Added conditioning time after re-pitching?

Discussion in 'Homebrewing' started by jtg5678, Jan 6, 2015.

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  1. jtg5678

    jtg5678 Zealot (596) Nov 27, 2012 Illinois
    Trader

    Hey guys, I did a little searching but couldn't find anything specific to my question.

    Anyway, I brewed a Strong Bitter with an OG of 1.056. Pitched a 1L starter of Wyeast 1968 near 67F. Lag time was about 36 hours, and even then I never once witnessed airlock activity, just a thin krausen. I didn't panic and just let the yeast do its thing and didn't take any readings till 3 weeks in. At that point, the reading was only down to 1.023, which was only 58% attenuation (Wyeast says it should attenuate 67-71%). The sample I took at that time smelled very estery, but not so much in the taste, which seemed to be fine and exhibit no off flavors. I roused the fermenter and took a reading a couple days later: still 1.023. Stuck fermentation.

    I considered my options and went with the one that best suited my situation: bought a new Wyeast smack pack, activated it, and pitched 12 hrs later. Within 3 days the reading is 1.017 and much of that estery aroma is gone, though still noticeable. And with that, my question is: Do I need to treat the beer as if it were going through its initial fermentation and condition for a couple weeks on top of the time it has already spent in the primary (which is just over 4 weeks at this point), or can I bottle once I confirm fermentation is complete?

    tl;dr: Had a stuck fermentation, pitched new yeast 4 weeks in, dropped the gravity to a desired level - can I bottle now or should I tack on additional conditioning time for the new yeast?
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    How does it taste?
     
  3. jtg5678

    jtg5678 Zealot (596) Nov 27, 2012 Illinois
    Trader

    It tastes OK considering that the original yeast seemed to be stressed, producing that estery smell (my ferm never got above 70F, so it wasn't caused from high temps). Nice, firm bitterness with some fruity esters that I'm not crazy about. I'm wondering if there is anything to be gained from added conditioning. In other words: can the new yeast repair any damage/clean up things the original yeast did/did not, other than knocking it down a few points to a desirable FG?
     
  4. GUNSLINGER

    GUNSLINGER Initiate (0) Nov 18, 2013 Colorado

    If you are okay with the esters/flavor as they are now- go ahead and bottle or keg it; if not just give it some more time and take a sample in another week or two and see.
     
    JackHorzempa likes this.
  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    If what you are tasting are truly esters, then more time on the yeast won't reduce them. If what you are sensing are actually fusel alcohols, then more time on the yeast will reduce them (to esters!).

    But if in doubt, a little more time isn't going to hurt anything.
     
    machalel likes this.
  6. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    A +1 to what GUNSLINGER posted of: “If you are okay with the esters/flavor as they are now- go ahead and bottle or keg it…”

    Cheers!
     
  7. jtg5678

    jtg5678 Zealot (596) Nov 27, 2012 Illinois
    Trader

    Thanks guys. I'm gonna see what some extra time in the carboy will do for it. Ultimately, I'll probably re-brew this soon and make sure I pitch a big, healthy starter.
     
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