BudzAndSudz
Well-Known Member
So I'll be the first to admit I'm still pretty new at this, but I had success with my first AG batch so I decided to step it up and brew an imperial AG last night.
I ended up with about 5.5 gallons of 1.080 wort but like a dummy I didn't realize that worts with that high of an OG need a starter or a double pitch to effectively kickstart fermentation. Regardless, I pitched my vial of White Labs London Ale yeast and I had active fermentation (white krausen, bubbles out of the airlock) within 12 hours or so. About 20 hours later right now and the krausen is 2 inches thick and the airlock it bubbling like mad. Does this mean I didn't underpitch, or will I not really be able to tell until I taste it? I have another pack of yeast I can throw in if you think it will help, but it's witbier yeast so I'm hesitant. Although london ale and witbier might be an interesting combo....
Thanks in advance!
I ended up with about 5.5 gallons of 1.080 wort but like a dummy I didn't realize that worts with that high of an OG need a starter or a double pitch to effectively kickstart fermentation. Regardless, I pitched my vial of White Labs London Ale yeast and I had active fermentation (white krausen, bubbles out of the airlock) within 12 hours or so. About 20 hours later right now and the krausen is 2 inches thick and the airlock it bubbling like mad. Does this mean I didn't underpitch, or will I not really be able to tell until I taste it? I have another pack of yeast I can throw in if you think it will help, but it's witbier yeast so I'm hesitant. Although london ale and witbier might be an interesting combo....
Thanks in advance!