Adding dry yeast to carbonated keg ...

[jph2275]

Hello HBT,

I have an arrogant bastard clone that didn't finish fermenting before I kegged/carbonated it. Fermented 2 weeks, has set in room temp keg for two weeks. Still totally sweet with fermentable sugars.

My LHBS store suggested lallemand CBC-1 yeast to finish the job up. It's yeast for cask & bottle conditioning.

So ... Please please share thoughts on how I should do this.

Release all carbonation, remove lid, and pour in?

Is rehydration necessary?

Any thoughts on how to successfully add this yeast!




Also,




Should I rig up an airlock setup from one of the posts or will it be fine to re- ferment in the keg with the lid closed, releasing pressure occasionally?

Thank you

 

[twistr25]

What was your OG/FG? Was it AG or Extract? Is it possible you had some unfermentables?

 

[jph2275]

I hate to admit that I did not take gravity readings on this particular beer, I understand that this would help me a ton at this point I'm just doing my damndest to save it


This is a mini mash kit from Austin Homebrew Supply. Here is what I found on the website:

Mini Mash: 8 lb Liquid Malt Extract, 2.5 lb Base Grains, 1.5 lb Specialty Grains

I also added a "brewvint 1% alcohol booster" at the last 10 minutes of the boil.


When you taste the beer it is very sweet and malty tasting, almost like a yoohoo chocolate drink ... I was hoping those were fermentable sugars I was tasting?

 

[jph2275]

So last night I got a little frustrated and de-pressurized my corny keg, removed the lid, pitched the lallemand cbc-1 yeast on top of it, and put the lid back on.

I woke up this morning and sort of wish I had waited, but what is done is done I suppose.

I am wondering what everyone thinks about the route i've chosen. After pitching I started to wonder if I should re-pressurize the keg or just leave it de-pressurized.

Will there even be enough oxygen for the yeasties to do any work?

Thank you for all thoughts.

 

[dgr]

yoohoo ?!?! I must have your recipe!

Isn't this the same beer from awhile back? Your yeast that made it into the keg should have kept fermenting. I would have released all pressure on the keg and waited. But like you said, done is done.

I would expect the CO2 in the beer continued to off gas after you resealed the keg so it may have pressurized. I would pull the ring every day until it quit releasing CO2 and once it stops, take a gravity reading. The yeasties will continue to work. They won't grow as quickly without oxygen but they will get the job done. Give it another week.

Why didn't you take a gravity reading before you pitched this latest yeast? It sure would have been useful to see if you were getting anywhere.

 

[twistr25]

I think the biggest problem as you already stated is the lack of available oxygen for the yeast to do anything. It may, but I might chalk this one up to lesson learned.

And always take those gravity readings!!!!!

 

[jph2275]

yoohoo ?!?! I must have your recipe!

Isn't this the same beer from awhile back? Your yeast that made it into the keg should have kept fermenting. I would have released all pressure on the keg and waited. But like you said, done is done.

I would expect the CO2 in the beer continued to off gas after you resealed the keg so it may have pressurized. I would pull the ring every day until it quit releasing CO2 and once it stops, take a gravity reading. The yeasties will continue to work. They won't grow as quickly without oxygen but they will get the job done. Give it another week.

Why didn't you take a gravity reading before you pitched this latest yeast? It sure would have been useful to see if you were getting anywhere.

Unfortunately, yes, yes it is. I was able to get the Hefe back on track, and it's delicious now. The arrogant .. well it's been a bothersome headache of mine lately (although I did read a barley wine thread earlier about a year long disappointment, trying to keep it in perspective).

Well the last two weeks I just left it at room temperature pressurized at whatever pressure it was when I pulled it out of the kegerator (I believe it was 30 psi). So it has remained pressurized this whole time, maybe that's been an issue?

I imagine I will continue to relieve pressure daily with my fat fingers crossed that I can salvage this 5 gallons of expensive yoohoo.

I have no good excuse for not taking a reading, and sure wish I would have now. I need to make that a religious practice when brewing.

I am glad to hear that you think that the yeast may chug along and finish my beer out ... the lawn is looking thirsty this summer, but it's not getting this beer. Yet.

Thanks for all continued replies and help

 

[jph2275]

I think the biggest problem as you already stated is the lack of available oxygen for the yeast to do anything. It may, but I might chalk this one up to lesson learned.

And always take those gravity readings!!!!!

True. I will mend the error of my gravity reading ways!

I'm really hoping to not learn things the hard way this time, had to do that my whole life. Really hoping this beer cuts me some slack.

Please yeasties, get to work