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-   -   Imperial Stout (http://www.homebrewtalk.com/f39/imperial-stout-124160/)

davidthebruce 06-16-2009 10:09 PM

Imperial Stout
Hello everyone, first post.
Brewed Imperial stout kit from Midwest.
Curious if anyone on here has used this kit or something similar.
They say to age in secondary for at least 4 months.
But alot of posts i have read concerning imperial stouts, people are bottling after a month in secondary and letting it bottle condition.
it also came with champagne yeast.
wondering if i should use this at all and if so when.


davesrose 06-16-2009 10:22 PM

Since imperial stout is a high gravity beer, you can elect to age it for 6 months or more. It's a preference thing like aging wine: it's not necessary, but you might find it tastes better over time. Sure, you can bottle and age some of the bottles longer just to see what that difference is.

What does the kit state the OG should be? If it's your normal imperial stout ABV, they probably supplied champagne yeast to have good attenuation without needing a starter. With my imperial stouts, I've just made big starters of Irish ale yeast. If you don't want to get into starters yet, I'd go ahead and try your kit's yeast. Did it include two packages of yeast? Chamagne yeast is supposed to hold up better in environments with alcohol....so the kit might have included it for adding as your fermentation slows (and it would kick start another fermentation).

davidthebruce 06-16-2009 10:26 PM

the instructions say to add this champagne yeast when moving to secondary.
i pitched a white labs british ale 005 yeast.
So my question remains.
should i use this champagne yeast now or wait closer to bottling.
and should i age it in the secondary or age it in bottles?

THart 06-16-2009 11:03 PM

I like to add half the Champagne yeast to the secondary & half for the bottling bucket. I don't do the real extended ageing in the secondary, I bottle & taste along the way to see how it develops but I think either way is fine. Depends on your patience level & stockpile of homebrew.

davidthebruce 06-16-2009 11:12 PM

so how long do you go in the secondary?

davesrose 06-17-2009 12:16 AM

What was your original gravity? If it were me, I'd add the champagne yeast in primary....as soon as you see the kraeusen disappear: that means active fermentation is stopping....and you add more yeast if you want a second fermentation (and you'll have more "everything" for another fermentation if you don't rack the beer). I save secondaries for conditioning the beer. What is your current gravity? If it's still slightly high (certainly anything above 1.020) then just pitch all the champagne yeast and let your primary sit. Your instructions probably also say to rack from primary to secondary within a week, and then pitch the champagne yeast. Some HBT members only do a primary....I like secondary, but I only transfer once I know it's going to be conditioning instead of doing any fermenting. Since I'm experienced enough to get a good attenuation early, I can easily get a full attenuation within a week. But if you're just starting off, chances are you're not doing starters and aerating your wort too well....in either case, you have to go by your gravity readings to decide when to rack to secondary.

HillbillyDeluxe 06-17-2009 12:18 AM

1. Dave, your profile has you as female. Its ok if you are, but if your not and get weird posts thats why.
2. RIS's are wonderful beers/ Their must be 100 ways yo make it. I always tell people to follow kit dirctions to the letter until they are comfortable on their own. you'll know when.
3. Brewing big beers can weigh heavy on the patience, i brew wits hefe's and dunkels' while waiting on big beers. It helps fight the temptation to drink green

Bluelinebrewer 06-17-2009 12:31 AM

Could it be Dave's Rose?? :confused:

davesrose 06-17-2009 01:17 AM


Originally Posted by Bluelinebrewer (Post 1384343)
Could it be Dave's Rose?? :confused:

Hillbilly was talking to the OP...my profile distinctly says I'm a male, and my profile name is short for my name: David S Rosenberg. And yes, rose is something I've been toying with for a brewery name: Rosenberg: mountain of roses. I've messed with Belgian styles that use roses....but haven't toyed with rose pedals in American pale ales or stouts thus far.

Questions of gender aside, I stick by my posts....determine your current gravity to determine when to pitch more yeast.

HillbillyDeluxe 06-17-2009 01:35 AM

Rosenberg, Jewish? hooya! Served with the IDF, tough bastards(and broads). Loved Haifa. Shaloam!

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