Four weeks ago i brewed up an Imperial Stout. I'm questioning how much aging in the primary/secondary is really necessary.
The OG started around what i expected. When i checked the grav yesterday i was surprised to find 1.013 (85% atten. with WY1056). I had bought some Nottingham dry and was going to start up some runnings and pitch after a couple days to get the gravity down further, but that was when i was half-expecting a stuck fermentation around 1.030.
I mashed at 152F, pitched the original 5gal on top of a previous cake, and actually used 1lb of DME and 1lb of corn sugar in the boil, so that's why i wasn't too shocked to find the grav that low (OG = 1.092 & FG = 1.013).
When i tasted the hydrometer sample, it was great. 10.5% abv, but i don't get any strong/harsh alcohol tastes/smells. Long story short, would aging longer or incorporating a secondary be beneficial? I was actually planning on a good 1.5 to 2 months just to get the grav down, so now i'm contemplating kegging and pressurize soon.
Any thoughts?
The OG started around what i expected. When i checked the grav yesterday i was surprised to find 1.013 (85% atten. with WY1056). I had bought some Nottingham dry and was going to start up some runnings and pitch after a couple days to get the gravity down further, but that was when i was half-expecting a stuck fermentation around 1.030.
I mashed at 152F, pitched the original 5gal on top of a previous cake, and actually used 1lb of DME and 1lb of corn sugar in the boil, so that's why i wasn't too shocked to find the grav that low (OG = 1.092 & FG = 1.013).
When i tasted the hydrometer sample, it was great. 10.5% abv, but i don't get any strong/harsh alcohol tastes/smells. Long story short, would aging longer or incorporating a secondary be beneficial? I was actually planning on a good 1.5 to 2 months just to get the grav down, so now i'm contemplating kegging and pressurize soon.
Any thoughts?