Questions tagged [repitch]
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Failed primary fementation - repitch?
Yeast: Mangrove Jack's M44 - US West Coast Yesterday I brewed an IPA recipe but had a couple of issues when it came to pitching the yeast. The first was that I could not get the wort temperature ...
Brewing a Flanders Red Bruin/Historic C18 Porter?
I am about to brew my first test batch of a Flanders Red/Brown. I am thinking Rodenbach, but with local ingredients. So, for me Maris replaces lager malt, Admiral and Progress replace nobel hops. ...
Process and timing to detect a stalled fermenation in order to add more yeast (repitch)
Working with a 1.060 original gravity wort, mashed at 152F, and using the WLP565 Dupont yeast (that is known to stall), when should the brewer investigate if adding a secondary strain of yeast will be ...
Used Wrong Yeast.... Final Gravity Too High
I am considering two techniques for lowering my specific gravity but am unsure if my methods will work. I am currently fermenting a bock style. It's not a true bock because I don't have the ability to ...
How would I estimate yeast concentration of washed yeast for Mr Malty's calculator?
I washed some yeast ( US 05 ) from my last brew; and I now have 3 jars of yeast which separated out nicely overnight. They're around 2/3 yeast, 1/3 liquid at the moment, with no trub as far as I can ...
Brewing a porter, pitched my yeast and started with a 1.056. My air conditioner broke for 1 day and the beer got to about 80 degrees after about 1 1/2 weeks of fermentation. Beer has been sitting at ...
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 ...
Is my beer oxidized?
I brewed a batch of bitter 5 weeks ago, simple recipe with 90 % pale malt and 10 % crystal. IBU is aout 30. I have brewed this beer before, and it was great. Everything went perfect, up until I ...
Is my fermentation on the right track?
I upgraded my equipment and estimated my new efficiency a bit too low, so the imperial IPA that I brewed on 11/30 ended up having an O.G. of 1.10 (supposed to be 1.09). I made a two step starter with ...
Bad (dead) yeast? What now?
Brewed an ESB yesterday, pitching Wyeast 1028 @ 70 degrees F. Stirred and shook carboy for oxygen, then airlocked and moved moved to the basement. This morning, carboy is @ 71 degrees F with NO ...
Possible failed ferment: re-boil or campden + re-pitch?
On Saturday I brewed my 89th batch, an all-grain Irish Red Ale, SG 1.049. Pitched Wyeast 1084 from an "Activator" smack pack dated May 2012 that I'd struck around eight hours earlier, then aerated ...
Ideas for rescuing an under-pitched and under-hopped batch
A few batches ago, I had a "learning experience". I now have some pretty good ideas of where I went wrong (mainly, not having any idea how to design a recipe), but I'm wondering what I can do with a ...
Repitching yeast on back to back brews, which one first?
I'm brewing two beers back to back so I can reuse some White Labs California Ale (WLP001). One is a basic APA 1.058 OG and the Other is a Scottish Export/80 1.051 OG. Is there any reason I should ...
Why re-pitch light to dark?
It is often said that, when re-pitching yeast, you should generally go from low- to high-gravity, and dark to light beers. When I repitch, I use trub directly. I understand why using a yeast from a ...