Yeast crapped out, should I add bottling yeast?

[derekcw83]

I brewed a heavy IPA a few weeks back. I know that I underpitched, and ended up with a FG of 1.030, far from where I wanted. I assumed it was a stall. I bottled and hoped for the best. Maybe that was a mistake. But I have not had any bottles carb up at all. Is this because the yeast died? Stalled?

And can I possibly save the beer by adding some CBC yeast and hope that it carbs, even at 1.030? Or will the CBC finish the job the other yeast couldn't do and cause bottle bombs? If it does carb at 1.030, will it still be a dumper being that sweet?

 

[kh54s10]

More information is needed. Recipe and OG will tell how far off 1.030 is. I would think that 1.030 is very high and it will be very sweet. I don't know about CBC yeast. I would be very worried that at 1.030 and further fermentation in the bottles would cause bottle bombs.

You should have tried something to get the gravity down before bottling. I am surprised that you didn't get bottle bombs, or at least very over-carbonated beer.

 

[d3track]

Hydrometer or refractometer

 

[derekcw83]

I used a hydrometer. The OG was 1.096 and I pitched 150 billion cells wothout a starter. My lhbs confirmed I should have made a starter, it took 52 hours to begin fermentation. As I stated, I'm sure I underpitched. Issue now is whether I can save these bottles or are they getting dumped.