4 Mar
2002
4 Mar
'02
11:57 a.m.
1) should he be patient and wait, or try more energizer
or more yeast or
?????
Be patient and wait. You could rouse the yeast and/or bump the temp
up a degree or two. Young high gravity beers are sweet. I really
don't think you have a problem here, so don't sweat trying to fix it.
Relax, have a ... etc., etc.
2) if the yeast have stalled out, what should he do
when he bottles? At the
current pace the bottle might eventually charge. Adding priming sugar might
just make a sweeter flat beer.
Get the beer as clear as you can and bottle it young and sweet.
DON'T add sugar and you shouldn't need to add yeast (assuming an
alcohol tolerant yeast was used to begin with, but I don't know what
you're using). There will be enough yeast and sugar to carbonate.
Carbonation level will be a function of time (again, assuming an
alcohol tolerant yeast was used to begin with) and with big beers,
time is a major ingredient.
>A friend ran into a few problems on a porter (1.080 SG). He pitched 2 tubes
>of yeast (one Wyeast and one White Labs) and it started fermentation well
>but stalled out at 1.033. I had him add a little yeast energizer - it
>restarted and dropped to 1.028 and still is fermenting very slowly.
>
>70% attenuation should get him down to 1.024 and that still seems sweet.
>
>2 questions:
1) should he be patient and wait, or try more energizer
or more yeast or
?????
2) if the yeast have stalled
out, what should he do when he bottles? At the
current pace the bottle might eventually charge. Adding priming sugar might
just make a sweeter flat beer.
>
>I read in a winning MHBA recipe adding a little 2024 pilsen yeast at
>bottling - is this one possibility, or dangerous with that much available
>sugar?
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net