Will adding more yeast effect the fermentation

[blamparek13]

Title says it all. I'm wondering if I add more yeast will it change anything.

 

[wilconrad]

Yes, unless full attenuation has been reached.

What's the situation?

 

[blamparek13]

We brewed our first batch about a week and a half ago and our gravity reading has been about 1.010 for about a week.

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[blamparek13]

We aren't sure if our yeast had died or what.
Our kit came with 2 packages of wyeast and we only put 1 in


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[wilconrad]

1.010 isn't an unreasonable final gravity. What gravity are you going for? What was the original gravity? What kind of beer is it? What kind of yeast? Need more info.

 

[blamparek13]

We're brewing an irish red ale from Midwest brewing. We never took a starting gravity. Our hydrometer says 1.010 is about 3% alcohol and we're hoping to see around 5-7%. We used liquid yeast.

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[GuldTuborg]

We're brewing an irish red ale from Midwest brewing. We never took a starting gravity. Our hydrometer says 1.010 is about 3% alcohol and we're hoping to see around 5-7%. We used liquid yeast.

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Something's not adding up. If getting down to 1.010 gets you 3% abv, then you started around 1.033 OG. If all of that is true, you won't get 5-7% abv without adding more sugars. It's not possible.

I suspect however you determined that you're sitting at 3% is the problem. I'd revisit that rationale, or post it here for others to look at.


And one more thing, for future reference. If you're asked what kind of yeast you used in a recipe, give the exact strain. Knowing that it was liquid or dry is less than useless information. It's the strain that count. I don't mean that to be snarky, I'm just trying to help.

 

[Hello]

What was your original gravity? Don't read the ABV on the hydrometer. Know your OG and FG the. You'll know your ABV.

 

[wilconrad]

Bottle it, it's done. Next time take an original gravity reading and you'll know the abv.

 

[BigFloyd]

Bottle it, it's done. Next time take an original gravity reading and you'll know the abv.

+1. Since it's at 1.010 (and done), adding more yeast will do nothing more than make your beer taste "yeasty".

 

[shtoive87]

We aren't sure if our yeast had died or what.
Our kit came with 2 packages of wyeast and we only put 1 in


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Can you post a link to your kit, or post the recipe? Depending on the recipe and yeast strain, most beers end up between 1.005 - 1.020. 1.010 sounds like the beer is done.

The final reading only tells you how much sugar is left in solution, it does not tell you how much alcohol is in the beer. To calculate the alcohol in the beer, you need the original gravity, which tells you how much sugar was in the wort to begin with, and the final gravity, which tells you how much sugar is left. The remaining sugar was converted to alcohol and CO2 by the yeast.

 

[wilconrad]

I looked up the Irish red ale on midwest, fg is 1.010-1.012. It's done.

 

[blamparek13]

Thank you guys for your imput. I did more research and I now agree with you guys/gals that is done. Im going to let It Sit For Another Couple Days Because why not. Then I'm going to bottle it.
You were all alot of help. With all the suggestions I'm gong to pay more attention next batch and take a starting reading and watch it a little closer

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