My turn for a HELP question!

[Whitebeard_Brewer]

ok, kinda long, so bear with me.

First, I brewed JZ's Vanilla Robust Porter on 1/9/08, used a twice boosted starter using WLP001, OG was 1.062, racked it to a secondary on 1/19/08 with SG of 1.028.....and this is where it has stayed....fermenting at 68F. Anticipated FG is 1.015.

Second, brewed a Denny Conn Rye IPA on 1/19/08, used the yeast cake from the VRP above, OG was 1.064, SG on 1/30/08 was 1.030, SG today 1.025....fermenting at 68F. Anticipated FG is 1.015.

Both showed really good fermentation for the first week or so.

Question is: Should I pitch more yeast to these, and let them ferment out more? I still have to dry hop the Rye IPA, will this restart fermentation?

I have 2 fresh vials of WLP001 I picked up Monday, just for this (just in case), and a pack of Safale US-05. Should I make starters, or rehydrate the dry yeast, and re-pitch? If I repitch, should I re-oxyginate?

Thanks brotha's!

[Mylo]

Check the calibration of you mash thermometer. Maybe you are mashing too high. You should be getting much better attenuation out of WPL001 than the 54% or so that you seem to be getting. If you did, I don't think there is much you can do except for brew a couple of extra dry beers and blend. You can always bottle it and send it to Thirty Mallard for disposal.


Mylo

[Brancid]

Also, check the calibration of your hydrometer. Both expected 1.015 and both finished around the same SG. Sounds fishy to me.

I don't think O2 would be appropriate though. I would just make sure if you re-pitch that the yeast is really going before you pitch it. If you just toss in the yeast w/ that much alcohol present they'll just fall to the bottom.

Good Luck,

[bub]

ditto to brancid but adding DO NOT ADD O2 to the existing wort/beer only to whatever starter you choose to use. You don't want the yeast to grow in the existing stuff, just finish it off... so you would probably be safe just proofing the yeast and pitching it.
BUB

[boobookittyfuk]

I'd open up the safale yeast and put half of it in each fermentor.

[J.Brew]

Before I pitched more yeast, and after I checked the calibration of my hydrometer and thermometer, I would try rousing the yeast and ramp the temp up a degree, two at tops being so close to 70F. It will save you the cost of the yeast if it works, and a couple more days won't hurt a thing if your process was clean.

[Whitebeard_Brewer]

They are both sitting at 70F right now, and I have 2 hydrometers, and they both read within 2 points of each other. As far as the temp thing goes, they both have the stick on type thermos, which seem fine, and I had taped the temp probe to the side of one of my carboys from my kitchen type electric temp thingy and the temps read right on what the sticky one said.

Guess I'll rouse up the yeast and see what happens in the next few days....then pitch the US-05 if nothing happens....I thought it might come to this, that's why I bought it.

[Mylo]

No, J.Brew and I meant for you to check whatever thermo you used in your mash with another, trusted one. If the one you mashed with reads low - than you actually mashed too high and have a couple of highly dextrinous worts that no amount of yeast pitching is going to help. Your only choices then are to 1) deal with it, 2) blend, or 3) send it to Thirsty for disposal.


Mylo