DenisM Posted July 14, 2011 Share Posted July 14, 2011 I have a batch of Coopers Real Ale in the fermenter at 1018 which is what its been at for about a week now. I used Muntons Premium Gold yeast (6g) because I used a kilo of dried malt extract and 100g of dextrose. I thought the FG would be much lower than 1018, I gave it a gentle stir a few days ago but its still at 1018. Would adding the 7g coopers yeast to the brew do any harm? Would it help get the FG below 1018? SG was 1044 Link to comment Share on other sites More sharing options...
91abv_chris Posted July 15, 2011 Share Posted July 15, 2011 I'd be interested in the answer to this as well. In my limited experience, I've had some success with a second pitch of Nottingham after an unknown ale (kit included) yeast that didn't seem to take hold. Link to comment Share on other sites More sharing options...
George J Posted July 15, 2011 Share Posted July 15, 2011 What temperature have you maintained in the FV? From what I understand, a single sachet of yeast might have trouble fermenting a kilo of DME. Did you re-hydrate the sachet to check that the yeast are still alive before pitching? Pitching some more yeast now should not be a problem as long as you sanitize your stirring spoon, rehydrate the yeast and then stir them in.. have you tried reviving the yeast that are in the fermenter by giving it a bit of a shake? or increasing the temperature a bit? Link to comment Share on other sites More sharing options...
Guest Posted July 15, 2011 Share Posted July 15, 2011 I have a batch of Coopers Real Ale in the fermenter at 1018 which is what its been at for about a week now. I used Muntons Premium Gold yeast (6g) because I used a kilo of dried malt extract and 100g of dextrose. I thought the FG would be much lower than 1018' date=' I gave it a gentle stir a few days ago but its still at 1018. Would adding the 7g coopers yeast to the brew do any harm? Would it help get the FG below 1018? SG was 1044[/quote'] Take a hydrometer sample and place somewhere warm, shake the crap out of it as often as you can for a few days, then take another reading, this will tell you what FG you can expect and I often do this with my brews. If after a few days it still reads the same then the yeast have finished, however, if the reading drops you will know there are still unfermented sugars... this "fast track reading" allows you to know in advance what to expect from a brew. Dont taste the sample after you have shaken it for a few days. As I understand it, yeast when pitched and when building up the colony will eat all the simple sugars first, pitching new yeast now will only leave them the complex sugars and may stress the yeast.. I would try as hard as I can to avoid this. Raising the temps to 20-22 and giving another stir may help, but check the fast track reading first so you can be sure. Yob Link to comment Share on other sites More sharing options...
PB2 Posted July 15, 2011 Share Posted July 15, 2011 Denis, 1018 is too high but not such a big deal if you plan to bottle into PET because you can always release the pressure. When using different yeast to what is under the lid, pitch more, not less. You could try hydrating the Coopers yeast in a cup of warm water, stir it into the brew gently and leave at or above 18C for a few days. Then check the SG. Link to comment Share on other sites More sharing options...
DenisM Posted July 15, 2011 Author Share Posted July 15, 2011 Thanks for that, I'm going to raise the temp and gently rouse it a couple of times of the next two days. If its still at 1018 after that I'm just going to rack it into my PET bottles and treat them gently when opening in a couple of months. Isnt the threat of losing a batch an emotional experience!! Link to comment Share on other sites More sharing options...
Guest Posted July 15, 2011 Share Posted July 15, 2011 while raising the temps, only need to stir it once.. take good sanitation practice along for the ride and it'll turn out fine, get the yeast right back up. along similar lines, it's cold in melbourne currently and my (recently bottled)stored ales are at about 8-12'c, if I want to carb up a bottle early as a taster, I bring it inside, hold it to the light, and turn the bottle upside down 3 times, (Clear beer)..first stir, a little bit of yeast comes off the bottom, second time more, third more again. By the third there is such a vast difference in the clarity I know the yeast are up in the beer, I then let the bottle warm inside for a week maybe? fridge for 3-4 days and its clear as a bell again. long story short? Yeast can be lazy... just like me.. but if someone thows on the central heating I might get out of bed for a feed[lol] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.