adding yeast

mackay85 · Post by **mackay85** » Thu Feb 05, 2015 12:28 am

Looking to get some opinions on adding more yeast to your fermentation. I have a West Coast Blaster fermenting since Sunday afternoon. The yeast used was US-05. For the first 24hrs, it seemed to ferment well, but then slowed considerably. My thoughts were that either it needs more yeast or that nighttime temps got too cold. I've since moved it to a warmer area and I think it might be improving.

Any thoughts out there? I've read that pitching more yeast can be beneficial, and also read that it can hurt your beer. Not sure which to believe. Also, I did not use a starter, but I did shake my carboy vigorously.

Woody · Post by **Woody** » Thu Feb 05, 2015 1:45 am

Did you take a gravity reading?

Post by **LeafMan66_67** » Thu Feb 05, 2015 6:11 am

Gravity reading would let you know how it's going.

Post by **RubberToe** » Thu Feb 05, 2015 10:03 am

Just curious, what temperature did you pitch at?

mackay85 · Post by **mackay85** » Thu Feb 05, 2015 12:00 pm

Pitched at 20 degrees. Thermometer sticker on carboy was reading 17 degrees around 5pm yesterday. But the Carboy is in an unfinished part of my basement and I think it probably dropped to 14 or 15 overnight.

mackay85 · Post by **mackay85** » Thu Feb 05, 2015 12:02 pm

I think I might try the gravity reading tonight. Could I get some advice of what gravity I should be hoping for / or worried about? (sorry, new to all grain)

IanWatson · Post by **IanWatson** » Thu Feb 05, 2015 1:23 pm

Everything I've read about yeast is that it's much easier to do damage by under-pitching than over-pitching, so you're probably safe to add some more if you think that will help.

Post by **RubberToe** » Thu Feb 05, 2015 2:07 pm

Pitching at 20 would be part of the reason it took off like that. 17 is not low at all but 15 is on the low side. I bet it fermented out.

Sent from the brew timer.

Post by **LeafMan66_67** » Thu Feb 05, 2015 2:51 pm

mackay85 wrote:I think I might try the gravity reading tonight. Could I get some advice of what gravity I should be hoping for / or worried about? (sorry, new to all grain)

You would be looking for a gravity reading close to your FG shown in BCS. If it's close, or within a couple of points, don't worry - let 'er ride and clean itself up. Like Rubbertoe said, it probably fermented out.

mackay85 · Post by **mackay85** » Sat Feb 07, 2015 7:53 pm

Rubber toe, I believe you were right and the batch fermented out. My gravity reading was really close to the final gravity listed for the recipe, and it smelled good and sample tasted good. Going to let it clear out for another week and bottle and then see what happens. Always an adventure, eh?!

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