Hey all,
I pitched a Smack Pack of Weihenstephan yeast into a wheat beer (2.5 - 2.75 gallons) of a gravity of 1.084. It's got a pretty good Krausen-y head on it now (about an inch or two). I was wondering if I could off set some adverse effects of under pitching by adding more yeast after the fermentation head has reduced. I'd be concerned about the bubbly goodness preventing the new yeast from getting in there. Should I pitch more? If so, should I pitch the same yeast strand, or would Nottingham's be sufficient?
I pitched a Smack Pack of Weihenstephan yeast into a wheat beer (2.5 - 2.75 gallons) of a gravity of 1.084. It's got a pretty good Krausen-y head on it now (about an inch or two). I was wondering if I could off set some adverse effects of under pitching by adding more yeast after the fermentation head has reduced. I'd be concerned about the bubbly goodness preventing the new yeast from getting in there. Should I pitch more? If so, should I pitch the same yeast strand, or would Nottingham's be sufficient?