searly333
Well-Known Member
Hi guys,
I'm currently fermenting a DFH IPA with Ringwood 1187 which has stalled at 1034 (from OG 1059). Have been reading Chris White & Jamil Zainasheff's "Yeast" book and I think it may have actually been the result of overpitching;
"Overpitching can decrease the lag phase but each individual cell will not be as healthy at the end of fermentation. Too much cell growth often leaves the cell in less than optimal shape for the remainder of that fermentation."
Have tried "rousing" the yeast to no avail. I am going to repitch tomorrow to attenuate down to expected FG.
I have a few yeasties handy; US-05
WYeast 1098 British Ale
West Coast Ale (Dry)
Any thoughts on which would be best for the given circumstances?
Cheers,
Luke.
I'm currently fermenting a DFH IPA with Ringwood 1187 which has stalled at 1034 (from OG 1059). Have been reading Chris White & Jamil Zainasheff's "Yeast" book and I think it may have actually been the result of overpitching;
"Overpitching can decrease the lag phase but each individual cell will not be as healthy at the end of fermentation. Too much cell growth often leaves the cell in less than optimal shape for the remainder of that fermentation."
Have tried "rousing" the yeast to no avail. I am going to repitch tomorrow to attenuate down to expected FG.
I have a few yeasties handy; US-05
WYeast 1098 British Ale
West Coast Ale (Dry)
Any thoughts on which would be best for the given circumstances?
Cheers,
Luke.