adding yeast to fermenting beer

[c17]

Hello,

I am pretty new to brewing and recently was experimenting with different ingredients and ratios of those ingredients.

While this experimental beer was put into a secondary fermentation I had a taste to see where it was and it was extremely sweet. My question was could I neutralize some of the sweetness by adding yeast and extending the fermentation period?

Thanks!

 

[chossy]

Maybe you need to up the temperature of the fermentor, or give your beer a bit of a shimmy to get it going again...

 

[BigFloyd]

I'm thinking that you may have moved this out of the primary prematurely.

For most beers, the secondary is not at all needed and you're simply inviting problems (like the one you have now) by using one.

Do you have a gravity reading?

 

[CUrchin]

Do you have an idea of what you put in it? If there is a bunch of unfermentable sugars and not enough bitterness it won't matter.

 

[c17]

Thanks for the reply's!

Ingredients: 1 gallon
DME (Plain Amber) - 4oz
LME (Golden Light) - 15oz
N.Z. Hallertau -.15oz
German N Brewer - .1oz

No hydrometer so no gravity reading... need to get one soon though.

I don't think agitating the fermentor will do much. Since I had moved it to the secondary.

Is there any way to salvage it?

 

[chossy]

Seriously give it a wee shoogle and also check your temperature. I had some beerskis I had bottled and they just wouldn't carbonate, gave them a wee roll nothing too crazy and bam 2 days later they were carbonating up nicely. Sometimes yeast goes dormant especially if the temp. drops. Also how long has all this stuff been in each fermentor?....

 

[boydster]

Get a hydrometer. In fact, get 2 to be ready for when the first one breaks. It sounds like this probably didn't finish before you moved it. I like to raise the fermentation temp when the vigorous fermentation slows down. It helps encourage the yeast to finish the job before they floc out. If this one is stalled, try rousing the yeast and raising the temp. Your other option would be to get some new yeast, make a starter, and pitch the starter at high krausen. Just adding yeast without doing the starter probably won't help much because your beer is a much more hostile environment now than it was when you originally pitched.

 

[rmart28]

Get a hydrometer. In fact, get 2 to be ready for when the first one breaks. It sounds like this probably didn't finish before you moved it. I like to raise the fermentation temp when the vigorous fermentation slows down. It helps encourage the yeast to finish the job before they floc out. If this one is stalled, try rousing the yeast and raising the temp. Your other option would be to get some new yeast, make a starter, and pitch the starter at high krausen. Just adding yeast without doing the starter probably won't help much because your beer is a much more hostile environment now than it was when you originally pitched.

I'm with boydster. You have to have hydrometer! Brewing without one is a huge mistake. Overly sweet beer is a sign of under-fermentation.


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