wabear
Member
Background
Helping a newbie friend brew on my equipment. He wanted to do a huge Belgian dark for his father. Mostly extract, w/ about 2lbs of steeping grains. 1.092 OG 5 gal batch.
2 smack packs into 2 liter starter, pitched at high krausen @ 70 degrees. Blew off pretty well and down to 1.040 in 30 hours. Added 1 lb of dark Candi 90 L. After 12 days down to 1.030 which is 72% attenuation and within range for this yeast. Stayed +- 1 degree of 70 during fermentation.
After 2 days of no activity, I put a heat wrap on it and shook it around. I've got it up to about 80 degrees as we'd like it a touch dryer.
Question, if after a week, gravity hasn't moved, will we need to repitch more yeast when we bottle? If so, will it need to be a champagne yeast or will my emergency pack of Notty that I always have around do the job?
Thanks
Helping a newbie friend brew on my equipment. He wanted to do a huge Belgian dark for his father. Mostly extract, w/ about 2lbs of steeping grains. 1.092 OG 5 gal batch.
2 smack packs into 2 liter starter, pitched at high krausen @ 70 degrees. Blew off pretty well and down to 1.040 in 30 hours. Added 1 lb of dark Candi 90 L. After 12 days down to 1.030 which is 72% attenuation and within range for this yeast. Stayed +- 1 degree of 70 during fermentation.
After 2 days of no activity, I put a heat wrap on it and shook it around. I've got it up to about 80 degrees as we'd like it a touch dryer.
Question, if after a week, gravity hasn't moved, will we need to repitch more yeast when we bottle? If so, will it need to be a champagne yeast or will my emergency pack of Notty that I always have around do the job?
Thanks
