Adding more yeast to secondary

[youngrasputin]

So I have a stout fermenting, and the OG was super, super high. Like 1.140 high. Yikes. Think I put a little too much brown sugar into the boil. I have some concerns here, obviously, so I was hoping to get some input.

I've read that adding some more yeast (champagne yeast?) to the secondary can help. Has anyone ever done that? I've also read that the yeast can't handle OG that high and will just ... die. I guess I'll know for sure Saturday as that is when I am planning on racking to secondary.

 

[NivekD]

1.4!...I don't think so...how did you come up with that number?

 

[icepatrol]

Funny Im having

 

[youngrasputin]

Aaand that's a typo. 1.14. Sorry about that.

 

[ColoHox]

Wow, 1.400 really? How much brown sugar did that take, and what yeast are you using?

Boil 5 gallons of water and dilute into two batches.

 

[icepatrol]

Funny I'm having similar results with an imperial stout .started at 1.081 and stopped at 1.025.not too bad but was told either just wait and rack to secondary.or add the champagne yeast.I'm going for the yeast just to dry it out a bit and see what happens.

 

[duboman]

So I have a stout fermenting, and the OG was super, super high. Like 1.140 high. Yikes. Think I put a little too much brown sugar into the boil. I have some concerns here, obviously, so I was hoping to get some input.

I've read that adding some more yeast (champagne yeast?) to the secondary can help. Has anyone ever done that? I've also read that the yeast can't handle OG that high and will just ... die. I guess I'll know for sure Saturday as that is when I am planning on racking to secondary.

You don't give us the current gravity so if this beer really was 1.140 then it should finish around 1.028-30 and that's over 80 % attenuation!

With all the sugar you used the yeast probably got beat trying to finish so it could be high finish as well

Recipe and process would be a great help. Until you figure this out I would not move it off the yeast! BtW what yeast and starter? Aeration? Temps? Time?

Lots to know.....