Re-pitching Yeast

Yes is the short answer.
You can also pitch a different yeast (say a Rehydrated pack of US-05)
Your choice, I say this because I have done it.
Good luck and check that gravity.

 

I would recommend that you check the SG before pitching a second dose of yeast. Who knows, maybe in this batch the single batch go the job done?

I strongly recommend that you make a yeast starter (or pitch multiple packs) for your next high gravity beer.

Cheers!

 

Agreed with everything above. If you repitch, make a starter, and dump it in after about 18 hour. This will be when the yeast is working hardest and it will have the best chance at getting you to a FG that you're happy with

 

Another option next time is to brew a regular stout (~1.040) first and then the following week brew an Imperial Stout and dump it on the first stout's cake.

 

I am wondering why you racked it to secondary without taking a FG and knowing that the beer was finished fermenting?

 

At 4 weeks you can do pretty much anything you want...99% of the time you will be good to go...cleaning the fermenter on the other hand, will require some elbow grease

 

By re- pitch I usually think of a yeast that has already been used once. I love re pitching. Wash the yeast then start it , then pitch. Usually takes right off! You might harvest a yeast from your next batch , then re-pitch it if needed. I bet either way your stout will turn out tasty with that big grain bill!

 

You will get there, no worries!

 

Just read this thread and thought I'd ask a question (which I'll qualify first by saying I'm new to home brewing). I just finished my first brew day (yesterday morning) and had a question about the yeast. I've read a few posts that say I should start to see activity in the airlock within 24hrs. One of the comments mentioned that if that doesn't happen the yeast may be "dead" and should be "re-pitched" with new yeast. I've also read a few posts about proofing yeast which my kit directions said not to do. So my batch currently has zero activity after 24 hrs in primary and I'm wondering if I have a problem. My question is should I do something at this point or just wait?

 

Are you fermenting in a bucket or carboy? How are you judging activity?

 

Next time should make a big starter for such a high gravity wort. Recommended pitching is 1,000,000 cells per ml per degree plato. If 5 gallon batch is 24,000,000 x 19,200 ml = number of cells needed. Sounds like you just severely under pitched and the yeast just resigned.

 

Assuming the temperature of your wort is in a suitable range, I wouldn't do anything before 48 hours. Also, what he said...

 

Hi - thanks for the replies! Fermenting in a bucket, pitched yeast at 73 degrees, storage room is 64 degrees, watching the airlock for bubbles (none).

 

Give the lid a little lift and look for foam on top of the beer or crusty crud ring just above the liquid line. In a bucket you can't actually observe fermentation. Any leak in the lid or gasket/bung and the CO2 will escape there instead of the airlock (path of least resistance). Either way, like @VikeMan said, no issue if there isn't real observable activity by 24 hours. Assuming you pitched a packet/vial of yeast you probably underpitched and now the yeast is just trying to grow to a sizeable enough cell count to ferment the beer.

 

Lack of bubbles doesn't necessarily mean anything. The bucket lid may not be airtight. The airlock may be under-filled. After two full days have passed, you might peak inside to see if a krausen has formed (or perhaps even formed and then fallen, leaving a ring around the bucket just above the wort/beer).

 

Ok - thanks! I peeled the lid back to take a peak (that sucker was on there!) and there are no bubbles or foam present or any sort of ring on the sides. Just looks like stagnant lake water. I'll wait another day or so and check back in. Merry Christmas (certainly won't bother you all on Christmas Day)!