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431brew · 10-18-2011, 11:52 PM

I opened my first bottle this weekend after about three weeks of bottle conditioning. It wasn't carbonated yet. I do not know if I missed my measurement when adding the sugar water mix to the bottling bucket, or if maybe my house is just a little too cool.

I may have to open all of the bottles and pour them into a keg and force carb. This stuff was too good right out of the secondary, so I have to have a carbonated one.

**ChshreCat** · 10-19-2011, 12:09 AM

Quote:

Originally Posted by 431brew

I opened my first bottle this weekend after about three weeks of bottle conditioning. It wasn't carbonated yet. I do not know if I missed my measurement when adding the sugar water mix to the bottling bucket, or if maybe my house is just a little too cool.

I may have to open all of the bottles and pour them into a keg and force carb. This stuff was too good right out of the secondary, so I have to have a carbonated one.

Nah, just make sure it's in the 70's and give it time. It'll carb up.

Brihaus · 10-20-2011, 02:24 AM

Ok, fermentation does not appear to have made it past 48 hours. It's right at 70 deg and it doesn't look like it's done. I would take a gravity reading but I just shattered my hydrometer (again)... Won't get a reading until the weekend.

Question: if the gravity is still really high (over 1.040) on day 6, should I re-pitch? Should I add yeast nutrient? Did I screw up the sugars by mashing too long (went 60 min at 120-130 in grain sacks, then 60 min at 155 after setting the grains free)?

**Smashing** · 10-21-2011, 02:21 AM

Chshrecat - thank you for this recipe. Brew it back in Feb and still have a 6er waiting for Christmas eve. The best part id the stout float! This over a really good french vanilla ice cream is heaven. I'm about to brew this one again.

verboten · 10-21-2011, 05:33 AM

My fiancee and I tried the first bottle of this last weekend, she loved it (I'm glad, because I made it for her!!)

**ChshreCat** · 10-22-2011, 02:03 AM

I've made floats with it as well. Makes SWMBO look at me funny, but I like it.

**Smashing** · 10-22-2011, 02:08 AM

Same here. Sometimes its so rich and chocolatey that its hard to finish.

**ChshreCat** · 10-22-2011, 02:57 AM

If you want to try another trick with it, get a cake or brownie mix and use this instead of the water.

Brihaus · 10-23-2011, 06:51 PM

Checked on the carboy last night a fee says after it seemed to have stopped fermenting after just 36 hours. Noob mistake. Last might I noticed there are still bubbles in there. Took a hydro reading and it's at 1.026. Not bad after 6 days.

Then I tasted it...holy smokes! Alcohol is pretty hot right now, but it tastes like a premium imperial stout in the making. Is it possible for it to carbonate in the primary fermenter? I swear the hydro sample had a slight head and small bubbles rising even 10 minutes after drawing it.

**ChshreCat** · 10-23-2011, 07:21 PM

As the yeast ferments the beer, it's putting out a lot of CO2. The beer will absorb as much of that CO2 as it can. That's why if you do sugar additions or something of the sort, you don't want to add it dry. All that CO2 will come out of solution and create a beer volcano.