Big beer second pitch of yeast questions

[crbice]

I'm brewing a big stout, it's mashing at the moment but hoping for a high gravity. I have been advised to throw in a second pitch of yeast at some time to help along the fermentation. The first pitch is going to be white labs Irish ale WL004. when I pitched the yeast into the starter the capsule fizzed like a shaken pop and I lost some yeast. I put the remaining yeast in the starter and had it on a stir plate for about 38 hours. I am not getting the yeast cake I wanted at the bottom but will pitch anyways. I'm think about pitching more yeast. should I do this? if so should I use another starter and just be more cautious when I pitch the yeast? when should I put this in? Cheers

 

[boydster]

Looks like it may be too late to be helpful, but for what it's worth: I don't generally add a second pitch of yeast after fermentation has already started. The only case where that makes sense to me is if you brewed a very high ABV beer and needed to use champagne yeast to carbonate because you exceeded the alcohol tolerance of the first strain.

With respect to whether you should add more yeast to compensate for yeast lost when you made the starter, it depends on your OG, batch size, and the size of the starter you made initially. If you pitched the yeast last night, it probably doesn't make a difference at this point, though.

 

[JimRausch]

I agree. Repitching a 2nd batch of yeast is generally only done to try and rescue a stalled fermentation, which usually happens when your initial pitch was inadequate and your fermentation conditions were less than ideal. Hopefully you built up a good sized starter based on Mr. Malty's(or other calculator) recommendations. If you did, then those yeast will take off and do their job. If you add another yeast later, most likely it'll be overwhelmed by the 1st yeast.
Now, pitching a small amount of yeast at bottling time with a high alcohol beer with a long conditioning time is another topic........

 

[crbice]

I agree. Repitching a 2nd batch of yeast is generally only done to try and rescue a stalled fermentation, which usually happens when your initial pitch was inadequate and your fermentation conditions were less than ideal. Hopefully you built up a good sized starter based on Mr. Malty's(or other calculator) recommendations. If you did, then those yeast will take off and do their job. If you add another yeast later, most likely it'll be overwhelmed by the 1st yeast.
Now, pitching a small amount of yeast at bottling time with a high alcohol beer with a long conditioning time is another topic........

A topic I might have to initiate. We ended up with an O.G. Of 1.118 (all grain) pitching was fine, just not happy with how the starter started or finished. I'm going to assume its not going to be enough given the high O.G. Any tips on the yeast application at bottling?


Sent from my iPhone using Home Brew

 

[JimRausch]

Wow, you're right. That is a BIG beer.
What yeast strain did you use? It's attenuation level may enter into the calculation of where you're going to finish.
Hopefully you can keep a real good control of fermentation temp. We don't want this baby to stall out due to wrong temps.
How long were you figuring on letting her sit? Probably a long time with that OG. If it's more than 2-3 months with a wicked high ABV, then repitching is safe insurance. And pretty simple. At bottling time, you rehydrate and pitch about 1/4 packet of a dry yeast. Or add a tablespoon of a fresh yeast slurry you might happen to have on hand. As to what strain, normally I'd say whatever you have on hand, but if your ABV is above 10%, then might pick a cheapo packet of champagne yeast- they like high ABV. And the flavor has already been set, so what you repitch won't affect that. Good luck!
oops- reread your 1st post after i posted this. I haven't used WL004 so don't have a handle on it's ability. I'm going to guess that maybe it has an attenuation of 78% in which case you might end up with a FG of around 1.025-1.030. Keep us posted!

 

[crbice]

She is sitting at about 65 degrees? Higher or lower? I'm willing to wait as long as I need, how long would be a safe primary and secondary? This might have to be bottle conditioned I have a couple special friends I would like to torture and test their patience haha.


"Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

 

[JimRausch]

I'd leave it in the primary for a good 2 weeks after it's finished fermenting- which might take anywhere from 1- 3 weeks. Of course, take serial SGs to be sure. After letting it condition for the 2 weeks, then whether you leave it in the fermenter or rack to a conditioning vessel is up to you. Or bottling it and letting it condition in the bottles. All are options. There will likely be a lengthy conditioning period for it to mellow out.
Now, the 65 is an acceptable fermentation temp, especially if it's the actual beer temp and not the air temp. This one is apt to put out alot of heat in the first 2-5 days, so keep a good eye on it and be ready to cool it down if neccessary. If you haven't already, check out 'swamp cooler' posts. Also be ready with a blowoff tube just-in-case. Late in fermentation, when things are dying down, it would be acceptable to increase the temp by 5 degrees or so. This helps keep the yeast active so you can get everything out of them that you can. Good Luck!

 

[crbice]

Awesome info, here's a picture 3 days after pitching.


"Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

 

[JimRausch]

Is that 1 G in a 5G carboy? Guess I never asked about batch size. A small volume should be easier to control too high temps, but might chill down quicker as well. Nice lively Krausen looks like. What's in it's buddy in the corner?

 

[crbice]

Its actually a 15 gallon demi-John. It's a 5 gallon batch. I put it in there just in case the fermentation got out of hand


"Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

 

[crbice]

And that's a brown I did for my buddy. Hoping to bottle soon.


"Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

 

[JimRausch]

Its actually a 15 gallon demi-John. It's a 5 gallon batch. I put it in there just in case the fermentation got out of hand


"Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

Wow, that's a big baby!