Congrats on your first all grain! If you got to 85% efficiency, well done!
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I think you will be fine. Warm it up and shake, swirl or reaerate to get yeast back in suspension.
it was an unsmacked smack pack, but the bag was inflated. i let it warm up and cut the corner, flattened it and smacked it and decanted it into an 800 ml starter. i smelled it first and it smelled fine, but i can't tell what if any action i'm getting on the stirstarter.Give it a day or three and check the gravity. Let it settle, decant, and do it again. It should be fine.
How are you measuring the gravity? You should degass before taking a hydrometer reading by pouring back and forth between two glasses repeatedly.
How big was the difference? How are you aerating them?
i have some denny's fav 50 yeast from 03/12 that i need to use. i plan on making a small starter if this particular yeast will work with a beer like that.What form is the yeast from 3/12? Is it an un-smacked smack pack? Or is this a leftover slurry? I would plan on a multi-stage starter in either case. The first stage to check for viability and grow some yeast, the second stage to grow more yeast. Viability will be pretty low after that long, but there should be plenty if it was stored well.
That's guys. I'm going to tilt in favor of the eisbock and go from there.
IShould I just brew to the eisbock base style and accept that the dopple might not be quite as malty and rich as its supposed to be?
If the Eisbock is what you really want, then this. Or brew the Dopplebock and take what you get with the Eis. Or, make it a two brew day. I don't think you can pull both off in one.
Of course you can do both.
Formulating the recipe, I'd lean towards the Eisbock because it takes more time and effort. That doesn't mean that a split batch won't produce an enjoyable Doppelbock.
It might not get you a gold at NHC, but it will be nice to have on tap and, after all, you'll be entering that Eisbock anyway!
No patience Dave. Racked already to secondary. Can I add more yeast or forget it and drink it? Looks like a little over 4% abv
A common new homebrewer mistake (like me years ago) is to transfer to secondary too early. Make sure that fermentation is completely finished before transfering. Any earlier and you're removing the beer from the yeast that is supposed to be fermenting it (Doesn't make much sense does it?) Most beers should sit in primary for two weeks. You can transfer when it's finished, though as mentioned, many (like me) skip secondary altogether.
And I LOVE Guns-n-Roses