RIS yeast flubbed out (maybe) - Home Brew Forums
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Old 04-12-2013, 04:16 AM   #1
Blindnil
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Jan 2011
Portland, OR
Posts: 22



I made a massive RIS last month. Started at 1.098. I pitched a 2L stir plate starter of WY1335. The starter spent 3 days swirling.

I took a reading and its only down to 1.041, four weeks in. I plan on waiting another week and then take another reading. I know the yeast I used isn't the most alcohol tolerant. Its been at 63F for the duration of primary. My target is 1.024-1.028. Then bulk age six months. Then bottle.

My question is- if the next gravity reading I take shows no change, should I re-pitch with 05 or pacman, let it attenuate and then bulk age? I've also read that this will not work and that I need a cleaned yeast cake to move the beer onto because of the alcohol content (moving it 3 times seems like a risky move, oxygen wise)

I know I'm a little premature with the question, since I'm going to wait another week to make my decision but I'd like to hear from some folks before then in case I need a contingency plan.

Cheers!

 
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Old 04-12-2013, 04:21 AM   #2
hopmonster2189
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Mar 2012
Anacortes, Washington
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4 weeks in I'd have to think most of the fermenting has been done. I'd wait to see what others say but what you're thinking sounds like a plan. 1.041 is just too high

 
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Old 04-12-2013, 04:28 AM   #3
kapbrew13
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Mar 2011
somerset, NJ
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What do you use to get gravity reading? All grain or extract?

 
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Old 04-12-2013, 04:32 AM   #4
Blindnil
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Jan 2011
Portland, OR
Posts: 22


AG. Hydrometer sample at 60F

 
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Old 04-12-2013, 04:34 AM   #5
Blindnil
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Jan 2011
Portland, OR
Posts: 22


All grain. Hydrometer sample 60F

 
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Old 04-12-2013, 04:38 AM   #6
kapbrew13
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Mar 2011
somerset, NJ
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Quote:
Originally Posted by Blindnil View Post
All grain. Hydrometer sample 60F
Do you remember you mash temp and qt/lb ratio for water?

 
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Old 04-12-2013, 04:42 AM   #7
Blindnil
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Jan 2011
Portland, OR
Posts: 22


Quote:
Originally Posted by kapbrew13 View Post
Do you remember you mash temp and qt/lb ratio for water?
151F 1.25qt/lb

 
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Old 04-12-2013, 06:00 AM   #8
DirtyOldDuck
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Jan 2012
Portland, Oregon
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Quote:
Originally Posted by Blindnil View Post
All grain. Hydrometer sample 60F
Or 68F, depending on your hydrometer. Not all hydrometers are calibrated at 60F.

 
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Old 04-12-2013, 06:12 AM   #9
Blindnil
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Jan 2011
Portland, OR
Posts: 22


Its a 60F calibrated hydrometer. Worked for 50 batches before hand. I use a refractometer for simple brews. Not for this bad boy.

 
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Old 04-12-2013, 06:50 PM   #10
dcp27
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Jan 2010
Medford, MA
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just tossing in S05 or pacman likely won't work, but if you pitched either from a starter at high krausen you'd likely renew activity. racking onto another yeast cake like you mentioned should do the trick as well if you got one. have you tried just rousing up the cake by gently swirling and bringing to a warmer temp to see if re-starts itself? some of those english strains like to floc out a lil early

 
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