sometime later this week?
Jdk261 is offline
 
Reply With Quote
Old 07-09-2012, 12:22 PM   #9
arnoldk2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Reading, Massachusetts
Posts: 181
Liked 9 Times on 7 Posts

Default

How long has it been fermenting? If you've pitched and it has been 24 hours then the yeast is already stressed and already produced flavors that you may not want. Time is essential right now. I wouldn't bother with a starter as that will take another day to get ready. If it were me I would buy a couple smack packs and pitch them. Granted the yeast wouldn't be at high krausen like a starter would be but they will be active because that is how a smack pack is designed. IMO, I don't think either a starter or more smack packs would help out a great deal now but adding more smack packs couldn't hurt either.
arnoldk2 is offline
 
Reply With Quote
Old 07-09-2012, 12:42 PM   #10
Jdk261
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Dallastown, Pennsylvania
Posts: 134
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by arnoldk2 View Post
How long has it been fermenting? If you've pitched and it has been 24 hours then the yeast is already stressed and already produced flavors that you may not want. Time is essential right now. I wouldn't bother with a starter as that will take another day to get ready. If it were me I would buy a couple smack packs and pitch them. Granted the yeast wouldn't be at high krausen like a starter would be but they will be active because that is how a smack pack is designed. IMO, I don't think either a starter or more smack packs would help out a great deal now but adding more smack packs couldn't hurt either.
I pitched the yeast late last night. I don't think I agree with you that "more yeast isn't going to help now"...I appreciate your input, however, this claim does not seem accurate. Many brewers repurchase yeast at various stages of fermentation.


Jdk261 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How many yeast is that?, give me your best shot Polboy Fermentation & Yeast 20 03-06-2012 02:07 PM
over shot OG (pitch more yeast?) physast Fermentation & Yeast 4 09-12-2011 03:11 PM
Nottingham - Taking a Shot SteveM Fermentation & Yeast 9 03-20-2011 03:46 PM
Over shot gravity by .022 on first barleywine RitsiGators Fermentation & Yeast 7 03-11-2011 08:00 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS