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3 votes

Process and timing to detect a stalled fermenation in order to add more yeast (repitch)

The Dupont strain is a kinda special beast. We found in an experiment on Experimental Brewing that you need to open ferment it to prevent the stall. Whether it's pressure or CO2 toxicity hasn't been ...
Denny Conn's user avatar
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2 votes

Process and timing to detect a stalled fermenation in order to add more yeast (repitch)

In my experience yeast gives up early when I see it drop out of high krausen / exponential growth / feeding phases in 1-2 days. It's the first sign for me to be diligent in taking readings and making ...
Evil Zymurgist's user avatar
2 votes
Accepted

Used Wrong Yeast.... Final Gravity Too High

I strongly advise against yeast nutrients, unless you are sure that this addition will not be sensed in finished beer even if yeast will fall to eat it. Once I had a batch less than optimal due to ...
Mołot's user avatar
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2 votes

Used Wrong Yeast.... Final Gravity Too High

One can pitch dry powdered yeast directly into a brew. It often works well but sometimes not. In my entire brewing career(?!?) I have never used a yeast nutrient(!?!). Some do, some don't. I usually ...
barking.pete's user avatar
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2 votes
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Failed primary fementation - repitch?

From my perspective, you're taking this temperature thing way too seriously. I mean, it is important to respect temperatures when brewing, (especially for mashing) but in the fermentation process, you ...
JeanMi's user avatar
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1 vote

Failed primary fementation - repitch?

An update to my original question in case anyone stumbles across this in the future. Around 24-36 hours after asking this question the primary fermentation began - indicated by a krausen which formed ...
joe92's user avatar
  • 863
1 vote

Failed primary fementation - repitch?

If the water in the sauce pan was hotter than 80°F. I'm thinking it was since it only took a few seconds for a few° rise. What mostlikley happened is most of the yeast in closest contact to the pan ...
Evil Zymurgist's user avatar
1 vote
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Brewing a Flanders Red Bruin/Historic C18 Porter?

Well, first of all, the grain bill is not one of red flanders. There's no place for chocolate malt, nor for flaked corn. 8 kg base malt is gonna give you too high OG for the style (assuming you're ...
Roman's user avatar
  • 1,498
1 vote

Used Wrong Yeast.... Final Gravity Too High

It looks like you aren't the only one having this problem, however it may just be that it's finished: http://www.homebrewtalk.com/showthread.php?t=161961 http://www.homebrewtalk.com/showthread.php?t=...
Ben Neill's user avatar
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1 vote
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How would I estimate yeast concentration of washed yeast for Mr Malty's calculator?

Without doing a cell count using dye, microscope and hemocytometer. You really won't know the viable cell count. Otherwise it's all just guessing based on apperances and volumes. I would just pitch a ...
Evil Zymurgist's user avatar

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