Timeline for Used Wrong Yeast.... Final Gravity Too High
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 24, 2016 at 16:01 | comment | added | thekolnik | Worked like a charm. Got my gravity down to 1.018. Bottled on Friday. Will condition in bottles for 3 weeks. Thanks for everyone's help! | |
| Dec 24, 2016 at 15:58 | vote | accept | thekolnik | ||
| Dec 11, 2016 at 7:07 | comment | added | Mołot | @thekolnik sugar + yeast nutrients, if you have to. | |
| Dec 10, 2016 at 17:43 | comment | added | thekolnik | I did a little more research on making a yeast slurry. It is less complicated than I thought at first. Basically I add a fresh yeast packet to santized water and sugar/DME. Once it gets going I pitch it to my wort. I read that you can also use table sugar if you don't have DME on hand. I've always tried to avoid using table sugar for brewing, but since it's only a little bit of sugar to get the yeast going it shouldn't be a problem right? Here's the website I referenced: howtobrew.com/book/section-1/yeast/… . | |
| Dec 9, 2016 at 20:06 | comment | added | Mołot | Adding pure yeast slurry is negligible for readings :) | |
| Dec 9, 2016 at 18:05 | comment | added | thekolnik | I'm assuming if I add fresh beer to the current batch then that would mess up my gravity readings. I was thinking that there might still be enough sugar in the mostly fermented wort to allow a yeast with higher tolerance to get going. This would avoid messing up my gravity readings. Not going to do it though. Just going to bottle in a few days and be happy with what I have. | |
| Dec 8, 2016 at 6:22 | comment | added | Mołot | Adding yest to beer from secondary? But... Why? New beer allows yeast to multiply. Old one is already out of sugar and nutrients. | |
| Dec 8, 2016 at 2:54 | comment | added | thekolnik | I was thinking about pulling out some beer from my secondary and pitching another yeast packet with some nutrients to get things going, and then putting that back into the main batch. I think though that the risk is just too great of contamination or worse, ruining the beer that I take out and losing it. Plus, I read in Ray Daniel's book that if yeast is not in an ideal environment, it will still ferment but may contribute off flavor.I swirled my fermenter a little yesterday. I'm going to give that a little time to see if I get a few more points and then bottle this weekend. | |
| Dec 7, 2016 at 20:53 | history | edited | Mołot | CC BY-SA 3.0 |
added 1 character in body
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| Dec 7, 2016 at 20:43 | history | answered | Mołot | CC BY-SA 3.0 |