Really? I guess you didn't bother to read my post.
How would someone go about doing that?
Ok. So brewed this 2 weeks ago. OG was 1.098. I used 2 packs of s-05 dry yeast, I didn't rehydrate it just sprinkled it on the top. Measured it a week later and it was down to 1.041, a week later I measured it again and it's still at 1.041.
Stuck fermentation you think or just wait and see? I was planning on leaving it in there for 1 month anyway. Is there a way to get those little bugs working again?
Puddlethumper are telling to bottle at 1.041? I would not bottle at 1.041. I would say make a starter and repitch.
So, if i have a 1/2 pack of yeast, would i just cut things in 1/2?
Puddlethumper are telling to bottle at 1.041? I would not bottle at 1.041. I would say make a starter and repitch.
I have a 1/2 pack of S-05 that I've had for a little while. Would making a starter with that work? I've never made a starter before so not sure how to go about it.
I used a hydrometer to check.
Would I re-pitch right into the fermenter like normal, minus the aeration?
So, if i have a 1/2 pack of yeast, would i just cut things in 1/2?
No, he was responding to an earlier question regarding adding yeast to the bottling bucket after a long bulk condintioning where you're concerned that the original yeast is no longer viable.
abbysdad, you do not want to make a starter with dry yeast. Just hydrate it in about 100 ml of water that you have boiled, then cooled to about 100 degrees. Starters are for liquid yeast.
Now, with regard to your apparent stuck fermentation, you're already up over 7.5% ABV. You need to get more healthy yeast in there. I would either hydrate another full package of dry yeast (save your half package for bottling) or make a starter with WLP001. (similar yeast to US-05) As others have said, NOT a good idea to bottle at that high of a final gravity.
Takeaway lesson from all this, when using dry yeast it is generally considered best practice to hydrate. It's easy and doesn't take that much more time. Especially when pitching into VERY high ABV wort like a RIS. Mine was also 1.098 and I pitched two hydrated packs of S-04. (a beast of a yeast) My FG got down to 1.026.
Ok. So I rehydrated a full pack of s-05 last night per instructions and pitched it. Checked this morning for any signs of activity in the fermenter, did not see any, my question is, should I see any?
That also tells me you likely under-pitched. The beer may not attenuate like you expect.
Awesome, thats not what I wanted to hear.
I'll see how it goes this weekend and if I have to, should I pitch another hydrated pack?
How long has it been since you first pitched?
If under 12 hours, give it another shot of O2 and pitch another hydrated pack.
Either way, you should be seeing some fermentation soon.
How long has it been since you first pitched?
If under 12 hours, give it another shot of O2 and pitch another hydrated pack.
Either way, you should be seeing some fermentation soon.
I pitched it last night around 6 pm. It's been fermentating since 10/17/15.
Ah. I see. It's been fermenting. Don't add any O2. I thought you had just started fermentation last night at 6pm.
Yeah, I saw that now, sorry. I don't think pitching more yeast is going to do anything personally.
So, any thoughts on how to get this where it needs to be?
Brew another batch and blend after its fermented out.
Or dump and chalk this up as a learning experience.
Brew another batch and blend after its fermented out.
Or dump and chalk this up as a learning experience.
Ya, I'm not sure I like that answer.
Ya, I'm not sure I like that answer.
Ya, I'm not sure I like that answer.
Ya, I'm not sure I like that answer.
I feel bad for you. You've come here looking for help, and you've gotten a lot of conflicting advice. Some of it good, some of it bad. If it were my beer, here are some things I would and would not do.
I would NOT dump it!
I would definitely not bottle it anytime soon.
I would give it at least two to three more weeks in primary.
I would consider making a starter with WLP001 and DME. I would use some of the procedures that philip listed in post 706, but not with dry yeast, and not until after the starter is going with DME. By stepping it up with your actual beer, the new yeast will hopefully become tolerent to the alcohol level, and will chew through any remaining fermentable sugar left in the beer. (if any)
After 2-3 more weeks in primary I would rack it off of the yeast cake and trub and let it bulk age for at least a month or two.
After this length of time, I would hope that anything that's going to ferment, has fermented. You shouldn't have to worry about bottle bombs, no matter how high the FG might be.
I would bottle, adding additional yeast and enough sugar to carb to about 2.5 volumes. Although closer to 2.0 is to style, I have a feeling you're going to have trouble getting this one to carb. I don't think a little extra dextrose is going to hurt.
Put em away and forget about them for awhile. I'm betting they will take two months or more to carb.
Like I said, these are some things that I would do. You now have to decide who's advice sounds the most reasonable, and go with it. Whatever happens, you will definitely learn from the experience, and I'm betting you will still end up with some tasty beer. Just be patient.
And then after all this ......four or five months later ....drink right? In meantime while you wait for 4 months perhaps wrap them in individual little beer sweaters that you knit by hand
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