Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Fermenting an Imperial Stout
Reply
 
LinkBack Thread Tools
Old 03-24-2008, 04:54 AM   #1
jef179
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: framingham, ma
Posts: 17
Default Fermenting an Imperial Stout

I'm a noob, only made 4 batches so far but they turned out well so i thought i'd try my favorite style. The recipe I got calls for adding champagne yeast to the secondary. So i guess i have a few questions, but any thoughts would help me out. is 10 - 14 days in the primary a long enough time? why the second yeast? should i keep the temp the same after racking to the secondary? i forgot to aerate the wort before pitching the yeast, but it started fermenting pretty rapidly, so hopefully no problems there. i assume i should NOT aerate it when i pitch the second yeast into the secondary fermenter? how long in the secondary? how long in the bottle? help! i searched the forums but could only find recipes pertaining specifically to imperial stout. btw, i love reading these forums. you all are very informative. thanks in advance - jf

__________________
jef179 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2008, 05:10 AM   #2
Cheeto
Born again N00b
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cheeto's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Spokane, Washington
Posts: 4,251
Liked 50 Times on 50 Posts
Likes Given: 15

Default

please post recipe

it will help others give you honest advice

also include you original gravity

__________________
Cheeto is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2008, 05:16 AM   #3
Ryanh1801
Feedback Score: 0 reviews
 
Ryanh1801's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Addison,TX
Posts: 2,717
Liked 7 Times on 7 Posts

Default

Did you make a starter? Was it a full boil?

__________________
Ryanh1801 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2008, 01:19 PM   #4
brewt00l
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
Liked 9 Times on 9 Posts
Likes Given: 2

Default

Quote:
Originally Posted by jef179
is 10 - 14 days in the primary a long enough time? why the second yeast?
Have you taken a hydro reading? That will tell you when it is time to transfer.

Quote:
Originally Posted by jef179
should i keep the temp the same after racking to the secondary?
Dunno what temp it is now, can't say.

Quote:
Originally Posted by jef179
i assume i should NOT aerate it when i pitch the second yeast into the secondary fermenter?
I would not, you would be risking oxidation depending

Quote:
Originally Posted by jef179
how long in the secondary?
Depends on what you are looking for from the secondary, clearing? bulk conditioning? The 1-2-3 schedule is a good guideline and many bigger beers benefit from lengthening the last two phases (conditioning/bottle conditioning)

Quote:
Originally Posted by jef179
how long in the bottle?
Assuming that you have viable yeast in the bottle, it will carb up after a week/couple weeks but will likely benefit from additional aging in the bottle over the course of a couple months depending on recipe/ect. Try some samples as it conditions/ages to see when it hits its peak flavor.
__________________
brewt00l is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2008, 01:33 PM   #5
discgolfin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Chicago, Il.
Posts: 637
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Im not sure about the champagne yeast but most 1.11+ will need a huge starter...and several weeks to months in the primary and months to more months to bulk age in secondary and 6 to 12 months in bottle to condition. I just made one in January and plan on tasting my first in a few months. It will be ready for next winter.

I pitched on top of a yeast cake so I had plenty of yeast to get the job done. I would think champagne yeast would dry it out..mine had 1.12 OG and 1.022 final gravity.

jay

__________________

Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,

Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,

On Deck: Imperial Stout,

discgolfin is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2008, 01:43 PM   #6
brewt00l
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
Liked 9 Times on 9 Posts
Likes Given: 2

Default

duh forgot to mention that the recipe prb intends for the champagne yeast for bottle carbonation. Does the recipe mention when to add it to the secondary?

__________________
brewt00l is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2008, 02:49 PM   #7
jef179
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: framingham, ma
Posts: 17
Default

the recipe i have says to add the champagne yeast after racking to the secondary, it only recommends 10-14 days in the primary. it is fermenting there now at 68 degrees. i thought maybe after a few months i should bottle or even do a tertiary fermenting so that it doesn't sit on the yeast for too long. i've heard that could give it some off flavors. i dropped my hydrometer while washing it and it smashed into many many tiny pieces right before i wanted to use it... so no reading was taken. i made a starter for the yeast, but only 1 day in advance, not 2 to 4 as the package recommends, it was the wyeast liquid propogator, irish ale. thanks for your help guys. any additional advice would be great!

__________________
jef179 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2008, 03:13 PM   #8
FlyingHorse
Formerly Bike N Brew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
FlyingHorse's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Evanston IL
Posts: 1,864
Liked 10 Times on 10 Posts

Default

Post your recipe, and we can figure out the OG (assuming it's an extract recipe?).

Get a new hydrometer, and check the gravity before you rack/pitch more yeast/do anything else.

Generally, I'd say champagne yeast is a bad idea, as it will dry out the beer too much -- I speak from the experience of a barleywine went from 1.108 to 1.008

With an extract batch, it might not be as much of an issue, as you might have more unfermentables available to keep it from drying out so much.

Your starter was probably undersized, but under the right conditions the 1084 might attenuate enough. Really need to see the recipe (and the current SG) to know.

__________________
No signature required.
FlyingHorse is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial stout verses Imperial porter Brewpastor Recipes/Ingredients 16 02-17-2014 07:11 PM
Stout VS Russian Imperial Stout Bru Recipes/Ingredients 3 09-06-2009 04:54 PM
Fermenting/Conditioning an Imperial Russian Stout billism All Grain & Partial Mash Brewing 9 03-21-2006 03:09 PM



Newest Threads

LATEST SPONSOR DEALS