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 Fermentables 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% Hops 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
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.
