RIS pitching yeast

[Arbe0]

My RIS (10%) has been In the glass fermenter for about 6 months at about 64 F. I have seen where I should have pitched a second round of yeast in it. Is it too late to pitch that second round of yeast? I would like to eventually put it into a keg, but don't want to do it if I put in more yeast and it starts fermenting again.

 

[IslandLizard]

I've never heard of pitching a 2nd round of yeast, unless the fermentation got stuck (stalled). And that's an uphill battle to get that going again, given the hostile environment you pitch into.

Are you perhaps referring to adding yeast with the priming solution for purpose of natural carbonating during bottling? That would indeed be necessary after such a long time of aging, and being a strong beer. Priming sugar and yeast can also help when kegging to prevent oxidation from oxygen that got introduced during transfer. Best it to 100% liquid pre-purge the keg, and use a (near) closed transfer if possible.

Is it done? Have you taken a gravity sample at some point?

I'd say it's ready to keg, you can always age it longer in the keg if need be. The plus on keg aging is you can purge the headspace to prevent oxidation.

 

[Smellyglove]

That's pretty warm, is this under an airlock or sealed?

 

[Arbe0]

it is in a glass carboy with the airlock still on it with star san the air lock. I am planning on kegging it soon and putting it in the beer fridge. And yes it has hit the final gravity, although I haven't checked it in a while.

 

[IslandLizard]

it is in a glass carboy with the airlock still on it with star san the air lock. I am planning on kegging it soon and putting it in the beer fridge. And yes it has hit the final gravity, although I haven't checked it in a while.

Just be very careful handling glass carboys, especially when they are cold and condensation makes them extra slippery. Use a crate or a Brewhauler to move them, and even then...

Next time, when fermentation is done, rack to a keg (closed, oxygen free transfer if possible), purge headspace, pressurize to 8-12 psi or so for the aging period. You may have to add a puff of gas during the first few weeks as CO2 is being absorbed; you want to keep a slight positive pressure in the keg 6-8 psi is usually enough.

When the beer has 'aged' enough, you could blow out the first coupe pints of sludge and jump the clear beer to another clean 100% liquid pre-purged serving keg.

 

[Comfort_Zone]

Unless you pitch a higher attenuating strain nothing is really going to happen. If you're going to keg it there's no point in adding more yeast.

 

[Arbe0]

thank everyone for their info.