Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Imperial stout stuck ferment

Reply
 
LinkBack Thread Tools
Old 07-10-2006, 01:36 AM   #1
barside laundry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2005
Location: lancaster, pa
Posts: 62
Default Imperial stout stuck ferment

Scenario:
21 lbs of grain, 5 gallon batch, American Ale yeast with a starter that was too small. After 10 days of 68-72 degrees I took a gravity reading and got 1033. It stopped bubbling 3 days ago and as of last night the krausen had expired. My OG was 1098 and according to some calculators (online,ken powers) the FG should be 1025.

17lbs 2 row
1lb crystal 60
.5 lb chocolate malt
.5 roasted barley
1.5 oats
4 tbs of hersheys cocoa (dried for baking)

Is it possible that it did ferment all the way and that the unfermentables have thickened it a bit?

Should pitch another yeast starter? Champagne yeast? help.

__________________
Tap 1 (stout faucet w/ nitrogen): Trout's Oatmeal Stout

Tap 2: none

Primary: Bavarian Dunkel
Secondary: Victory Hop Devil

"That rug really tied the room together, did it not?"
barside laundry is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2006, 03:53 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

I'd say the yeast has given up. Rack it to a secondary and pitch some champagne yeast. Give it a month or two. Ales that big can be slow to finish. I like to pitch my barleywines on the cake from a brown or mild, but they finish slow anyway.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2006, 04:42 PM   #3
Lil' Sparky
Cowboys EAC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lil' Sparky's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Honolulu, HI
Posts: 4,013
Liked 49 Times on 32 Posts

Default

My bet is that it's done, not stuck. What was your OG? Does it taste too sweet?

__________________

Last edited by Lil' Sparky; 07-10-2006 at 04:46 PM.
Lil' Sparky is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2006, 05:20 PM   #4
barside laundry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2005
Location: lancaster, pa
Posts: 62
Default

The OG was 1098 and last night the gravity was 1031 (70F). If it is done than the ABV is only 8-9%, not dissapointed just shocked, I was shooting for 11-13%. It did not taste overly sweet but it is so young it is hard to tell. Is there any harm in pitching champagne yeast in the secondary if it is already finished? What about bottling? My plan is to rack it to the secondary add bourbon steamed oak chips (in a muslin bag I guess???) for 5 days and then pull out the oak and let it sit in the basement for 4 months, then bottle. Thoughts?

__________________
Tap 1 (stout faucet w/ nitrogen): Trout's Oatmeal Stout

Tap 2: none

Primary: Bavarian Dunkel
Secondary: Victory Hop Devil

"That rug really tied the room together, did it not?"
barside laundry is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2006, 11:00 PM   #5
Lil' Sparky
Cowboys EAC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lil' Sparky's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Honolulu, HI
Posts: 4,013
Liked 49 Times on 32 Posts

Default

Sorry, I mis-read your original post.

Adding the Champaigne yeast won't hurt, and your plan sounds fine. I wouldn't be disappointed w/ 8-9% vs 11-13% anyway. It will probably taste better w/ the lower ABV and a little residual sweetness IMHO.

__________________
Lil' Sparky is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2006, 11:06 PM   #6
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

I say just let the primary sit for at least two weeks. There's no fear in autolysis yet. Just give it more time. Big beers take more time all the way around. By the gravity, I'd say it's close to being done, but keeping it on the yeast a little longer will be the easiest route.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2006, 05:08 AM   #7
Indiana Red
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2006
Location: Idaho, USA, Idaho
Posts: 134
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I agree with most of the comments above. Off the cuff, Id say that to get 11-13% from a 1098, it would have to ferment down to drier than a popcorn fart.
My crasy impy I did was 1140 and only made it down to 1045. Thats about 12% and it is quite sweet. But drinkable IMO
As far as Champagne yeast, that was suggested to me when mine was at the stage and situation yours is in, I thought it a bit aggressive and too much of a departure frolm the plan that I was on so I just let it go and lived with it.
Agree again, not stuck, unless'n you call stopped a type of "stuck"
I'd say those numbers sound like it could be tasty. Call'er good and on your next similar recipe, just amp up your yeast factor in the equation. Bigger starter, higher attenuating yeast strain, more airation of the wort, etc.

__________________
Kegged German Hef - #1301
Lagering Dopplebock - #1302
Bottled Berliner Weisse - #1303
Primary Belgian Trippel
Planning Weizenbock
BoiseBrewBlog.com
Indiana Red is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2006, 01:41 PM   #8
Nate
Feedback Score: 0 reviews
 
Nate's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Virginia
Posts: 623
Liked 5 Times on 4 Posts
Likes Given: 1

Default

If you compensate for the unfermentables, it looks pretty close to done. What was your mash temp?

__________________
http://www.jackieboybrewing.com

Last edited by Nate; 07-14-2006 at 02:36 PM.
Nate is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial stout verses Imperial porter Brewpastor Recipes/Ingredients 16 02-17-2014 06:11 PM
Imperial Stout Fermentation Stuck BtotheG Beginners Beer Brewing Forum 7 09-26-2009 02:56 AM
Russian Imperial Stout- Warning VIOLENT ferment! RedIrocZ-28 Extract Brewing 20 12-28-2008 01:13 PM
Imperial Stout. Stuck fermentation. SeldomSeen General Techniques 4 12-18-2008 10:06 PM
Stuck Ferment? Chris_Dog Beginners Beer Brewing Forum 2 06-24-2007 02:50 PM