Possibly under pitched dry yeast ?

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Diablotastic

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So I think I under pitched the Vanilla Bourbon Porter recipe I brewed a few weeks ago.

My OG was 1.080 and I was comtemplating pitching two packs of Notty but come brew day I realized I only had one. I rehydrated and pitched anyways.

It's now been about 4 weeks and I measured 1.028. Would there be any harm in sprinkling another pack of Notty and giving it another week or so?
 

BarleyWater

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To get it to do anything at this point you will probably have to add the yeast while it is actively fermenting. Alcohol is toxic to yeast, so pitching a pack into a beer that's already got that much alcohol won't do anything because the yeast won't even wake up. Get it going in a starter and pitch the starter at high krausen and you may have some luck getting it a bit drier.
 

david_42

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Won't hurt and it might dry it out a bit. I've used Nottingham on stuck ferments with good results.
 

MTHarrington

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So I think I under pitched the Vanilla Bourbon Porter recipe I brewed a few weeks ago.

My OG was 1.080 and I was comtemplating pitching two packs of Notty but come brew day I realized I only had one. I rehydrated and pitched anyways.

It's now been about 4 weeks and I measured 1.028. Would there be any harm in sprinkling another pack of Notty and giving it another week or so?
Notty should handle that OG with one packet.

Danstar had a bad batch.. did you use it?
Nottingham Dry Yeast Lot #1081140118V.

go here for more details:
https://www.homebrewtalk.com/f163/nottingham-yeast-recall-135065/
 
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Diablotastic

Diablotastic

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Lot # on the pack I used was 108052105V.

Either wasy...I rehaydrated another pack and tossed it in....no gravity movement at all after 4days so I racked onto the chopped vanilla beans anyway.

Sample was pretty sweet tasting with a warmy alcoholy finish. At this point I probably let it sit for a week or two and then to the keg.

Any ideas on what to expect? Would a more extensive aging process benefit a beer that finished so high?
 

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