Advice on how to continue fermentation

[sarovios]

Hi all,

a couple of weeks ago I brewed this recipe https://byo.com/article/strong-scotch-ale-style-profile/ but instead of using the suggested yeast I used Mangrove Jacks Empire Ale Yeast M15. The problem is that I forgot that I have to use more than one pack. I was planning to let it in the primary fermenter for 2-3 weeks and the move some of it to a glass carboy for batch aging and the rest in bottles. I wanted to experiment with bottle vs batch aging.

My brew is at my primary for two weeks now and as far as I can see I have three options. Add the rest of the yeast now or move it to another bucket and add the rest of the yeast and let it in the primary for another 2-3 weeks or throw it away . Do you think if I do any of the first to I can save it? Any other suggestion is more than welcome.

 

[DavidDetroit]

How close to the final gravity did you get? I've used one pack of yeast to ferment an 8% before.
Edit: If you're far short, I would make a cream with two packs. I'd also probably aerate (possibly to the detriment of the beer through oxidation). Another option is getting a starter going with liquid yeast and maybe some nutrients. Another thing I might try is rocking the fermenter briskly before adding the dry yeast made into a cream.
I'm not saying this is the best option or even correct, but it is what I would try. I would wait to see what others post.

 

[Slid]

Hi all,

a couple of weeks ago I brewed this recipe https://byo.com/article/strong-scotch-ale-style-profile/ but instead of using the suggested yeast I used Mangrove Jacks Empire Ale Yeast M15. The problem is that I forgot that I have to use more than one pack. I was planning to let it in the primary fermenter for 2-3 weeks and the move some of it to a glass carboy for batch aging and the rest in bottles. I wanted to experiment with bottle vs batch aging.

My brew is at my primary for two weeks now and as far as I can see I have three options. Add the rest of the yeast now or move it to another bucket and add the rest of the yeast and let it in the primary for another 2-3 weeks or throw it away . Do you think if I do any of the first to I can save it? Any other suggestion is more than welcome.

Before suggesting anything, can you tell us the specific gravity of the beer is it stands, please?

Beer is fairly resilient, once it gets going, and yeast has a distinct tendency to replicate itself to the point of limitation in my experience.

I very much doubt that throwing it away is going to be in order!

 

[sarovios]

Hi all thank you for you responses. A correction about the yeast, I actually used this one https://www.the-home-brew-shop.co.uk/acatalog/WYeast_1728_Scottish.html. I took a reading yesterday, it's 1.013 and tastes delicious . Respect to that yeast! I'll leave it another week just in case there is still some activity going on and then move it to bottles/carboy for aging.

Next time I'll take the reading first before freak out and posting.