Underattenuated - Worth Repitching?

Discussion in 'Homebrewing' started by InVinoVeritas, Dec 14, 2015.

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  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Two weeks ago I brewed a Northern English Brown. OG was 1.051. It was a cold day and I had trouble keeping temp consistent; I really need to add insolation and automate. There must have been huge temp gradients. FG ended at 1.020 using 1968. I’d like to drop a few more points to 1.014 or so. Is it worth pitching something with a little more attenuation, thinking US-05 or am I likely out of luck with the complexity of sugar structure? I’m not thinking anything Belgium, I don’t want the yeast flavors; looking for natural if I’m adding anything.
     
    #1 InVinoVeritas, Dec 14, 2015
  2. DunkelFester

    DunkelFester Zealot (607) Aug 24, 2004 Pennsylvania

    1. If it was all-grain, what was your mash temp?
    2. If it was extract, what kind did you use?
    3. What's the temp where it is now?

    If it's been cold? Add nothing. Move it somewhere warmer. High 60s at least. Let it sit there a few days. It's probably not 'done' - just churning along at a slow pace.
     
    #2 DunkelFester, Dec 14, 2015
  3. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    All grain, that's what I mean by missing my temp. Mash target was 150 deg F. Fermentation temp isn't the issue.
     
    #3 InVinoVeritas, Dec 14, 2015
  4. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    It's done. Adding a pack of US-05 or another yeast right now will not help. Only thing that might work is if you pitched a very vigorous starter of the same US-05 or high attenuating yeast -- this is an occasion when it is vital to make a starter, even with dry yeast. If the yeast isn't already fermenting wildly, then it won't ferment your almost all-the-way fermented beer.

    Or alternatively, just live with it and call it good -- this is what I would do.
     
    #4 dmtaylor, Dec 14, 2015
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  5. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    I'm thinking the latter too. Doesn't taste bad, just wanted a little drier / higher ABV.
     
    #5 InVinoVeritas, Dec 14, 2015
  6. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Add Brett C to attenuate down to 1.005 and to emulate Ye English Olde Brown Ale from an era when giants and dragons roamed the earth!
     
    #6 Brew_Betty, Dec 14, 2015
    InVinoVeritas likes this.
  7. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    Then start up a brewery and make instant 500% profits off all the posers who drink Brett beer just because it's more expensive. ;D
     
    #7 dmtaylor, Dec 14, 2015
    InVinoVeritas likes this.
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