Repitching in the keg?

[odie]

I have a seriously disappointing ESB...been sitting in the room temperature keg a while and it just won’t go any further. I said screw it and tapped it. Very sweet, no alcohol taste and FG is still too high. I used Muntons and I’m learning to hate that crap...

I’m thinking to pull the keg and pitch some US-05 to try to dry it out and make it more drinkable. I know there is unfinished sugar cause I can taste plenty. Should I dry pitch or make a little starter?

Or just suck it up and drink kiddie beer?

 

[chickypad]

What was the OG and the FG now? Do you know why it didn't finish - i.e. did you accidentally mash really high (in which case more yeast likely won't help) or do you think your original yeast was just crap? If i was going to try to restart something I'd probably pitch a starter at high krausen.

 

[odie]

My notes are at home but I think It was adout 1.056 and I’m stuck at 1.028. The yeast was purchased a year ago but kept in the fridge. Mashed at 152. I’m finding out that Muntons is just a poor to average atteuator i think.

 

[odie]

Ok. OG 1.050. Stuck at 1.024. Missed the target OG of 1.056 or my gravity measuring sucks

 

[odie]

Have a starter of US05 going now

. Should I pitch at high krausen or let it finish, settle and decant the liquid first?

 

[jayfaustini]

Have a starter of US05 going nowView attachment 615923. Should I pitch at high krausen or let it finish, settle and decant the liquid first?

I would pitch at high krausen or shortly thereafter.

Probably best to add them when they are active. I don't think your batch needs more dormant yeast.

 

[Gnomebrewer]

High krausen for sure. You want some healthy, active yeast to be able to pick things up in an already hostile (acidic and alcoholic) environment.