fightguy
Well-Known Member
Okay, this was one of my first batches and I wanted to get some opinions. I made an Imperial Stout this time, which used the following ingredients:
9 lbs dry dark malt extract
1 lb dry light malt extract
1 lb chocolate malt
8 oz roasted barley
4 oz black patent malt
1.5 oz Galena hops (bittering)
2 oz Fuggles hops (flavor/aroma)
1 tsp Irish Moss
Wyeast 1084 Irish Ale
So I pitched the yeast at around 9pm on Tuesday night and didn't see any bubbling activity in the airlock until about 1am on Thursday. It went crazy for several hours and then continued with regular fermentation after that until this morning (Friday). Now it seems that the fermentation is almost complete, and there is very little bubbling in the airlock. I would have thought that with such a high gravity stout that fermentation would have gone on stronger for a longer period of time. Is this unusual for it to be slowed down this much by now?
9 lbs dry dark malt extract
1 lb dry light malt extract
1 lb chocolate malt
8 oz roasted barley
4 oz black patent malt
1.5 oz Galena hops (bittering)
2 oz Fuggles hops (flavor/aroma)
1 tsp Irish Moss
Wyeast 1084 Irish Ale
So I pitched the yeast at around 9pm on Tuesday night and didn't see any bubbling activity in the airlock until about 1am on Thursday. It went crazy for several hours and then continued with regular fermentation after that until this morning (Friday). Now it seems that the fermentation is almost complete, and there is very little bubbling in the airlock. I would have thought that with such a high gravity stout that fermentation would have gone on stronger for a longer period of time. Is this unusual for it to be slowed down this much by now?