(cross-posted to Reddit)
All -
I brewed an IPA yesterday to pitch onto a slurry of WY1968 (London ESB) that I'd saved from a strong bitter I made a few weeks ago. My efficiency was a little higher than I expected, and boil-off was as well, and I ended up with a SG of 1.076. According to my iSpindel, I'm still at 1.076 in the conical after 13 hours. I pitched at 71f, the temperature rose to 72f and has dropped to 67f - all in the happy range for the yeast. I did no oxygenation besides splashing well while transferring from my boil kettle. I added a teaspoon of yeast nutrient to the boil.
I would think that the yeast would have done something by now, even with the high SG. Should I try shaking the conical, or should I give up on this yeast and sprinkle in some US-05 I have? There was a lot of hop particulate in the boil - is it possible that the yeast cake is covered by this? I have another pint of the slurry from my bitter - should I try to pitch that in?
All -
I brewed an IPA yesterday to pitch onto a slurry of WY1968 (London ESB) that I'd saved from a strong bitter I made a few weeks ago. My efficiency was a little higher than I expected, and boil-off was as well, and I ended up with a SG of 1.076. According to my iSpindel, I'm still at 1.076 in the conical after 13 hours. I pitched at 71f, the temperature rose to 72f and has dropped to 67f - all in the happy range for the yeast. I did no oxygenation besides splashing well while transferring from my boil kettle. I added a teaspoon of yeast nutrient to the boil.
I would think that the yeast would have done something by now, even with the high SG. Should I try shaking the conical, or should I give up on this yeast and sprinkle in some US-05 I have? There was a lot of hop particulate in the boil - is it possible that the yeast cake is covered by this? I have another pint of the slurry from my bitter - should I try to pitch that in?