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I brewed a Dogfish Punkn clone that was rather heavy on the sediment. I pitched a pretty healthy yeast starter that was working for 30 hours before being pitched probably around 80 degrees, perhaps slightly more than the room temp. The yeast didn't take off, airlock activity was brief and underwhelming. It began at the 48 hour mark and lasted until the 60 hour mark. The krausen rimming the carboy is short, perhaps less than an inch. Should I pitch a new batch of yeast? It has been fermenting for one full week. I wasn't able to take a gravity reading because I busted my hydrometer. Any thoughts would be greatly appreciated.

I brewed a Dogfish Punkn clone that was rather heavy on the sediment. I pitched a pretty healthy yeast starter that was working for 30 hours before being pitched probably around 80 degrees, perhaps slightly more than the room temp. The yeast didn't take off, airlock activity was brief and underwhelming. It began at the 48 hour mark and lasted until the 60 hour mark. The krausen rimming the carboy is short, perhaps less than an inch. Should I pitch a new batch of yeast? I wasn't able to take a gravity reading because I busted my hydrometer. Any thoughts would be greatly appreciated.

I brewed a Dogfish Punkn clone that was rather heavy on the sediment. I pitched a pretty healthy yeast starter that was working for 30 hours before being pitched probably around 80 degrees, perhaps slightly more than the room temp. The yeast didn't take off, airlock activity was brief and underwhelming. It began at the 48 hour mark and lasted until the 60 hour mark. The krausen rimming the carboy is short, perhaps less than an inch. Should I pitch a new batch of yeast? It has been fermenting for one full week. I wasn't able to take a gravity reading because I busted my hydrometer. Any thoughts would be greatly appreciated.

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g0dluvsugly
g0dluvsugly
  • 11
  • 1
  • 4

Should I pitch a second round of yeast?

I brewed a Dogfish Punkn clone that was rather heavy on the sediment. I pitched a pretty healthy yeast starter that was working for 30 hours before being pitched probably around 80 degrees, perhaps slightly more than the room temp. The yeast didn't take off, airlock activity was brief and underwhelming. It began at the 48 hour mark and lasted until the 60 hour mark. The krausen rimming the carboy is short, perhaps less than an inch. Should I pitch a new batch of yeast? I wasn't able to take a gravity reading because I busted my hydrometer. Any thoughts would be greatly appreciated.