Do I need to add more yeast?

[619Brewer]

So I brewed a week ago tomorrow (last Saturday the 30th) an IPA. OG was 1.079 and I was using San Diego Super Yeast. I created a 1L starter, being the super yeast, and oxygenated it well, the yeast took off quickly. I took gravity today and it's at 1.020. I pulled it from my fermenation chamber (freezer with temp control set at 68) and put it in my house which stays a bit warmer and roused the pale.

So out of curiosity (yes I know I'm silly for not doing this beforehand...lesson learned), I went onto brewer's friend to see if perhaps I underpitched and it would seem I should have created a much bigger starter.

So to the point...I plan on waiting a few more days and checking gravity again now that I've moved it into a bit warmer area. If the gravity hasn't changed, should I add yeast nutrients? Or more yeast? If yeast, how much?

 

[carton132]

For a second there I thought your username was actually FloppyDonkeyDong.

 

[619Brewer]

For a second there I thought your username was actually FloppyDonkeyDong.

Thank you so much for your input. You've been a tremendous help.

 

[carton132]

Folks more knowledgable than I will want to know your recipe and mash temp to know how fermentable your wort was.

 

[k_mcarthur]

One week is not long enough before you should start testing gravity. I always wait two at least before I even open the fermenter. If you have seen krausen, and seen a drop in gravity, you have fermentation happening. Yeast works on their own schedule, not ours or some instructions. Give them time to finish before jumping to conclusions. I've gotten to the point where I don't even test gravity on my most repeated brews. Three weeks in primary then into the keg. The most important ingredient in great beer is patience.

 

[IL1kebeer]

So I brewed a week ago tomorrow (last Saturday the 30th) an IPA. OG was 1.079 and I was using San Diego Super Yeast. I created a 1L starter, being the super yeast, and oxygenated it well, the yeast took off quickly. I took gravity today and it's at 1.020. I pulled it from my fermenation chamber (freezer with temp control set at 68) and put it in my house which stays a bit warmer and roused the pale. So out of curiosity (yes I know I'm silly for not doing this beforehand...lesson learned), I went onto brewer's friend to see if perhaps I underpitched and it would seem I should have created a much bigger starter. So to the point...I plan on waiting a few more days and checking gravity again now that I've moved it into a bit warmer area. If the gravity hasn't changed, should I add yeast nutrients? Or more yeast? If yeast, how much?

If you still see fermentation activity then the yeast are still working and your gravity will likely drop. If you look close you may see the yeast still in suspension and churning very slowly. It looks the same as when fermentation is at it's height, just a lot slower. If you don't see activity and your beer is rather clear then the yeast have largely stopped working and your gravity may be locked in. The only way to tell is if you take gravity readings three days apart.

It's quite possible that your yeast are done but you need to look at the visual signs in your fermenter along with your hydrometer readings to be sure. I currently have a 1.072 American Stout in my chamber that hit FG on day 4. How do I know it's done? Everyone on here says 2-3 weeks minimum so it can't possibly be done at day 4, right? Wrong. I don't see any active fermentation activity. I followed that up with an FG reading that was spot on to my estimate. Now I can be confident that it's done fermenting, so all I have to do now is let the yeast clean up. Why am I telling you this? So you can learn to look at the signs of fermentation and your hydrometer before you worry about your beer being done or not.

If it's done and you are worried about repitching then you will need to post your recipe and process before anyone here can tell you if they think it's stalled or finished.