stuck stout(S-04) and black IPA(US-05) ferment - pitch US-05 to both?

[buckerooni]

hi all,

Haven't done any bigger brews before and thought I could er....get away with pitching one 11g packet - of course I was wrong. In essence, I now have the tools for a good starter (stirplate) but I'm wondering if dishing out 5gs of new US-05 to both jerry's would be a reasonable approach, even if the stout was originally done with S-04 - is this a tolerable thing to do?

more details below but after both starting at 18c on the same day:
stout : stopped day 3 @ 1022 (FG 1017)
ipa : stopped day 7 @ 1018 (FG 1013)

I've stepped up the temp daily since day 7 and have been at 22c for 2 days straight losing about 1 point each at this temp. I've also given my jerrys a fair bit of swaying in both directions. Looking at yeast calc this was destined for failure.

I realise I could just stop here and CC/keg but I don't really understand the difference between incomplete fermentation and 'full bodied beer'

got a stout (10 Count Stout) :
JW Ale Malt 5.00 kg
Chocolate Malt 600 0.50 kg
Barley Roasted 0.50 kg
Rolled Oats 0.20 kg
S-04 (no starter)


must have stuffed my initial water volume (not 29L) as I only ended up with 17 litres of wort. still to dial in my system into Ian's spreadsheet correctly I guess.

mashed in at 66, and mashed out at 78c within 45 mins.
Expected OG - 1071 (adjusted from 1063 for revised water level), got 1064

and a black IPA (Back In Black IPA): kinda a weird mix I will modify as suggested on AHB:

Ale Malt 5.00 kg
Brown Malt 0.50 kg
CaraMunich 1 0.50 kg
Barley Roasted 0.10 kg

US-O5 (no starter)

30L strike, 23L final volume.
mashed at 66, mashed out a little high at 84 within 55 mins. note: stirred mash alot more than above.
Expected OG: 1056, got 1054


Also, having to write all this out makes me motivated to dial my settings in better and be consistent with my technique...

thanks for any feedback

 

[fletcher]

for bigger beers (which, to me, means anything over 1.048-50 OG) i usually just pitch 2 packs to be safe.

given your beers now are sitting with a lot of alcohol, i don't know that 5gm of yeast would really even take off. it won't hurt per se, but i don't envisage them getting excited in such an alcoholic environment. if you were to pitch anything, then pitch a full packet. having said that, if the current yeast is slowly still working away then i'd say let it ride and relax and have a home brew. keep them at your raised temp for a little while, as you might very well have stressed them out with such a large proportion of sugar in your liquid to begin with.

i reckon you'll be right as is to be honest, just give it a little bit longer, and once final gravity is reached, or even if a few points out, consider leaving it another week or so in primary before you bottle or keg.

just my 2c, and what i would probably do in that situation. i'll let other more knowledgeable people chime in.

 

[Mikedub]

with big beers I have had success dropping a few extra points by racking to secondary, eg another cube with some fresh yeast, though be careful not to splash it around when transferring, O2 at this point will add a wet cardboard flavour, not even a big ass stout will cover that up.

 

[Yob]

Perform a fast ferment test on both.

If anythin, you want to add an active starter not dry yeast.

 

[buckerooni]

update: had one of the mountain goat brewers in my shed on sunday, reckons they're both quite dry for the styles so I called it 'case closed' on those and have CC'd them. Didn't want to risk the oxidation of a transfer and passed on the fast ferment test (based on the observed dryness of both beers) but will keep that in mind in the future.

As I had the starter going anyway (first one!)- I dumped it on a no-chill cube of wort I've had patiently waiting for 4 days

A 3-style tidal wave attack of new booze is about to hit my kegerator, bring it on :beerbang: