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Old 03-24-2011, 12:37 AM   #1
mrduna01
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Default Imperial stout seems stuck

I think I may have lost a bunch of yeast in a violent blow off and now at 10 days it seems stuck at 1.030. I rolled around the fermenter to rouse the yeast. Hopefully this will do the trick. Thinking about pitching more though out of a new starter. Is this advisable? The FG should be around 1.02

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Old 03-24-2011, 12:39 AM   #2
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Just wait a few more days. I have a cider that jumped from 1068 to 1040 and has now been sitting there for 2 days. no worries.

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Old 03-24-2011, 12:41 AM   #3
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I second the "Let it sit." Those bigger ones can slow down at the end.

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Old 03-24-2011, 12:47 AM   #4
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I was thinking that but I didn't make a starter to begin with and then had the crazy blow off so I figured re pitching might not hurt. I actually ended up as much yeast slurry in the blow off bucket as I did in the fermenter.

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Old 03-24-2011, 01:15 AM   #5
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my RIS with an OG of 1.108 went down to 1.030 before I transferred to secondary. I always feel that when I transfer to secondary for bulk aging, it tends to rouse the yeast and help finish off. I dont expext my RIS to get much lower than 1.030. Maybe 1.026 after a few months.

Try the rousing method before repitching. But I had a barley wine stall last year and I had to repitch at 1.045...it finished at 1.028

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Old 03-24-2011, 01:40 AM   #6
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Quote:
Originally Posted by mrduna01 View Post
I was thinking that but I didn't make a starter to begin with and then had the crazy blow off so I figured re pitching might not hurt. I actually ended up as much yeast slurry in the blow off bucket as I did in the fermenter.
I did pitch a pretty big starter for mine (I always use the Mr Malty calculator), and it did blow a pretty good amount of yeast and other crap out of the tube, but in a month it did go from 1.103 to 1.021 (5th generation of CalAle). Once you've confirmed that fermentation has ceased you can then begin to figure out how to fix it. As of right now you don't have a problem to fix
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Old 03-24-2011, 02:17 AM   #7
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Quote:
Originally Posted by mrduna01 View Post
I think I may have lost a bunch of yeast in a violent blow off and now at 10 days it seems stuck at 1.030. I rolled around the fermenter to rouse the yeast. Hopefully this will do the trick. Thinking about pitching more though out of a new starter. Is this advisable? The FG should be around 1.02
1.030 might be all its going to give you. Since you didn't give us the recipe, the yeast, the OG, or whether its extract, PM or AG, it's really hard to say.
The last RIS I did stopped at 1.029 after 16 weeks.
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Old 03-24-2011, 09:59 AM   #8
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Thank you all. It was a brewers best RIS kit. Expected FG is 1.02 but... Wait for it... I forgot to record my actual OG. I know I know, I had a hundred things going at one.

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Old 03-24-2011, 10:20 AM   #9
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Since you forgot to record your OG, go by taste. I had a RIS go from 1.105 to 1.022 and it tasted too dry (WLP001, shoulda used a less attenuative yeast on hindsight). 1.030 might taste just right. Do you think it's unusually sweet? Was it a really strong RIS or just average strength?

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Old 03-24-2011, 12:50 PM   #10
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It taste good with a decent balance of sweetness and alcohol but was trying for a tad more alcohol really. I would be satisfied as is I suppose.

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