Add more yeast?

[matt23]

I'm in the process of fermenting a batch of strong ale that I'm thinking I didn't add enough yeast to, debating whether or not to pitch some more yeast in, see what happens.

Current Batch
OG: 1.070
Current Gravity: 1.031
Apparent Attenuation: 54%

A Previous Batch
OG: 1.080
FG: 1.017
Apparent Attenuation: 78%

Differences between batches: 1) I didn't add quite as much dark sugar with the current batch, hence the lower OG, and 2) I didn't have the same amount of yeast available for the current batch, thought I had enough but it seems it might have made a bigger impact than I thought. The batch has been fermenting for about 2.5 weeks now, the previous batch took about 3 weeks.

Granted I didn't get the OG as high as on the first batch, but if I hit the same yeast attenuation of 78%, the current batch should be getting down to ~1.015, still quite a ways to go from the current 1.031 or 54%. An added kicker is I'm out of the same Belgian yeast that I used but I have enough of a similar but different Belgian yeast that I was planning on using to finish the job. It's a good beer and I don't think it'd wreck it but would like to get the FG down a bit more. Over the last week it's changed from 1.037 to 1.031.

Appreciate any feedback.

 

[Smellyglove]

What kind of yeast? By now most nutes are consumed and all oxygen reserves are totally depleted. If you want to add some fresh yeast I'd do it with some more wort at the same time. Just adding yeast will most likely not do anything, if you're sure it's 100% stopped fermenting.

 

[Johnsmyname]

Were the ferment temps the same? Was everything else in the recipe the same? Was the batch thoroughly oxygenated? Does this one look/taste the same as the other?

 

[matt23]

What kind of yeast? By now most nutes are consumed and all oxygen reserves are totally depleted. If you want to add some fresh yeast I'd do it with some more wort at the same time. Just adding yeast will most likely not do anything, if you're sure it's 100% stopped fermenting.

Good point. I started with SafeBrew T-58 and would be adding SafeAle BE-256. What if prep the yeast extra well, such as letting it really foam up in a bit of water first before adding, i.e. it then wouldn't need as much oxygen in the existing wort.

 

[Smellyglove]

Good point. I started with SafeBrew T-58 and would be adding SafeAle BE-256. What if prep the yeast extra well, such as letting it really foam up in a bit of water first before adding, i.e. it then wouldn't need as much oxygen in the existing wort.

With that OG, I'd still say make a krausen out of it. Just rehydrating it isn't giving you the "active fermenting wort"-part I'm talking about. you might get a way with less though, but that's outside of my experience.

Don't be stressed. If you're brewing again in the nearest future, take out maybe 2L of the boiled wort (not IPA though, because of hops), pitch the 256 into that one evening, next morning (it should be very active at this point), pitch the whole thing into the stalled fermentation.

Or if not brewing in the nearest future, just make some starter-wort with some DME or LME, pitch the yeast, and do the same as above. What I'm after is that the yeast imo should be very active when going into the stalled wort, active yeast will scavenge the stalled wort all they can to get someting to eat. You need some fresh subs from the bench which has been warmed up

 

[matt23]

take out maybe 2L of the boiled wort (not IPA though, because of hops), pitch the 256 into that one evening, next morning (it should be very active at this point), pitch the whole thing into the stalled fermentation...

...What I'm after is that the yeast imo should be very active when going into the stalled wort, active yeast will scavenge the stalled wort all they can to get someting to eat. You need some fresh subs from the bench which has been warmed up

Great idea, you're a genius, will most likely try tonight/tomorrow.