High gravity brewing

[manticle]

What I think you termed 'vitality'.

Fresh yeast, oxygenate only at the beginning and don't ferment stupidly hot. Add when you see activity (rising bubbles, krausen, etc).

 

[MHB]

Take a sample of the beer say about 250mL tip in a whole packet of dry yeast (one of the cheap ones that comes with a kit) measure the gravity after 24 hours.
If its a yeast problem, the gravity will have gone down.
If its a Wort fermentability problem, SG wont change (your screwed), well dry enzyme might help.
Mark

 

[rossbaker]

Got it, thanks guys!

 

[rossbaker]

Take a sample of the beer say about 250mL tip in a whole packet of dry yeast (one of the cheap ones that comes with a kit) measure the gravity after 24 hours.
If its a yeast problem, the gravity will have gone down.
If its a Wort fermentability problem, SG wont change (your screwed), well dry enzyme might help.
Mark

Have just tried this with some coopers dry yeast (probably a few years old so hopefully ok) . Is it worth watering the sample down a bit to lower the abv?

 

[manticle]

You're trying to ascertain what current wort fermentability potential is.

 

[rossbaker]

Ok, I didn't water it down, and I don't know why I thought I should. The sample has dropped 10 points overnight, so I'm guessing it is just a yeast stall issue. I'll build a new starter of the Zurich yeast up and pitch it in when it is fully active. My only concern with this is that, because it is a small 12l batch, wouldn't adding 1 or more litres of starter wort (extract) make a noticeable change to the final beer? If I chill and decant the starter, will the yeast be less useful? Not sure how to proceed here...

 

[malt junkie]

cheat a little, bring up to 2l starter size let that run it's course decant and add 500ml 1040ish when that kicks tip the lot in.

 

[rossbaker]

cheat a little, bring up to 2l starter size let that run it's course decant and add 500ml 1040ish when that kicks tip the lot in.

Great idea!