McMalty

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I just bottled my first imperial stout. I noticed at bottling that it's kinda thick, almost the consistency of milk. Of course this was after i added the dme and it also was brewed with a lb. of lactose. Anyway.....is this stuff gonna thin out during carbonation/conditioning? If not, i'm pouring it on my waffles (j/k, it's not that thick). Anyone else run into this sort of issue? btw, 1114 OG, 1034 FG

amc22

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Pretty sure the high FG has something to do with it... lol

ksbrain

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It's supposed to be thick, right? Especially at 1.114... It will not thin out in the bottles, but it will come together with time.

r2eng

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Sounds wonderful!

Not too far from my Double W IS. It takes a bit of age, but it'll be fine for sure.

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JasonToews

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what was the recipe??

Atl300zx

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yeah dont worry about it, but give it 6 months to a year before it will really come around.

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commonsenseman

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Wow that is one big beer. Sounds delicious to me!

What recipe did you use?

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iijakii

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Is this a problem? Stouts are supposed to be nice and thick!

edb23

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+1 on sharing that recipe

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McMalty

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I know it's supposed to be thick....but the sweetness makes it feel syrup-y to me. I dunno, i guess all i can do is wait. yeah, this brew was huge, far and above the biggest thing i've ever made. I boiled it down to 1130, but I added water to thin it out to reach my target gravity of 1120, so i got pretty close with 1114 @ 4.5 gals. It was pretty simple, Recipe is in my head but i'll give my best shot since i don't have my notebook in front of me:

18 lbs pale malt
2 lbs rolled barley
1 lb black malt
1 lb crystal 120
1 lb lactose in the boil
Bittering hops: horizon, 60 mins
flavor hops: fuggles, 5 mins
American ale yeast WLP060, i suggest a starter for sure

I don't know if i'd use that much lactose again.....it's pretty damn sweet, undeniably a dessert beer.