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Thread: Help with Triple IPA Fermentation/pitching more yeast & potential stress

  1. #1
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    Question Help with Triple IPA Fermentation/pitching more yeast & potential stress

    I have a Triple IPA that started at 22.2 Brix and is at the tail end of fermentation and currently at 5.65 Brix, so 75% AA and 9.26% ABV. Mash temp was 149F. I'm using Omega Yeast's DIPA OYL-052, which has attenuation range of 72-80%. Pitched at rate of 16mil cells/mL. Obviously it's doing its job and well within its parameters but I'm wanting to get a bit more dry than where its probably going to finish.

    Here's my question...

    I am considering pulling off some US-05 from a fermenting Imperial Stout and adding that to the Triple IPA to ferment a little more. My thought is that its already been in a high ABV environment, making it a good option and that it won't get stressed by adding it to a similar ABV. Am I thinking about this correctly?

    Any information and tips would be much appreciated. Thanks.

    Shawn
    Last edited by shawnoberle; 11-29-2018 at 07:09 PM.

  2. #2
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    You don't say what the OG of the I.S. was, but assuming it is similar, don't use it - it will be worn out by fermenting the I.S. Use some fresh dried yeast. I suspect your problem is that the Omega yeast has a higher oxygen demand than was available, and to get it lower, you needed to aerate for a while about 12 hours after collection to give the yeast a boost. We used to aerate one of our yeasts intermittently for about 48 hours to keep the yeast going on one particular beer - so a single burst still might not be enough,
    dick

  3. #3
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    Quote Originally Posted by dick murton View Post
    You don't say what the OG of the I.S. was, but assuming it is similar, don't use it - it will be worn out by fermenting the I.S. Use some fresh dried yeast. I suspect your problem is that the Omega yeast has a higher oxygen demand than was available, and to get it lower, you needed to aerate for a while about 12 hours after collection to give the yeast a boost. We used to aerate one of our yeasts intermittently for about 48 hours to keep the yeast going on one particular beer - so a single burst still might not be enough,

    Yes, the Imperial Stout was similar with SG of 23.3 Brix. I assumed the oxygen needs to also be the case but know that I am too far in to hit with oxygen. I'll plan on adding a good sized pitch (1000g for ~8bbl) of dried US-05 just to make sure it can wrap things up and not be stressed entering that high abv environment to start. Thanks for the help Dick.

  4. #4
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    As Dick mentioned, dry yeast is your best option here. Dry yeast doesn't require oxygenation, so no need to introduce any oxygen this late in the fermentation. Choose a strain that efficiently metabolizes maltotriose, since this is the sugar likely to be left at the end of fermentation. Nottingham is a great option.
    Lallemand is a global leader in the development, production and marketing of yeast, bacteria and specialty ingredients.

  5. #5
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    Brewmaster, Minocqua Brewing Company
    tbriggs@minocquabrewingcompany.com
    "Your results may vary"

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