With some high gravity recipes, it is suggested to repitch more yeast toward the end of the fermentation to make sure it is fully fermented. At what gravity should I consider keeping some yeast to repitch and when would you do it?
When to repitch yeast
- Thread starter Beerdoc
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Brewsmith
Home brewing moogerfooger
How high gravity are you going for? As long as primary fermentaion was moving along, it isn't necessary. A hydrometer is a big help. If you do something like a barleywine at 10% abv, the OG is going to start somewhere at 1.100. The final gravity will only get down to maybe 1.025. If it stalls somewhere around 1.035-1.040 or even higher, more yeast can be help. Make a good yeast starter, or even better, pitch on top of the entire yeast from a previous batch and you'll most likely avoid this problem.
Brewsmith
Home brewing moogerfooger
That's about it. I like to use the hydrometer all through the brewing process just because I'm a nerd. Others around here will say to throw the hydrometer away. Checking to see if the primary fermentation is done is one time where I think it's really necessary.
Just make a big starter with the yeast and save some in a bottle and keep it in the fridge. If you don't need it, you now have another yeast sample for another brew.
Just make a big starter with the yeast and save some in a bottle and keep it in the fridge. If you don't need it, you now have another yeast sample for another brew.
