JeepDiver
Well-Known Member
anyone adding yeast to the bottling bucket for priming? Figure with a beer that has 2 weeks primary and 4 weeks secondary, is there enough yeast left?
More than enough yeast left to carb
anyone adding yeast to the bottling bucket for priming? Figure with a beer that has 2 weeks primary and 4 weeks secondary, is there enough yeast left?
Mine have carbed fine.anyone adding yeast to the bottling bucket for priming? Figure with a beer that has 2 weeks primary and 4 weeks secondary, is there enough yeast left?
This.More than enough yeast left to carb
+1.more than enough yeast left to carb
you're at 71% attenuation (9.8% ABV). i doubt you're going to get a whole lot more out of that beer. adding more yeast won't do much - with that toxic amount of alcohol, new yeasts will just go dormant.So after nearly two weeks, I'm down to 1.030 from 1.104. I was hoping to be further along, but from the airlock, it 'looks' like it's still trickling along.
Any advice other than letting it go another couple weeks and checking it? I think in a couple weeks if it's not making progress, I'll pitch more yeast to see what happens. It does taste effing awesome, even though every sip of my hydro sample had a coffee bean fragment in it I forgot to have the coffee ground when I bought it, so I just crushed it a bit myself.
you're at 71% attenuation (9.8% ABV). i doubt you're going to get a whole lot more out of that beer. adding more yeast won't do much - with that toxic amount of alcohol, new yeasts will just go dormant.
if you really want to attenuate more: try warming up the beer a few degrees and then gently rousing the yeast might get a few more points. if you're really serious, get a high-gravity yeast (like wlp099), make a starter with it, and pitch it a high krausen.
but personally, i wouldn't bother. getting a beer that big down 71% is quite impressive, especially if you used S-04. that beer is done.
ultravista said:WLP007 is a clumper, a fine flocculating yeast. Pacman on the other hand is real light and easily disturbed (like fine silt). When WLP007 drops, it's done and compacts hard. Pacman does not. Siphoning from a fermenter with a yeast cake of WLP007 is a dream while the same with Pacman is a problem (at least for me).
pwortiz said:Also brewed yesterday, Helly. I'm excited but did have some issues. - My Monster Mill acted up on me for some reason during the cracking of the last 1 lb of grains...no idea why. Just wouldn't grip the grains until I changed the gap. Odd. - I managed to put the 2 min addition of hops in with my 15 minute additions (irish moss, nutrient, chocolates) - oh well - Had more boil overs with this batch for some reason. Made no sense at all. But altogether, I nailed a 1.088 OG @ 75* (haven't checked that efficiency yet) and the S-04 is working really well this AM. But, temp is at 68 even though the basement floor is 63 or so. Quite active! Thanks for the recipe OP. It's been on my to-do list for 1.5 years!
i would think that 007, fermented cool, would be just fine. it attenuates a little lower than 002, so don't go out of your way to make a highly fermentable wort.So would White Labs 007 yeast be acceptable for this recipe? I've never used it in a big stout like this but I've heard if you ferment it around 65-66 degrees it will not impart many esters.
if you want to hit anything lower than 1.028, you should leave it in primary and raise the temp a few degrees. if you don't have temp control, moving the carboy to a warmer part of the house should work.
waiting a bit longer won't hurt. that's a big beer, give the yeast some extra time to do their thing.
sweetcell said:if i'm trying to drive down attenuation, i have no qualms about hitting 70 or even 72 as long as i'm 3-4 days (or more) into fermentation. temp control is essential during that initial growth phase but the reigns can be loosened once full active fermentation is achieved, IMO. congrats on the great beer!
cold steep the coffee. i don't think much can live on coffee and the pH and alcohol in the beer will kill off most bugs.Without having to re-read through the entire thread please, What's the deal with the second coffee addition?
I'd like to not end up infected. What is the best way to add the second coffee dose??
TD
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