Hebrewsgoyim
Member
- Joined
- Jun 26, 2016
- Messages
- 17
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- 11
So, I am making a chocolate porter. I brewed it Sunday. I had an initial gravity of 1.065. I added 2 lbs. of Pilsner to bump up my AVB to about 7-7.5%. I also added chocolate nibs treated with vodka to the boil as well as 1 lb of lactose. But, I forgot to make a starter. So I pitched the wyeast out of the pouch after breaking open the yeast energizer and waiting until it was fully expanded at room temp. I was concerned about underattenuation because the package said it could take up to 1.060 initial gravity and my porter has a lot going on. In fact I used a blow off tube because I thought it might be a bit much for an airlock. So I called my brew supply store and explained it. I went and bought another pouch of liquid Wyeast. I prepped it and dumped it in to my conical at 7 pm last night. A full 24 hours after it was put in to ferment originally. When I lifted the lid, I had a surprising layer of Kroisin(sp?). I pitched the new yeast anyway. This morning, 12 hours after I pitched, I opened the door to my beer room to a distinct sulphur smell with beer notes(haha). But all bubbling had stopped. Nothing. I checked a gravity and got 1.039, which is way to high. About half my abv target. Did the new yeast stop the establish yeast? Did I screw up this oh so expensive batch? Will it start back up after a pause like this? I would appreciate any advice and experiences that you may have had with something similar. Thanks in advance....