adrianduckett
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- Aug 12, 2012
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Hey folks,
I'm a novice home brewer, and this is the first post I've done, so bear with me.
I brewed an Imperial Stout recipe Sunday, Nov. 18th, but made some additions to attempt a Mint Chocolate Imp. Stout. I also want it to be a pretty hot beer (~9.5% ABV). It's been almost two weeks since I originally brewed, and I'm worried that I won't achieve my desired terminal gravity. So far it's at 1.035. Do I need to pitch more yeast? Do I need to pitch some nutrients to wake the yeast up? Was my OG not high enough? Beer was super active to begin with, and has since slowed down. Any help would be great! Details of brew day, recipe and future plans are listed below:
Extract batch.
Yeast: Dry, Windsor British-style, two packets (0.776oz rehydrated in 8oz of Water)
Fermentables: 11 lbs. dark extract;12oz roasted barley; 8 oz, chocolate malt, crystal 80L, Black Patent malt; 6oz, flaked barley; 4oz brown malt.
Hops: 2oz, Magnum; 2oz, YK Golding.
Additional ingredients: 1lb., semi-sweet chocolate; 1.5oz, fresh mint.
OG: 1.082, recipe called for ~1.070
TG, thus far: 1.035
Future plans: Pitch vodka-mint tincture and cocoa nibs for beer to age on when racking into secondary; bottling.
Thanks in advance guys and gals!
I'm a novice home brewer, and this is the first post I've done, so bear with me.
I brewed an Imperial Stout recipe Sunday, Nov. 18th, but made some additions to attempt a Mint Chocolate Imp. Stout. I also want it to be a pretty hot beer (~9.5% ABV). It's been almost two weeks since I originally brewed, and I'm worried that I won't achieve my desired terminal gravity. So far it's at 1.035. Do I need to pitch more yeast? Do I need to pitch some nutrients to wake the yeast up? Was my OG not high enough? Beer was super active to begin with, and has since slowed down. Any help would be great! Details of brew day, recipe and future plans are listed below:
Extract batch.
Yeast: Dry, Windsor British-style, two packets (0.776oz rehydrated in 8oz of Water)
Fermentables: 11 lbs. dark extract;12oz roasted barley; 8 oz, chocolate malt, crystal 80L, Black Patent malt; 6oz, flaked barley; 4oz brown malt.
Hops: 2oz, Magnum; 2oz, YK Golding.
Additional ingredients: 1lb., semi-sweet chocolate; 1.5oz, fresh mint.
OG: 1.082, recipe called for ~1.070
TG, thus far: 1.035
Future plans: Pitch vodka-mint tincture and cocoa nibs for beer to age on when racking into secondary; bottling.
Thanks in advance guys and gals!