Had an under oxygenated batch that the yeast died off in. The gravity sat at 1.033 for acre weeks before ideally with it and got it going again. It was an all grain barley wine ale. Og was at1.092 and yeast should had taken it down to 1.016.
I used a dme starter of a half gallon at the same og, waited one day and pitched it into the stuck batch when it really got going. With the addition of the starter being 1.092 it would have only cranked the whole batch up to .035-.036.
Fermentation is cruising along now and here is my question.
Will the fermentation take the gravity down to an even lower FG since the yeast was pitched into it at 1.035-.036? Or should I anticipate the same FG?
Cheers
I used a dme starter of a half gallon at the same og, waited one day and pitched it into the stuck batch when it really got going. With the addition of the starter being 1.092 it would have only cranked the whole batch up to .035-.036.
Fermentation is cruising along now and here is my question.
Will the fermentation take the gravity down to an even lower FG since the yeast was pitched into it at 1.035-.036? Or should I anticipate the same FG?
Cheers
