Re-Pitching Yeast for under attenuated HG Beer

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

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Re-Pitching Yeast for under attenuated HG Beer

Postby coop3dw » Thu May 22, 2008 1:31 pm

I recently made a 10 gallon High Gravity Christmas Ale using a 1200ml/1.085 starter created from White Labs Edinburgh Scottish Ale Yeast (WLP028). I oxygenated the 70 degree 1.093 OG wort for approximately 5 minutes using an aeration stone in each of the two 6.5 gallon glass carboys before pitching.

This is the 2nd year I have made this recipe and had an OG of 1.087 and FG of 1.020 (aprox. 77% Attenuation) using the same type yeast starter last year. I’m not sure what happened this time but I let it sit in primary for
3 weeks at which point most of fermentation activity had nearly stopped.
The reading I took when moving over to secondary was 1.044 (aprox. 52%
Attenuation) and while it tasted OK (a little on the sweet side) I would like to get it down to the 1.020 range.

I would like to re-pitch a new batch of yeast but I’m looking for some advice on a couple of points since I have never had to do this before.

1. Re-pitch using a new starter or just the White Lab tube(s)?

2. Use the same yeast strain or use a more HG tolerant variety such as
WLP099 Super High Gravity Ale Yeast?

3. Re-Oxygenate?

4. Any other consideration to take into account?

Any advice would be greatly appreciated.


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