Tactical-Brewer
Well-Known Member
Add the first yeast pitch for flavor, but when do you add your finishing or drying heat to the fermentor?
Thanks
Tac
Thanks
Tac
A champagne yeast will not work, unless you are feeding the beer simple sugars to get high gravity. Your initial yeast will have used all the simple sugars and left the more complex sugars that champagne yeast will not work on.
I jhave done this technique once. I had a barley wine stall at 1.020 (too sweet for me), so I made a big starter with 3711, then added some of the beer to the starter. Once fermenting, I added the starter to the main beer. Took it down to 1.010.
I think you need to make a starter and add it when it is actively fermenting, as the main batch is slowing down.
Sounds like you have your answer in the posts above, but unless you are making something really high ABV, it's not typically necessary for most ales. If using liquid yeast, making an adequate starter, oxygenating the wort, pitching at the correct temps, etc, will in most cases get you to target FG. For instance, I have no issues getting WLP007 to 7.5-8%, and I'm sure I could get it to 9 or 10 - just haven't tried. What are you trying to make that might necessitate a second yeast pitch?
Nothing in particular I guess. Just read about it somewhere as though it was common practice.
For instance, I had trouble getting 04 down below the high teens. More than likely my fault because I didn't do a starter and my only wort aeration was from the pour into the fermentor bucket.
I guess it would be a neat experiment to get the malt taste but a dryer finish and that could very possibly be the type of yeast I need to be trying?
Depending on the recipe, the high teens might be right for a FG.
S-04 is a dry yeast and you should re-hydrate but NOT make a starter. Dry yeast is also engineered in a way that aeration is less important.
If you want a drier beer, it is a combination of recipe and probably a different yeast.
Again, adding a finishing yeast is usually a corrective procedure, an attempt to fix a problem.
ive been playing with this in a lot of my beers. I use it for DIPAs, big belgians, and just plain blending yeasts. Using select "auxiliary" strains you can fix attenuation issues, stuck fermentation, body issues, etc as well
I either just pitch them together if I want flavors from both, or add my second strain 2-3 days into fermentation. I'll go longer if I want as little flavor impact as possible
Now this is what I'm talking about! :rockin:
Have you had good success with keeping the flavor profile of your initial yeast you pitch but dropping the FG down a bit with the second?
Yeah for the most part. Usually I try to pick out a strain that will kind of work with what I am going for with the yeast flavors. But after like a week of fermentation, most of the beers flavor is pretty locked in at that point. Unless there is still a ton of fermentable sugars left, any further fermentation by any other yeast you add wont provide much additional flavor other than drying out the beer more and minimizing sweetness
Yeah for the most part. Usually I try to pick out a strain that will kind of work with what I am going for with the yeast flavors. But after like a week of fermentation, most of the beers flavor is pretty locked in at that point. Unless there is still a ton of fermentable sugars left, any further fermentation by any other yeast you add wont provide much additional flavor other than drying out the beer more and minimizing sweetness
Hi folks. New to the forum. This seems like a wonderful resource for beer making. Just found this thread and it is exactly what I'm in the middle of.
Yesterday, (I'm a day late, here) I bottled an Imperial IPA built from an extract kit. It started out at 1.070 OG and fermented down to target gravity of 1.020 after about a week using WY1272. So far, so good. This is my fourth batch, and I wanted this batch to get to a lower final gravity due to the beer being a little too sweet for my tastes. So I added a smack-pack of WY3711 and let it go for another 6 days. Gravity got down to 1.014.
Here's my problem. Much of what I read about 3711 says it's a monster and will attenuate down to 1.005 or lower. Since I bottled at 1.014 I'm worried about bottle bombs. In hindsight, I think I should have kegged it or waited until I got two or three days of consistent gravity measurements to ensure fermentation was complete. Should I be worried?
I intend to open one in about a week to see how it's trending.
Thanks for any and all advice.
Cheers,
Joe
Yeah for the most part. Usually I try to pick out a strain that will kind of work with what I am going for with the yeast flavors. But after like a week of fermentation, most of the beers flavor is pretty locked in at that point. Unless there is still a ton of fermentable sugars left, any further fermentation by any other yeast you add wont provide much additional flavor other than drying out the beer more and minimizing sweetness
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