BlueBru Posted June 14, 2019 Share Posted June 14, 2019 After 2 weeks in the FV, with a OG of 1040, the density has settled at 1012. Can I add a second quantity of yeast to achieve a lower FG? The yeast used was the supplied bag of Coopers from under the lid and I expected the FG to be lower. How much fermentables is to much for the 7g if Coopers yeast? Will it get to a point where it quotes Monty Python and says 'F@#k off I'm full. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 14, 2019 Share Posted June 14, 2019 More yeast won't make it ferment further if all the fermentables have already been eaten, which it sounds like they have been. The only way to get a lower FG is to use less malt and more sugar or dextrose in the recipe. Link to comment Share on other sites More sharing options...
BlueBru Posted June 14, 2019 Author Share Posted June 14, 2019 Thanks Otto, good to know. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 14, 2019 Share Posted June 14, 2019 For what your brewing Otto is right, all your fermentables are eaten up. There is a way to eat more sugars, but we are starting to get into advanced settings by doing that. Enzymes are the “trick” and there is many to choose from for different fermentation profiles. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted June 14, 2019 Share Posted June 14, 2019 As captain said you can use an enzyme if you really want to dry the beer out. Usually this is added with the initial yeast though. Other option is using a higher attenuating yeast. Some yeats particularly saisons will ferment an all malt brew down to to 1002. You might not like the taste though. They are an acquired taste. Link to comment Share on other sites More sharing options...
Navigator Posted June 23, 2019 Share Posted June 23, 2019 Guys just a question, when I make something like the blushing blonde with fruit in it should I be adding more yeast then what comes with the can? As the fruit would be fermenting as well. Cheers Chris Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 23, 2019 Share Posted June 23, 2019 (edited) Probably not a bad idea. I don't take much notice of the makeup of the wort when it comes to yeast. The main factors that affect how much is needed are the batch volume and the OG. For batches of the same size, if the OG goes up, more yeast is required. Similarly for batches of the same OG, the higher the volume the more yeast is needed. There are other variables such as beer style too. Some styles are better when pitched with what would be considered an underpitch for other styles, as that's what gives the right flavour. Others, such as lagers are better when pitched with a lot of yeast, which would be an overpitch for most other beers. Edited June 23, 2019 by Otto Von Blotto Link to comment Share on other sites More sharing options...
Marty_G Posted June 23, 2019 Share Posted June 23, 2019 (edited) On 6/14/2019 at 5:39 PM, BlueBru said: 7g if Coopers yeast That 7g of yeast multiplies many many times during the ferment and is much more than 7g of yeast at the end ... I have never weighed a yeast cake at the end of a brew 50 -75g would not surprise me or more ... That is all pretty much yeast and the by products of fermentation ... Edited June 23, 2019 by MartyG1525230263 1 Link to comment Share on other sites More sharing options...
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