Second yeast pitching
Posted: Sun Sep 07, 2008 7:24 am
by Beer_Punk
In an attempt to force my JZ Golden Ale to finish (heh... finish) below 1.030 I made a 1000ml started using a Cal Ale slurry I had been storing in the fridge for about 3 weeks. I shook up the yeast and just pitched the top layer into my started. After a day I had some wicked foam at the top of my 1gal growler that I was using for the started. I then transferred the starter into my carboy (as cleanly as I possibly could). Does this sound like it may work for getting a lower FG?
Re: Second yeast pitching
Posted: Sun Sep 07, 2008 8:13 am
by BadRock
It might pull it down a little, it also might peter out do to the current alcohol content. You might try the beano trick.
Re: Second yeast pitching
Posted: Sun Sep 07, 2008 8:23 am
by Beer_Punk
I thought beeno was for deactivating enzymes or something. How would that help my beer ferment?
Re: Second yeast pitching
Posted: Sun Sep 07, 2008 8:27 am
by BDawg
beano is an enzyme that works like alpha amylase, but at cold temps.
Re: Second yeast pitching
Posted: Tue Sep 09, 2008 10:23 am
by HopRunner
Ummmmm... sooo...
I'm no expert but I did try the Beeno trick on a beer I wanted to dry out a bit more. And, as has been noted before, the enzymes do not stop. I don't know what would happen in a keg but in the bottle I eventually wound up with gushers. It was an experiment I won't try again.
Obviously there was some other problem with the beer otherwise I wouldn't have "experimented" on it, but still I don't think the Beeno did me any favors.