Rescuing underpitched stuck starter via Krausening?

[Javaslinger]

Anyone had any success with this? Not sure if it's cold temps or what but I've been having a lot more issues with fermentation finishing about 10 or now points high lately. Last batch I used a heat belt with an inkbird and it still finished low.

Anyway I'm thinking about pitching more yeast via Krausening. Any tips?

 

[drubes14]

I've had good success with this. Just gotta make sure you have good sanitation. Are you using DME, canned wort, or another sugar source as a base for the starter?

For me, I tried to make a dunkelweisse, but my german wheat beer yeast didn't take. I ended up krausen pitching WLP005 from a fermenting beer instead. No discernible german wheat phenols, instead a ton of british ale esters from WLP005. I imagine that the german wheat yeast got "drowned out". Somewhat obvious, but just keep in mind that the beer will likely reflect the profile of the yeast that you krausen. I had to use the WLP005 in a pinch, since I didn't have any other active healthy yeast on hand. If you have more of your original yeast already krausening, then you're golden.