Yeast Quit @ 1.034

[MootsLnbKing]

:eek: Brewed a batch of rye ipa and the OG was 1.072 and the SG so far is 1.034 after 1 week 3 consecutive days in a row i took gravity readings and moved it to a warmer place but still nothin. I was wondering what to do now?:confused: It tastes good but still too sweet.

[beerking]

Pitch a new, active starter of 1056/WLP 001.

[MootsLnbKing]

I called northern brewer and they told me to agitate and add yeast nutrient if that dosent work they told me to do 1056.

[Mikegobrew]

I can't find the Denny's Rye on the NB site. Or wyeast 2450 Dennys Favorite. How old was the yeast?

[MootsLnbKing]

It was their july thru september limited release.

[MootsLnbKing]

So went to the LHBS and went to get some wyeast 1056 to reactivate my RYIPA but the man said i can use champagne yeast instead so i did. I am wondering will it have any adverse effects on the beer.I never used the stuff before.

[BrewDog]

I think the champagne yeast will take it down too far and leave it too thin.

You would have done better with US-05, WLP001, or Wyeast 1056 as the earlier posts suggested.

Just my opinion.

[vance71975]

I think the champagne yeast will take it down too far and leave it too thin.

You would have done better with US-05, WLP001, or Wyeast 1056 as the earlier posts suggested.

Just my opinion.


+1 it will also make it a very dry beer.Champagne yeast can hit 18% abv and will pretty much eat up any and all sugars that are there.

[MootsLnbKing]

Is there any way to keep the beer from becoming to dry?

[MootsLnbKing]

Just took a gravity reading and after a week w/ the champagne yeast it went down maybe a point or two. But it dosent make sense but it dose taste dryer or hopefully thats just the rye. But it taste like i just chewed asprin or somthing. Please help! Gravity is 1.030 now is there a way i can bottle with out bottle bombs FG is supposed to be 1.017-1.020.

[MootsLnbKing]

:confused: Please Help!

[Mikegobrew]

I'm pretty sure the only thing you can do with bottling is wait and if you get the same gravity 3 days apart your done. It shouldn't result in any bottle bombs. But you say it tastes chalky? Or just really dry? I don't think the rye is what is causing it to taste dry. All of the rye beers I've ever drank weren't.

[MootsLnbKing]

Even if it is 1.032 when it should be 1.019.

[Mikegobrew]

I believe so. When it's done, it's done.

[MootsLnbKing]

I just took another gravity and it still is 1.032. I also thought about it and relized that i added an additional oz. of columbus to dry hop and it was for a 5 gallon recipe not 3.5 which i have.

[Mikegobrew]

Now I'm confused. You brewed a 5 gallon recipe kit and only made 3.5 with the ingredients?

[MootsLnbKing]

I boiled it down too long from 6.5 gallons to ~4.Sorry for the confusion.

[Mikegobrew]

And the dry-hopping was in primary where it still is, correct?

[MootsLnbKing]

No it's in the secondary. I racked it after two weeks when the gravity didn't change. That's when I dry hopped it and added the champagne yeast. Now its been another week and still no change accept tiny little bubbles comming through the hops on the top. But the gravity dosent change it's at ~65-70 degrees.

[denver brewhoo]

No it's in the secondary. I racked it after two weeks when the gravity didn't change. That's when I dry hopped it and added the champagne yeast. Now its been another week and still no change accept tiny little bubbles comming through the hops on the top. But the gravity dosent change it's at ~65-70 degrees.

I've never used champagne yeast; what I'd do, I think, is get a couple packets of dry yeast as suggested above, a US-05 for that beer (or a S-04 if you don't mind a little estery), rehydrate per pkg instructions, and pitch. Alternatively, WL-001 or WY 1056, and a 1/2 gallon starter. This might actually be best because you'll see the yeast working in the starter and so you'll know you pitched viable yeast into your fermenter. Toss it in at high krausen and give it a few days before you take a gravity.

If it doesn't change for 3 consecutive days of gravity readings,, you can bottle with confidence that it's done and won't rouse when you prime for bottling.

Out of curiosity what was the grain bill?

[corkybstewart]

I've got one that's stuck right now so I just harvested some yeast from the fermenter and added it to a new batch of starter wort. By the next day the starter was going great and after I pitched itthe fermentation was rolling right along again.

[MootsLnbKing]

Grains were: 12.25#s Rahr 2 row
3.25#s Weyermann Rye
1.25#s Briess Crystal 60
.5#s Briess Carapils
.5#s Rahr White wheat
Hops: 1oz. Mt hood (First wort hop)
1 oz.Columbus (60)
1 oz. Mt. hood (30)
1 oz Mt. hood (0)
1 oz. Columbus (Dry Hop)
Yeast: Wyeast 1450 Dennys favorite

[MootsLnbKing]

How many different yeast can I add before I funk it up.:confused:

[Mikegobrew]

How many different yeast can I add before I funk it up.:confused:

It's already there... what do you have to lose at this point? The advice was get some yeast started and at high krausen pitch it and see what happens.

[corkybstewart]

go ahead and add some Orval, Matilda and Jolly Pumpkin dregs and really funk it up with style, but it takes patience.

[beerbreath]

I've got one that's stuck right now so I just harvested some yeast from the fermenter and added it to a new batch of starter wort. By the next day the starter was going great and after I pitched itthe fermentation was rolling right along again.

Sounds like incest! Was this yeast extracted from the "stuck" batch and then cultured in the new wort or was it from another fermenter? I can picture in a conical fermenter. You could simply open the dump valve momentarily to get the yeast. Is that the case?

[corkybstewart]

Yeah, it came from the conical. I made a starter wort in a flask, dumped some yeast from the racking port(not the bottom dump)into the flask, and let it sit in the fermentation chamber so it would be at the same temp as the beer.
The yeast in the bottom dump is the stuff that died and flocculated first, but by slowly rotating the racking port I can pick up the yeast at the top of the pile.

[Smh77]

Next time that happens add Amylase Enzyme. I just had one that was stuck around 1.030 and I added this stuff. It breaks down some of the sugars so they're easier for the yeast to consume. (At least that's how I understand it) Within a couple of days I was down to 1.018; not perfect, but deffinitly better than the alternative. It's really cheap too. It only takes one tsp for 5 gallons and 1.5 oz cost me a dollar from midwest supplies.

[ingenry09]

Ive never added nutrient never had trouble.
I do how ever add a bit of sanitised copper pipe to the fermenter when I put the juice in after a mate who does a bit of wine making a water purification suggested i do it when I complained on my first batch about fart smells...

As for reusing the yeast - why not?

[BrewDog]

Copper post pitch is not good. The pH drops and it dissolves lots of it into the beer. Copper during the boil and such is fine, though.

See these links from google for more info on copper toxicity:
http://www.google.com/search?hl=en&q=beer+copper+toxicity&aq=f&oq=&aqi=

[beerbreath]

Well there is a plus side if you are trying to get the sulfur out of your beer. You could collect all those pretty blue crystals that precipitate out and use them (or sell them) to keep your drain pipes clear of tree roots. Copper sulfate kills plants. Course, you gotta be sure all the copper gets out of your beer. Perhaps you could insert an anode and cathode into the primary and collect the free copper, even copper plate your babies' shoes!! WOW, a whole new cottage industry. And you thought you were ONLY making beer!!