repitching to finish a high gravity beer

[NTabb]

It sounds like fermentation is moving along so I don't know I would do what I'm about to tell you, but its works for me when gravity finishes too high. Typically I'll dump some yeast out of a conical, add a little starter wort and a teaspoon of amylase enzyme and let the magic happen. I had a black IPA last month that finished way too high at 1.022 and did this procedure and in 5 days it was at 1.010 and stopped.

[Chupa LaHomebrew]

The last batch I used 1968 on, I had good luck with regularly rousing the yeast freqently after it showed signs of slowing. Not sure if it's too late for that in your case, but it really seems to help. I just put up a tasting on that beer on my blog with some thoughts on the yeast performance if you want to check it out:
http://seanywonton.blogspot.com/2012/02/ipa-tasting-and-recipe-simcoe-falconers.html

[scotchpine]

The last batch I used 1968 on, I had good luck with regularly rousing the yeast freqently after it showed signs of slowing. Not sure if it's too late for that in your case, but it really seems to help. I just put up a tasting on that beer on my blog with some thoughts on the yeast performance if you want to check it out:
http://seanywonton.blogspot.com/2012/02/ipa-tasting-and-recipe-simcoe-falconers.html

That recipe sounds tasty. I may try that one for my next IPA since I have the hops for it already. I've also been using some WLP002 that I've been managing the same way you described and has been working very well, so may stick with that.

[madchemist83]

Hi. I added my yeast while the wort was still hot and I think most of my yeast died as it was done fermenting in about a day. My OG was 1.065 and right now is 1.036 ( 5 days later). I transferred beer into secondary. Will I be able to get the gravity lower by just adding more yeast ?

[NTabb]

Do a starter and when you see some krausen dump it in the secondary. Do you have a LHBS that carries amylase enzyme? If so I'd recommend a teaspoon of that in the secondary as well. Yeast alone may or may not get you to your FG. Especially with the lack of oxygen now that fermentation has already taken place.

[madchemist83]

So I added more yeast and amylase enzyme. It started bubbling again, so hopefully it will get to lower gravity. I will let it ferment for another day or two.

[brewinhard]

The barleywine worked itself down to a 1.031 and it tasted great. I decided to repitch a pint starter of WY 1056 at high krausen yesterday so we shall if it can get below 1.030. There are currently about 3-4 bubbles in the airlock/min. which were not there before pitching, so I am hopeful that things may be on the move in the right direction. Either way, the beer tasted great and will make a fantastic winter sipper if it ever snows next year....