Rate of fermentation Question...should I add more yeast?

[Jeremy123]

Hey guys,

made a belgian wit with a extract a few days ago. OG was 1.060, added Safale-58. The fermentation had taken off the next day but it didn't seem super vigorous like all my other batches had done. Then by day two and three there was a thin layer covering about 60% of the top. So today (3 days) I took a reading and it's at 1.022. Also temp might be a little cool...62-65 degrees? I'm discovering my temp controller might not be exactly accurate anymore

So the question...after 3 days does that seem acceptable? I was considering adding more yeast but 1.022 honestly seems like excellent progress towards the target gravity after 3 days--despite the fermentation appearing not quite as vigorous as past experience.

Thoughts?

 

[Brulosopher]

I'd leave it alone for a couple more days and take another sample to see if FG is dropping.

 

[Calder]

Adding yeast after fermentation has started is usually a waste of money.

FYI: I brewed a Porter Sunday (1.064), fermentation started within 12 hours. Now 3 days later it is at 1.020. Very similar to yours. I'm not concerned in the slightest. I'm expecting it to finish around 1.012 - 1.014.

 

[BlueHouseBrewhaus]

You are at the lower end for that yeast. You might raise the temp to 68-ish to help it finish. Once most of the fermentation is done, raising the temp shouldn't give you any off flavors and frequently makes the yeast happy enough to drop the SG a few more points.

 

[Jeremy123]

Ok so I raised the temp to upper 60's but two more days later (so 5 days total) the gravity has not changed at all.

So add more yeast then? I have a few packs of dry yeast that's viable so I'm not worried about the cost.