I think I screwed up. I harvested the 1945 Neo brittania from my “Toasted oatmeal Cookie Brown” with an OG of 1.066. I didn’t really get good stratification in the two pints that I got from the original slurry. I made a British Mild with an OG of 1.034, and because I didn’t get the stratification I dumped the whole pint of slurry. Fermentation started slow. 11 hours before I had much activity, and the kreusen is really anemic. Check at nooand the activity is doing fine ,but I’m not getting the kreusen I usually get from this yeast. Do I need to let it do it’s thing and hope, or do I pitch a packet of dry like the Nottingham to get it really going? PS I know I went backwards on the gravities, high to low, instead of ramping them up.
High to low isn’t necessarily a problem and it ought to work just fine with these gravities.
+1.
I’ve gone ‘backwards’ on gravities for subsequent fermentations as a matter of course (even back and forth through multiple generations), and have been doing so for more than 25 years.
The practice has yet to pose a problem of any sort regarding yeast performance, flavor profile, or anything else.
I suppose in the end, it does depend on the yeast strain.
Let it go, you will be fine.
rdwhahb!
I find it funny when someone states how badly then need help immediately, then don’t respond back to there post. :roll:
My $.02
Every yeast strain will behave differently. the same strain will behave differently in different wort composition, different temps, different O2 concentrations…
I’m going to let it ride. Fermentation is progressing nicely. My main concern was from past experience the kreusen with the Neo Britania is usually massive. I apologize for not responding, but I didn’t know what kind of feedback I was supposed to provide. Thanks everyone for the feedback, I do appreciate it.
OG 1.034, I would not expect much activity, or krausen, for very long or much at all… Why would the yeast, at a very healthy pitch rate, gear up and reproduce/eat in an empty buffet?
