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Old 03-30-2012, 03:11 PM   #1
Baspronick
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Default 1.110 russian imperial problem?

I brewed a russian imperial with an og of 1.110 almost 2 months ago. It fermented down rather quickly to 1.040 and stopped. I added a packet of nottingham as i racked to secondary with hopes of it dropping quite a bit more. The new notty has been a beast, and i thought it might do the trick. I just checked it and it has dropped to 1.030. My question is weather or not this is going to still be too sweet, or if I need to do something to try to drop it a little more. At this point, it should be at about 10.7%. I do plan on letting this sit until the fall, but I dont want to let it sit for the next 6 or 8 months, and it is still too sweet, and try to deal with it then. Thanks, and any tips would be appreciated.

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Old 03-30-2012, 03:13 PM   #2
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Taste a sample. Do you think it's too sweet?

It probably is.

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Old 03-30-2012, 03:17 PM   #3
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Raise the ambient temp a bit. May restart fermentation a bit.

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Old 03-30-2012, 03:22 PM   #4
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Seems a little sweet still. any thoughts on amalyse enzyme? If I added just a little, would it drop it just a little, or would it go crazy and drop it like crazy, and dry it out way too much?

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Old 03-30-2012, 05:15 PM   #5
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What was the recipe. Depending on recipe that might be all the fermentables in there. With the alcohol being that high you might need a few packs of dry yeast to really drop that mofo down.

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Old 03-30-2012, 05:53 PM   #6
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Could try making a starter and pitch some very active yeast at high krausen to kick things back into gear. Not sure about the amalyse. I would go by taste but russian imperial stouts will benefit greatly from time.

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