Beer Forum

I brewed this about 5 weeks ago, hit all of my pre- fermentation numbers, and let it go for 4 weeks at 48F with a gradual ramp up to 55F during the last week. I pitched the appropriate amount of yeast into 2 6.5 gallon carboys- one with wlp830 and the other with wlp833. I don't think I added enough O2, about 1.5 minutes using one of the typical homebrew O2 regulators.

OG 1.086 but they finished at 1.024. As an aside, my water is pretty soft and there seems to be a utilization issue with some of my beers, especially lagers which even when they attenuate well end up a bit on the sweet side. Never had any problems with oxidation. The beers are both clean but the higher FG with the hop issue makes them just a bit too sweet.

So, can I expect to kill of those last 4 points with active starters of both yeast strains? Or, is the risk of oxidation of these two very clean beers just not worth it? I really want those last 4 points! Lastly, if I do pitch these starters where should the fermenation temp be?

I really like both yeasts, but the 830 is cleaner, faster, and flocs out better. Maybe a bit too crisp for a Bock style though.

Thanks!

Personally I'd try bringing your temp up a few more degrees and giving it a little more time. Adding a starter seems fairly drastic with quite a few risks.

BadRock wrote:Personally I'd try bringing your temp up a few more degrees and giving it a little more time. Adding a starter seems fairly drastic with quite a few risks.

I agree. Take it up to 65F for a week or so. Won't hurt it a bit and may get you those last few points.

Thanks for the suggestions.

As a general rule, is the addition of active yeast post- fermentation something that is done if the yeast really craps out?

a little swirl action couldn't hurt either