Repitched Yeast into Finished Beer! What Did I Do?

Discussion in 'General Brewing Discussions' started by KnowledgeableDrunk, Feb 24, 2013.

  1. KnowledgeableDrunk

    KnowledgeableDrunk New Member

    Oct 28, 2012
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    FOCO, CO
    I thought the beer wasn't fermenting and it was. I didn't take any gravity readings, lesson learned there. I originally re-pitched on top of an old yeast cake. I didn't see vigorous or really any fermentation so I thought it didn't work. I made a starter of the same strain of yeast 24 hrs ago and pitched it a little bit ago. At the same time I decided to finally take an gravity sample. I didn't look at it until after I pitched the yeast, dope again. It is 1.007, so the beer is done and was pitched with more yeast. What is going to happen?

    The Recipe
    Amount PPG °L Bill %
    9 lb Liquid Malt Extract - Amber 35 10 83.7%
    6 oz pinchello (sp)
    1 lb American - Caramel / Crystal 80L 33 80 9.3%
    0.75 lb American - Dark Chocolate 29 420 7%
    Amount Variety Time AA IBU Type Use
    2 oz Cascade 60 min 7 32.53 Leaf/Whole Boil
    2 oz Chinook 1 min 4.5 0.9 Leaf/Whole Boil
    1 oz Cascade 0 min 7 Leaf/Whole Aroma
    Other Ingredients
    Amount Name Time Type Use
    3 oz Ginger root 60 min Herb Boil
  2. LarryBrewer

    LarryBrewer Active Member

    Jun 27, 2012
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    Portland, Oregon
    The new yeast will just settle out for the most part. There isn't much left for them to eat in terms of fermentable sugars... You might wait a few days, and proceed as normal.

    Sometimes brewers add fresh yeast during bottling, so its not that strange at all.

    When it comes to repitching, just make sure the previous batch was healthy, and that batch had not sat in the primary more than 7-10 days for best results.

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