About a month ago I brewed a Russian Imperial Stout OG 1.096 I used MR Malty to figure out the correct size starter and fermented it in the mid-upper 60s. Beersmith predicted my FG to be 1.022 but it has been stuck at 1.028 for at least 2 weeks now. Is 6 points alot to worry about? I know relax and have a homebrew but I just dont want any bottle bombs when I bottle this. Thanks in advance.
RIS stuck 6points too high...
- Thread starter dondeez
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a_w_taylor
Well-Known Member
Extract or AG?
All Grain I mashed at 150 for an hour this was the grain bill.
10lbs 2 row
1.25lbs amber malt
.75 Roasted Barley
.25 Black Patent Malt
1L starter WL007 on a stirplate.
This was for a 3 gallon batch.
a_w_taylor
Well-Known Member
You might bump up to 70deg and give the fermenter a swirl.
kanzimonson
Well-Known Member
It's probably done. If you're really worried, how about adding a smaller amount of priming sugar to target a lower carbonation? That way, if there are some extra sugars you'll at least be at a normal carbonation. If there aren't any extra sugars, you'll still have a creamy powerful stout.
bigbeergeek
Well-Known Member
You could always rehydrate and dump in a couple of packs of notty. That might squeeze out a few more points for ya. 1.096 down to 1.028 is a pretty rich (if not sweet) beer.
It won't budge. 1.028 is finished for a RIS that big... all that dark malt will not ferment.
Mine finishes around the same and it's quite tasty... RDWHAHB.
FWIW, a local brewery has a (now famous) imperial stout, to get theirs down to 1.014, they use corn sugar as 15% of the fermentables.
Mine finishes around the same and it's quite tasty... RDWHAHB.
FWIW, a local brewery has a (now famous) imperial stout, to get theirs down to 1.014, they use corn sugar as 15% of the fermentables.
