Gropo
Well-Known Member
Sorry...I know this has been beat to death, but I couldn't find an exact answer. I have an IPA fermenting and it reeks of butter. I originally pitched a 1L starter of Wyeast Greenbelt of dubious quality (didn't look too viable). After 18 hours of no action, I rehydrated an 11gram pack of Safale s-04 and had fermentation about 6 hrs later. It's aggressively fermenting now @ 66 degrees. I'd like to save this beer if it's not too late. Should I pitch more yeast?...let it finish primary fermentation then bump-up the temp? Any help is appreciated.