what should I do?

[Grog]

I have a IIPA that is done fermenting (OG = 1.080 TG = 1.020). I was aiming for TG of 1.016. I could dump champange yeast in there and see if it could finish things off for me; the beer is a bit thick right now, but has plenty of bitterness (110 IBU) to offset the residual sweetness and the beer tastes purdy danged good. The thing is, a local micro gave me the yeast and their only request was I provide one of the resulting beers to each of they're brewers, so I want to put my best foot forward. Anyway I would appreciate any comments or suggestions?

The malt bill was simple: 100% pale malt mashed at 149°F.

[Fast_Eddy]

If you're only 1P off your mark I suggest leaving it alone or repitching some of same yeast. I would NOT pitch champagne yeast because it will likely take you considerably below your mark since the 7-8% ABV will not inhibit it.

[Tweek]

plus if you pitch champagne yeast it wont taste like their yeast anymore.

Im of the opinion that champagne yeast should be left for champagne anyway. I have yet to find a situation where I would put in a beer I would make.

[kevin]

couldn't you just gently swirl the carboy to suspense the yeast and recheck again in about a week?

[wortchillergoal]

I too would go for rousing the yeast. I also wonder how big of a difference .004 in gravity would make.

[HogieWan]

Originally posted by wortchillergoal
I too would go for rousing the yeast. I also wonder how big of a difference .004 in gravity would make.


that's too close to mess with - maybe there's nothing left for the yeast to do anyway. How good does champagne yeast floc anyway?

[Grog]

Sorry, I forgot to mention that I've already roused 'em once. I got an extra .002, but steady hydro reading for 2 weeks tells me this yeast is done.

0.004 is about 0.5% extra ABV, but I am more interested in lessening the final weight of the beer than upping the ABV. It is a bit heavy and the extra sugar kinda coats the palate a bit and lessens the bitterness. At 149°F I should have gotten better than 73% atten. There ought to be something else in there for yeasties to feast on.

[haaseg]

Did you correct for the acid level in the mash? Usually straight pale malt on it's own isn't enough to bring the acid level where it needs to be to get your efficiency up. If you didn't check/correct for acid, 73% is probably really good given the circumstances.

I agree with the others. You should let it be. Or at least, if you're going to start messing with it, I would bottle half of it first.

If you really think it's too thick, just water it down a tiny bit. Seems like you've got a high enough AVB anyway.

[HogieWan]

I say give up and try again. Put a new batch on that yeast cake and get rid of that stuff. Just prime and bottle and send it to me - I'll see what I can do with it.:)

[kevin]

Originally posted by HogieWan
I say give up and try again. Put a new batch on that yeast cake and get rid of that stuff. Just prime and bottle and send it to me - I'll see what I can do with it.:)

That's probably not a bad idea, I also would be willing to run it through my lab for futher analysis!

[Grog]

I used Five Star 5.2, so I think I am okay there. The mash efficiency was fine, the attenuation I was hoping to get into the 75-76% range though. I might not have oxygenated the wort enough is the only thing I can think of. I will probably call it good and stick it on it's second set of dry hops in the keg this weekend.

[Blkandrust]

I'm gonna jump on the band wagon on this one bro,agitate the residual yeast already in the beer.Then gleam with pride as the brewers offer you a job:D