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-   -   1.030 final gravity? (http://www.homebrewtalk.com/f36/1-030-final-gravity-373172/)

andycr 12-10-2012 04:08 AM

1.030 final gravity?
 
I have a partial mash imperial stout that started out at 1.090. BeerSmith estimated the final gravity at 1.023, but it's sitting at 1.030 at nearly 4 weeks in primary. The yeast was WLP013, so a very flocculant yeast. Made a nice 1L starter for the 2.5 gallon batch, with very freshly packaged yeast.

http://f.cl.ly/items/2O130I0D2k130Y0...04.40%20PM.png

I'm guessing this is too high to bottle. The yeast cake is so compact there's no way to get it roused with just swirling - believe me, I tried. I'm thinking I should get a sanitized stirrer in there and stir it up manually. Thoughts? Is it actually likely to be at final gravity?

Pappers_ 12-10-2012 04:14 AM

Often, extract brews will end up higher than you might expect. If it stays steady at 1.030 for a few days, then you should be good to go.

andycr 12-11-2012 04:29 PM

Thanks. Would rousing the yeast do any harm?

Pappers_ 12-11-2012 04:47 PM

Quote:

Originally Posted by andycr (Post 4671839)
Thanks. Would rousing the yeast do any harm?

No harm at all. Plus, you could raise the temperature a little, say mid 70s, to see if that helps the yeast get back to work.

cluckk 12-11-2012 05:06 PM

According to Beer Smith that yeasts minimum attenuation is 67%, meaning as a minimum it will take your OG down to what you are getting now. It may be done, but check your temperatures. It likes 66-71 degrees. What temperature have you had it at?

andycr 12-12-2012 03:16 AM

It fermented at 66 for a week or so, then sat at about 68-70 for about 3 weeks.

Just roused it and moved it to a warmer room (70 or so), I'll take a reading in a couple days.

erikpete18 12-12-2012 06:16 AM

You may be able to get it down a few more points, but an imperial stout, with the amount of specialty grains involved, will tend to finish a little higher. It looks like you've got plenty of IBUs and roasted barley in there to potentially balance out the sweetness, so I wouldn't be surprised if it tastes pretty good as is. Did you taste your gravity sample? Give it a little time in the bottle to age, and you'll probably be good to go!

andycr 12-12-2012 06:37 AM

It actually tastes great already, like chocolate and woodsmoke mixed with booze. Exactly what I was going for, though I hope the booze mellows out. More worried about exploding bottles than anything, and now I'm worried about over-oaking if I have to leave it on the chips too much longer before bottling it.

Used 1 oz of toasted American oak for the 2.5 gallon batch, intended a week but looking more like 1.5.

I'd love to have a couple bottles of it tasting a little more mellow by Christmas to enjoy with family, but not sure if it'll be there yet. This is my first high-gravity beer.

techbrewie 12-12-2012 06:42 AM

Nothing wrong with that at all. your brew may be sweeter than you expected but that wont have a huge effect. No harm in trying to re stimulate your beer. like its been said bring it up a few degrees too. no harm in that. No change in 3 days id say rack it to the secondary.

andycr 12-12-2012 06:49 AM

Thanks. Not doing a secondary with this brew, just 4 weeks primary and straight to bottle. Sounds like a plan, I'll check the gravity in a couple days. If it's lower than 1.030, I'll wait 3 more, check it, then bottle if stable. 2 weeks on oak chips probably won't be a huge deal. Next time I'll wait for stable FG before throwing the oak in.


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