beerrepository
Well-Known Member
So I am doing a Belgian Dark Strong Ale. Fermentation started off well, had to put a blow off tube on, life was good. I missed my target when mashing, so I added some DME, started moving again, things were good. I made one last sugar addition, both for points and to dry it out. It's been 19 days and I just took a gravity reading and it is at 1.072. So I am guessing that it is stuck. I have been swirling it periodically to try and rouse the yeast, but I haven't seen any action happening in the fermentor.
Now I would gladly repitch some yeast, but there is a problem. The yeast I decided to use is from a bottle of Noir de Dottignes. I built up over a half gallon for a starter, but apparently I should have gone bigger.
So now my question is, will I have problems pitching another kind of yeast? All I have on hand at the moment is WLP005 which is completely off style. Thoughts?
Now I would gladly repitch some yeast, but there is a problem. The yeast I decided to use is from a bottle of Noir de Dottignes. I built up over a half gallon for a starter, but apparently I should have gone bigger.
So now my question is, will I have problems pitching another kind of yeast? All I have on hand at the moment is WLP005 which is completely off style. Thoughts?