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Old 02-08-2008, 06:10 AM   #1
Gabe
It's a sickness!
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So 20 day's ago I made my biggest beer yet, a Bel Dark Strong Ale with a OG of 1.094. I pitched a WLP530 starter and off to the races. I think the yeast got stage fright (too cold) and quit their day job. I now sit here 20 days after with a beer at 1.058. Now for my solution,but chime in if you feel like I get off track a bit. I have another tube of WLP500 in my fridge ,but no starter made, should I make a starter and re pitch? Or just dump the vial in and try to get the temp up? Those of you that this has happened to please help!
Cheers, Gabe

 
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Old 02-08-2008, 07:48 AM   #2
FlyGuy
 
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If you just pitch it, it will likely just sink to the bottom of the fermenter and do next to nothing.

Sometimes, pitching fresh yeast built up from a good sized starter at peak krausen is supposed to jump-start a fermentation again.

Your first course of action should be to get that fermenter back up to fermentation temperature, and rouse some of the dormant yeast. That might help. Otherwise, you could get desparate and pitch another yeast starter.

 
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Old 02-08-2008, 08:51 AM   #3
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Get it warmer, give it a stir.

Take it up to at least 75° I reckon
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Old 02-08-2008, 10:52 AM   #4
shafferpilot
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What's the temp right now?
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Old 02-08-2008, 02:41 PM   #5
Gabe
It's a sickness!
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At the lowest....65. Which I know is too cold. I just don't have a room in the house that stays a consistent 75.

 
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Old 02-08-2008, 02:44 PM   #6
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Do yourself a favor. Go down to the CVS and buy a $15 heating pad---yeah, the kind you use for a sore back. Slap it on the side of your fermenter and tie it into place with string. Bam, you've got instant localized heat. Do you have a fermometer (stick-on thermometer) on your fermenter? That would be a good idea because it's easy to overheat it with a heating pad.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 02-08-2008, 02:48 PM   #7
Gabe
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I actually have one of those and didn't think to use it....Thanks Evan for the suggestion.

 
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Old 02-08-2008, 02:52 PM   #8
Evan!
 
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Quote:
Originally Posted by Gabe
I actually have one of those and didn't think to use it....Thanks Evan for the suggestion.
No prob. That's what I use during colder months.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 02-08-2008, 02:52 PM   #9
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Hell if you just put the heating pad on low and puter it under your carboy I think youd be good
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Old 02-08-2008, 03:22 PM   #10
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Quote:
Originally Posted by Gabe
At the lowest....65. Which I know is too cold. I just don't have a room in the house that stays a consistent 75.
65 at the lowest? It doesnt seem to be a problem of temp to me. White Labs says it will ferment between 66 and 72. If it is 65 at the lowest, I would say you are at prime temperature. And FWIW, my basement is 66 degrees all through the summer and I ferment all of my beers at that temp. Warming it up will help, but I think there may be other problems.

 
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