Dondini
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I didn’t seem to get much reaction from the yeast Initially. Can I pitch another batch of yeast?
Questionable yeast for stout.
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How long has it been since you pitched the yeast?
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Dondini
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BTW. Love your T-shirt!
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Dondini
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It’s been about 6 days.
yes you can repitch yeast - what strain and how was it packaged originally and what are you now thinking? in a pinch US05 dry will prob get it going if you are having struggles.
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Dondini
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About 1/4” of Krausen.
VikeMan
It ain't all burritos and strippers, my friend.
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So, assuming the krausen hasn't actually started to fall, the fermentation might have just got off to a slow start (e.g. due to temperature or pitch rate). Personally, I rarely advise pitching additional yeast. It's almost never really necessary.
If you're thinking about re-pitching, I'd recommend at least measuring gravity before making that decision.
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Dondini
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It was Lallemands Nottingham, vacuumed packed.
if you have krausen - yeast is rocking. Notty is great - you dont need to repitch
bobeer
Fermentation Specalist
I agree, if you have krausen then your yeast is working. What temp are you fermenting at?
I'd wait another 6 days or so then take a gravity reading so you'll know for sure. If it's dropped close to FG then move it to around 70 degrees for a few days to let the yeast clean up after themselves then package.
I'd wait another 6 days or so then take a gravity reading so you'll know for sure. If it's dropped close to FG then move it to around 70 degrees for a few days to let the yeast clean up after themselves then package.
