Second Yeast pitching in secondary fermentation

Discussion in 'Recipe Editor' started by [email protected], Jan 20, 2017.

  1. etfaver@gmail.com

    [email protected] New Member

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    I just brewed a Blue Moon clone with a starting OG of 1.060 with a target of 1.016. However after racking into the secondary fermenter, after eight days, I noticed that the SG was only 1.040. What can I do to lower the SG, or should I wait for another week to see if it drops?
    I was thinking of pitching more yeast into the wort in the secondary. What do you think, is that a wise decision, or is there something else I can do?
    I tasted it and it seems to still have a lot of sugars left to ferment.

    ET
     
  2. jeffpn

    jeffpn Well-Known Member

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    Is it an extract or all grain recipe? What was your fermentation temperature? What kind of yeast did you use? What temperature was the wort when you pitched the yeast? If you rehydrated dry yeast, what was the temperature of the water?
     
  3. jmcnamara

    jmcnamara Well-Known Member

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    Give it a good shake to rouse the yeast then check back in a few days.

    I'll admit that seems like a long time for not a lot of activity

    The good news is that there's yeast in there somewhere, so give them good conditions and they'll eventually multiply and finish their jobs
     
  4. Trialben

    Trialben Well-Known Member

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    You fellas are in middle of winter ATM I'm guessing blue moon is an ale yeast and the dropped out of suspension from cold snap?
     

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