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Old 09-23-2008, 12:29 AM   #1
OMBrewer
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Eight days ago I brewed a mystery surprise, I used what I had left in grain. If you want I can give the bill.

It had a high starting og of 1.073 it was a 13 gallon batch. I pitched two packets of yeast, after 5 days the grav was only 1.063 so I dumped in more yeast. I figured it could never hurt.

I am guessing I was wrong to do that.

 
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Old 09-23-2008, 12:30 AM   #2
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Please tell me you made a starter for the initial pitching and stepped it up significantly. Hell, tell me that you triple-pitched...
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Old 09-23-2008, 12:31 AM   #3
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Quote:
Originally Posted by OMBrewer View Post
Eight days ago I brewed a mystery surprise, I used what I had left in grain. If you want I can give the bill.

It had a high starting og of 1.073 it was a 13 gallon batch. I pitched two packets of yeast, after 5 days the grav was only 1.063 so I dumped in more yeast. I figured it could never hurt.

I am guessing I was wrong to do that.
I don't know. What kind of yeast, and what kind of beer?

If it was down to 1.063, it was fermenting albeit slowly. Did it take off slowly, and drop those points overnight, or was it fermenting all five days? I'm just wondering if it took three days to get going, and was just starting to ferment when you added more yeast.

Adding more yeast shouldn't hurt it, but if fermentation is already going on, it was just a waste of extra yeast.
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Old 09-23-2008, 12:37 AM   #4
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I have never used a starter. This was my first batch that reacted like this. I will now always use a starter. The brew day wasn't carefully planned like most of mine are. I was board on Sunday and my LHBS was closed so I used what I had.

I think it should help the ferment process. However like you said Im sure it was a waste of yeast.

 
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Old 09-23-2008, 12:40 AM   #5
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let it sit for a couple more weeks. give it a slight swirl to rouse if you think the yeast are crapping out on you.

it's only been 5 days. stronger beers often take more time.

after the head is completely full of co2, you can give it a nice swirl/shake to keep those yeast in suspension.
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Old 09-23-2008, 12:43 AM   #6
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Quote:
Originally Posted by OMBrewer View Post
I have never used a starter. This was my first batch that reacted like this. I will now always use a starter. The brew day wasn't carefully planned like most of mine are. I was board on Sunday and my LHBS was closed so I used what I had.

I think it should help the ferment process. However like you said Im sure it was a waste of yeast.
If you used two packages of yeast in a 1.073 13 gallon batch, you grossly underpitched. It'll take some time for it to get going, but once it started it should have been ok. You might have some off-flavors from stressed yeast, but it should still be ok.

Do you want to tell us the recipe now? Inquiring minds want to know!
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Old 09-23-2008, 12:44 AM   #7
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Quote:
Originally Posted by OMBrewer View Post
Eight days ago I brewed a mystery surprise, I used what I had left in grain. If you want I can give the bill.
Yeah, give us the bill. If you used an excess of crystal, it could account for the high gravity.
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Old 09-23-2008, 12:49 AM   #8
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I'm guessing that this was dry yeast? I don't think starters are recommended for dry yeast. One packet pitched directly is plenty for 5 gallons, so two packets isn't really that far off for 13 gallons, though it was a high-gravity brew. What kind of yeast was it?
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Old 09-23-2008, 12:53 AM   #9
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I'm guessing that this was dry yeast? I don't think starters are recommended for dry yeast. One packet pitched directly is plenty for 5 gallons, so two packets isn't really that far off for 13 gallons, though it was a high-gravity brew. What kind of yeast was it?
Ahhh, good point! I just assumed it was liquid yeast. If it's dry yeast, you barely underpitched. Sorry, I should read more closely. Thanks for pointing that out, monkey.
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Old 09-23-2008, 01:16 AM   #10
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Quote:
Originally Posted by YooperBrew View Post
Ahhh, good point! I just assumed it was liquid yeast. If it's dry yeast, you barely underpitched. Sorry, I should read more closely. Thanks for pointing that out, monkey.
Well, I don't actually know it was dry yeast. I was just guessing based on how he phrased it. Hopefully he'll report back. I'm really curious about the ingredients of this "mystery surprise" brew anyway.
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