Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Imperial IPA stuck at 1.030

Reply
 
LinkBack Thread Tools
Old 10-17-2009, 09:13 PM   #1
IHateMayonnaise
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Kansas
Posts: 89
Liked 1 Times on 1 Posts

Default Imperial IPA stuck at 1.030

Hello!

Was wondering if I could get some advice on my current batch of beer. It's an Imperial IPA, my goal was something similar to the dogfishhead 90 min IIPA. So had a 90 min boil continuously hopped with Amarillo, Columbus, and Nugget. I added an appropriate amount of DME and LME according to the recipe that I used from the local brewshop, and also added a bit more sugar near the end of the boil. I used a yeast starter. The OG was 1.110 (!)

Was in primary for 2 weeks; I just racked it into my secondary fermenter, a 5 gal carboy with three ounces of whole leaf hops. The FG was 1.030, so the ABV = (1.110-1.030)*130=10.4%.

My question: should I be worried that my FG isn't down more? I think the alcohol level is fine, much more than what I have now and I would be verging on a barley-wine, which is not really what I want. On the other hand, having a FG of 1.030 would indicate that I still have quite a bit of sugar still present in the wort, and I'm wondering if I should worry more about getting this down rather than keeping the alcohol level reasonable.

I was thinking of keeping it in my secondary for one week, or perhaps two, but I wouldn't imagine that the gravity would change much while in the carboy. Should I add a little more yeast? Should I wait longer? Should I not worry about it? Thoughts?

Thanks yall

IHateMayonnaise

__________________
IHateMayonnaise is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2009, 09:44 PM   #2
Adam78K
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Seattle
Posts: 335
Default

keep it in the secondary a week or so and take another reading, if it doesn't go down don't worry 1.030 isn't bad for an imperial IPA.

__________________
Primary Dusseldorf Alt
Secondary Russian Imperial Stout
Bottle Conditioning Janet Brown, Russian Imperial Stout.
On Deck Ryed Up Kolsch
Adam78K is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2009, 09:46 PM   #3
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default

I would wait another week or four, and warm it up (if its below 75 or so). In the future, dont rack off the yeast until you reach FG. I have never dropped more than a point in secondary. With an OG that big, and using extract, you may in fact be done. What yeast did you use? How much crystal malt (if any) was in the recipe? Its best not to rush a big beer like this, so dont be in a hurry to do anything. Its probably going to be kinda hot for a couple months anyway.

__________________
s3n8 is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2009, 09:50 PM   #4
mmb
FNG
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
mmb's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Mid-Michigan
Posts: 23,692
Liked 3115 Times on 3034 Posts
Likes Given: 161

Default

What yeast did you use? What was the recipe? What percentages of extract vs table sugar.. Etc, Etc, Etc

A 70% apparent attenuation for an extract batch is acceptable, depending on yeast and wort composition.

__________________
White Dog Aleworks and Drafthouse
mmb is online now
 
Reply With Quote Quick reply to this message
Old 10-17-2009, 09:53 PM   #5
IHateMayonnaise
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Kansas
Posts: 89
Liked 1 Times on 1 Posts

Default

Thanks for the replies!

The yeast was White Labs California Ale liquid yeast. I used 6 lb Gold Liquid Malt and 4 lb Gold Dry Malt. I instituted 1.5 lbs of clear candi sugar during the boil.

What does it mean to be "hot"? Yes, perhaps I should have waited a bit longer..

__________________
IHateMayonnaise is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2009, 10:51 PM   #6
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default

Hot means rocket-fuel tasting. Big beers need some time to mellow out. If you bottle now and drink in 3 weeks, you will taste hot for yourself .

Do yourself a favor and save a few, to see how they progress over time.

__________________
s3n8 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
Austin Homebrew Rogue Imperial IPA clone not an Imperial IPA? dzamba All Grain & Partial Mash Brewing 26 06-02-2009 09:18 PM
Imperial Stout. Stuck fermentation. SeldomSeen General Techniques 4 12-18-2008 10:06 PM
Imperial stout stuck ferment barside laundry All Grain & Partial Mash Brewing 7 07-14-2006 01:41 PM