Repitch into same batch

[samc]

I was about to harvest my WLP007 using the Bernie Brewer method. My current primary contains a stuck @ 1.028 Ruination clone that started @ 1.076 - 12 days in the primary so far.

So what I was thinking was to harvest the yeast, save some and make a small starter and pitch it back into this beer. Is this a sane idea? Will it do anything? The undry hopped hydrometer taste was pretty good and I would rather have a lower alcohol great beer than a messed up batch.

Any thoughts?

 

[Parker36]

I would just give it a little swirl first before going through all of that effort....

 

[jvetter]

May work, but I wouldn't do it.

I would first try adding some yeast nutrient, oxygenating, and raising the temperature. If that doesn't work, doing that again with a fresh starter might. If that doesn't work, you may have a lot of un-fermentable sugar, in which case you could try some beano.

 

[ifishsum]

I wouldn't think that would make much of a difference in your total yeast cell count, I would try swirling a little and raising temp, maybe a little yeast nutrient and another week or two to do what it can.

Do not re-oxygenate at this point unless you want oxidized beer. It's too late for that.

 

[scinerd3000]

i deffinitly second the NO oxygenating...You can try to repitch but if your going to do that make sure you repitch at High Krausen when its most active. What final gravity were you hoping for? 1.028 seems really high. Also wlp007 should attenuate really well. I would move to a warmer area and wait another few days to see if the gravity drops anymore before repitching. Sometimes thats all it needs

 

[jvetter]

Do not re-oxygenate at this point unless you want oxidized beer. It's too late for that.

I would disagree. I've had a couple brews where it wouldn't start without more oxygen and the beer turned out great.

 

[ifishsum]

Two different things - you said yours hadn't started before adding more oxygen. If it hadn't started then more oxygen would be beneficial, but the OP's brew has already fermented down to 1.028. Oxygen is beneficial for the yeast reproduction stage (which he's going to do in another starter) but fermentation is an anaerobic process (no oxygen). The yeast have to scrub it out before fermentation can commence.

 

[jvetter]

So what your saying is if I use a starter I shouldn't oxygenate my wort. I think many people would disagree with this. I use starters in all my beers and I still need to oxygenate. Yes, oxygen is needed for the growing stage but yeast pitched from a starter still needs to grow more.

Maybe your saying in this specific case when theres alcohol in it makes a difference, but I don't see why.

I would agree that oxygenating outright with nutrients is probably not a good idea. This was a mistake on my part, but oxygenating for new yeast is a good idea.

 

[dontman]

May work, but I wouldn't do it.

I would first try adding some yeast nutrient, oxygenating, and raising the temperature. If that doesn't work, doing that again with a fresh starter might. If that doesn't work, you may have a lot of un-fermentable sugar, in which case you could try some beano.

Holy crap! I can't think of two worse things to do to your beer at this point than to reaerate or pitch beano!

Beer is supposed to have unfermentable sugar. Even if it does taste a little bit sweet the alcohol and the CO2 in the final product will mitigate that to a large degree.

Give it a gentle swirl and maybe a gentle temp rise if you are on the low side of the fermentation range. Then wait a week.

You are at a acceptable attenuation rate now even if it is not ideal.

 

[david_42]

You won't gain anything by re-starting the yeast, no starter will contain the amount of yeast currently in the fermenter. Your best bet at this point is to rouse it, as it is highly flocculent. Is it in a carboy or pail?

 

[samc]

You won't gain anything by re-starting the yeast, no starter will contain the amount of yeast currently in the fermenter. Your best bet at this point is to rouse it, as it is highly flocculent. Is it in a carboy or pail?

Wow - I am enjoying this debate. Learning and unlearning a lot but have not done anything with it yet. It is in the primary which is the V-vessel (light bulb looking thing) which tapers down to a very narrow opening at the bottom with a collection capsule. The bottom part of the fermenter above the capsule has a few inches of trub/break , etc. sitting in it. The hydro sample I took was clear as can be, tastes great although a bit sweet at this point from the unfermented sugars I guess.

I did give the wort a quick stir after Hydro sample and it perked up the fermentation for a short time but I don't really want to keep messing with it.

I have plenty of patience to let it sit if need be. I2PA & a lager on tap so plenty of drinking while I wait.

btw - this was an extract batch from Briess Golden Light DME.

 

[ifishsum]

So what your saying is if I use a starter I shouldn't oxygenate my wort. I think many people would disagree with this. I use starters in all my beers and I still need to oxygenate. Yes, oxygen is needed for the growing stage but yeast pitched from a starter still needs to grow more.

Maybe your saying in this specific case when theres alcohol in it makes a difference, but I don't see why.

I would agree that oxygenating outright with nutrients is probably not a good idea. This was a mistake on my part, but oxygenating for new yeast is a good idea.

No, that's not what I'm saying. The wort should definitely be oxygenated before the fermentation process has begun, but once fermentation has started to take place it is counter-productive to oxygenate, and is also very likely to cause oxidation tastes in the final product. So IMO it would not be a good idea for the OP to do that.