Repitching yeast.

[Seabeevet35]

Sunday I made the Grand Cru kit from Midwest. Followed the directions but my OG came out at 1.075. The kit only came w one yeast smack pack. I know I needle at least two but the LHBS wasn't open and the kit was already made so I pitched and ordered some more. Question is my second pack will be here Thursday. Should I repitch and aerate or leave well enough alone. I made this batch for my wife for the holidays and won't have time to redo one for a month so I need this one to work out. Thank you

 

[Seabeevet35]

Anybody?

 

[user 108580]

It should be fine.

 

[boydster]

Let it ride. One smack pack will work. Next time, order 2 or make a starter, but this yeast will be all done reproducing before you get a chance to pitch the next pack... that would be a waste of money.

 

[DocScott]

Let it ride. One smack pack will work. Next time, order 2 or make a starter, but this yeast will be all done reproducing before you get a chance to pitch the next pack... that would be a waste of money.

I agree with this. Temperature control will be paramount with this beer. You need to keep the temps down since you underpitched, or I'd be concerned with fusels and overproduction of esters due to the underpitch.

On a side note, Grand cru clone will be a tough turn around by the holidays. The actual beer is a blend of aged and young and is a sour, right? Could still be good but may not be quite as expected if she really wants the grand cru flavor. That would possibly be ready by the holidays, in 2014.

 

[Seabeevet35]

Thank you all. Doc, idk. As I was studying what I wanted to try next this one came up. Midwest states 2 months till ready, however most of the reviews said let secondary for 2-3 months so I planned on it being ready for New Years. As far as a full clone, I honestly have never had an original so I cannot comment.

 

[DocScott]

What yeast did the kit come with?

Grand Cru is a Flanders style red/brown ale. Usually it is fermented with an ale yeast and then "infected" with a blend of bacteria which sours it. It is then aged in oak for 12-18 months and is mixed with a younger batch that is aged for about 6 months. I think grand cru is a 60/40 split, but not sure on that.

Depending on the yeast that comes with the kit, the timeline could vary greatly until final gravity is reached. For example, if its just a straight ale yeast, 3-4 weeks would probably be fine. If it is a yeast/bacteria culture, the bacteria could continue to drop gravity slowly for months. Post back with the yeast you used.

After your post, it is likely that you won't get the true flanders' style of Grand Cru, but the beer could still be delicious. If you like sours, or your wife does, I would recommend picking up a bottle of the Rodenbach and trying for yourself. I think it costs $4-$5 for 12oz, $10-$13 for bigger where I can find it around me.

 

[Seabeevet35]

Kit came with wyeast 3944. The drink you describe is not this. I think Midwest just picked the name but not the style. It gets great reviews. It came w 2lbs of honey. Ill just swish the bucket every few days to keep things going. Hopefully it will all work out great. If not. Well I tried. As long as it's not terrible I will still drink it. Thank you for the help. I'm still learning this

 

[DocScott]

I just looked up the kit at Midwest. Definitely not the commercial Grand Cru that I was talking about. Your Belgian wit should be delicious! And turn around time of 2 months sounds reasonable. Sorry for the confusion! Brew on