Is 1.092 high enough OG to require pitching yeast part way through?

[kanta]

Hi again, I guess I've been bitten by the bug pretty badly...I was brewing another beer today (Belgian specialty ale with the OG down a bit [1.048] to ferment out quicker) and I figured I would take the time to get a gravity reading on the Imperial Stout that's been fermenting for the last week at 62 degrees.

Now, I understand that airlock activity is not an indication of fermentation, but the blowoff tube started bubbling madly on the stout about 12 hours after I pitched my starter of WLP004 and although there have been intermissions of up to 10 min, the bubbling resumes and carries steadily on for a while, so I figure fermentation is still happening. my OG on the stout was 1.092 and today's SG was 1.032. I believe my estimated FG is supposed to be in the neighborhood of 1.010.

I have read that when people make really big beers they pitch multiple times throughout the fermentation time to get all the sugars to ferment out completely. Is mine just a matter of time to let the yeast work, or should I look at getting some more yeast to help their tired buddies out?

BTW, I tasted it and it tasted awesome, the alcohol taste was a little sharper than I expected it would be, but I think that mellows out with time...I can't taste any of the hops I used, but it's not super sweet, so they're doing their job, I guess.

 

[TrubDog]

Use a good pitching calculator and pitch the correct amount from the get go. Check out MrMalty.com.

 

[ChessRockwell]

The better plan is to just pitch enough yeast to begin with, not more later. How much did you pitch?

After only a week, I would say just give it more time, 2 more weeks before even checking gravity again.

From a 1.092 stout I wouldn't really expect (or want?) a 1.010 FG... Unless it's all-grain, you mashed lower, and want a dry imperial stout...

 

[kanta]

I pitched a 2L starter. I know that I should be using the appropriate amount of yeast, and I believe I did. I am uncertain how this beer will turn out, and the original plan was to sit on the cake for 3 weeks, so that is still the same. It's a mini mash, and I'm not shooting for dry, although looking again at the recipe I must have misread, as I am expecting a 1.020 FG not 1.010. Incidentally, when I am using the mrmalty website, it tells me how many billions of cells I want, but how do I estimate how many I have after x time with y extract in my 2L Erlenmeyer flask?

 

[bottlebomber]

You'll be fine with 2 liters. That yeast will go to 10% ABV easily as well, so I can't think of an advantage to pitching more yeast.

 

[ChessRockwell]

I pitched a 2L starter. I know that I should be using the appropriate amount of yeast, and I believe I did. I am uncertain how this beer will turn out, and the original plan was to sit on the cake for 3 weeks, so that is still the same. It's a mini mash, and I'm not shooting for dry, although looking again at the recipe I must have misread, as I am expecting a 1.020 FG not 1.010. Incidentally, when I am using the mrmalty website, it tells me how many billions of cells I want, but how do I estimate how many I have after x time with y extract in my 2L Erlenmeyer flask?

Yeah 1.020 sounds a lot better! If you pitched a 2L starter you should be good to go, just follow the 3 week timeline you said and see where you're at...

 

[kanta]

awesome, thanks! I guess it's once again...RDW (waiting on the HB to finish, but I've got a few store beers in the fridge)