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andycr · 12-10-2012, 04:08 AM

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.

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

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.