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Home Brew Forums > Home Brewing Beer > Extract Brewing > Imperial Stout (with variants). Seeking advice.

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Old 09-01-2012, 08:07 PM   #21
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I wouldn't add more, you'll get plenty of body from the gravity of the brew itself. (higher OG --> higher FG)
Ok cool. Thanks for the input.
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Old 09-03-2012, 09:39 PM   #22
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Brew day went well. Upped the Chinook to 1.5 oz, and moved the Willamette to 5mins. Everything else stayed the same. Looks, smells (and tastes) great

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Old 09-04-2012, 09:40 AM   #23
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She's chugging along quite nicely this morning.

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Old 09-05-2012, 03:58 AM   #24
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Now the fun part, weeks of waiting Better start planning the next brew!

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Old 09-05-2012, 11:56 PM   #25
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Now the fun part, weeks of waiting Better start planning the next brew!
Gonna brew again this weekend or next. Wanna get in two more batches this month. I slacked in August.
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Old 09-08-2012, 06:54 PM   #26
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Soaked 1 oz oak chips in 180ml of.bourbon. gonna let it sit for a few weeks, then in to half of this batch for secondary.

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Old 12-11-2012, 12:04 AM   #27
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Checking in, it's been some time. This stout ended up sitting in secondary for quite some time before bottling. Now it's been bottled about a month or so. Sadly, it doesn't seem to have carbonated at all. I'm thinking that it may have something to do with the high gravity and ABV, topped out around 11.7%.

This is not a total waste, because..well...stouts are still decent with little to no carb. The flavors are kind of what I was aiming for. Is there any way to finish these bottles off with some viable yeast and recap them?

Any suggestions are welcome!

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Old 12-11-2012, 01:41 PM   #28
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Is there any way to finish these bottles off with some viable yeast and recap them?
I did this with success once on a Bell's Two-Hearted Clone. I definitely wanted some bite from carbonation on it, and it had failed to carb up on its own.

I just uncapped, sprinkled just a tad of S-05 in each, and then recapped.

Just be sure to sanitize the new caps, your bottle opener, yada yada yada.
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Old 12-11-2012, 01:43 PM   #29
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Also, I'm no expert on the 1056 American Ale yeast, but how alcohol tolerant is it?

And what was your FG? Did you measure?

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Old 12-11-2012, 02:04 PM   #30
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Also, I'm no expert on the 1056 American Ale yeast, but how alcohol tolerant is it?
Wyeast website says up to 11%
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