andycr
Well-Known Member
- Joined
- Aug 18, 2012
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I have a partial mash imperial stout that started out at 1.090. BeerSmith estimated the final gravity at 1.023, but it's sitting at 1.030 at nearly 4 weeks in primary. The yeast was WLP013, so a very flocculant yeast. Made a nice 1L starter for the 2.5 gallon batch, with very freshly packaged yeast.
I'm guessing this is too high to bottle. The yeast cake is so compact there's no way to get it roused with just swirling - believe me, I tried. I'm thinking I should get a sanitized stirrer in there and stir it up manually. Thoughts? Is it actually likely to be at final gravity?
I'm guessing this is too high to bottle. The yeast cake is so compact there's no way to get it roused with just swirling - believe me, I tried. I'm thinking I should get a sanitized stirrer in there and stir it up manually. Thoughts? Is it actually likely to be at final gravity?