I'm currently fermenting an imperial stout with an OG of 1.094. The yeast is pretty active and I was just curious how long big beers usually take to ferment. Thanks!
Holy high gravity! 1.094? That is awesome! I've never done anything close to that high... so I'm sorry to say I can't really answer your question. But I just wanted to say job well done!
Oh, how much yeast did you pitch? I'd imagine you'd have to use a pretty large starter, or pitch a couple packages without a starter.
Probably one to two weeks of active fermentation, depending on pitching rate, temperature, yeast strain, etc. Then I'd leave it in the fermenter for two weeks to a month after active fermentation stops.
I just brewed a 1.106 imperial stout a couple weeks ago. It fermented out and hit its target FG in about 5 days. I plan on leaving it in the primary for about a month before kegging it to bulk age until about Christmas.
__________________ On Deck: Scotch Ale, Pale Ale Primary: Raspberry Melomel Secondary: Cabernet Sauvignon Kegged: RIS, Apfelwein, Cream Ale, Two-Hearted Clone Bottled: Honey Blonde, Apfelwein
How long to ferment?
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