The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > need help on bottling aged RIS

Reply
 
LinkBack Thread Tools
Old 02-15-2012, 05:23 AM   #1
aharri1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 318
Liked 44 Times on 42 Posts

Default need help on bottling aged RIS

I brewed a double chocolate Russian imperial stout and plan to bottle it in the next few weeks. It has aged in secondary for almost four months now and I've read u must add yeast to the bottling bucket. Can anyone help me with how much and what type?

__________________
aharri1 is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 08:17 AM   #2
boist
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
boist's Avatar
Recipes 
 
Join Date: Aug 2011
Location: K. Byalik, Israel
Posts: 191
Liked 4 Times on 4 Posts
Likes Given: 4

Default

Anything you use right now will have basically no impact on the flavor, so just use whatever you have that can survive the alcohol level in the beer. Dry US-05 would probably work fine. Also, the yeast will only eat the available sugar, so the exact amount is not really that important. Assuming your batch is 5G, you can re hydrate about have a packet of yeast in a couple cups of warm pre-boiled water, and pitch it along with your priming sugar.

__________________

My Beer and Brewing Blog:
http://threecatsbrewery.blogspot.com

boist is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 08:58 AM   #3
ashplub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: jax, fl
Posts: 236
Liked 17 Times on 17 Posts
Likes Given: 2

Default

O how I wish I was bottling an old RIS. Make sure to take lotsa shot-glass samples.

__________________
ashplub is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 09:35 AM   #4
Piratwolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Va Beach, VA
Posts: 2,103
Liked 126 Times on 118 Posts
Likes Given: 82

Default

I'm not sure you'll need more yeast after only 4 months. I've seen 8 months as sort of the yardstick for that.

__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
Piratwolf is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 12:45 PM   #5
aharri1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 318
Liked 44 Times on 42 Posts

Default

Thanks for all the help guys! I plan to let it sit in the bottles for 2 months also for a total of 6.

__________________
aharri1 is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 01:02 PM   #6
BradleyBrew
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Parris Island, USA
Posts: 1,722
Liked 84 Times on 57 Posts
Likes Given: 16

Default

I have had great success with Fermentis T-58 strain for bottle conditioning beers. Had a American Strong Ale with about the same timeline. I re-hydrated the yeast and added it 3 days before bottling, just in case there was some residual sugars remaining. It's been bottled about 2 months and coming along beautifully.

http://www.fermentis.com/fo/pdf/HB/E...ew_T-58_HB.pdf

Its got a high alcohol tolerance. Depending on the final gravity US-05 may or may not be effective.

__________________
BradleyBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 01:28 PM   #7
boist
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
boist's Avatar
Recipes 
 
Join Date: Aug 2011
Location: K. Byalik, Israel
Posts: 191
Liked 4 Times on 4 Posts
Likes Given: 4

Default

Quote:
Originally Posted by BradleyBrew View Post

Its got a high alcohol tolerance. Depending on the final gravity US-05 may or may not be effective.
True that. I think US-05 is rated 8-12%, but T-58 is an excellent choice for high-alcohol beers.
__________________

My Beer and Brewing Blog:
http://threecatsbrewery.blogspot.com

boist is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 01:37 PM   #8
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,656
Liked 238 Times on 183 Posts
Likes Given: 172

Default

What is your final gravity?

I bottled a 12%ish RIS that sat on oak for about 4 months without using any bottling yeast and it has carbed up fine.

__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 03:29 PM   #9
suprchunk
I'm in OT now!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
suprchunk's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Crestview, Florida
Posts: 641
Liked 9 Times on 7 Posts
Likes Given: 2

Default

Quote:
Originally Posted by dcHokie View Post
What is your final gravity?

I bottled a 12%ish RIS that sat on oak for about 4 months without using any bottling yeast and it has carbed up fine.
Same here. Minus the oak part. I've also done a barleywine that I just threw some yeast cake from 1028 in. It carbed up fine as well.
__________________
suprchunk is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2012, 08:29 AM   #10
ashplub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: jax, fl
Posts: 236
Liked 17 Times on 17 Posts
Likes Given: 2

Default

I would think its ok. It will take a while to carb but rolling the bottles around the first week will help. What were the OG and FG?

__________________
ashplub is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools