BrewerJeff
Member
Hi Everyone,
I'm getting ready to brew a Stone Brewery Imperial Russian Stout recipe kit from AHS and wanted to get a few tips before I begin brewing this BIG beer. This kit was not cheap, so I want to get my gameplan setup ahead of time. The target OG is 1.098 I believe.
This kit came with Wyeast London ESB 1968. I made a 2 liter starter, decanted, and added another 2 liter of starter wort. I let it sit on the stir plate a couple days and now it's currently cold crashed in my fridge. I'll decant most of the wort before pitching. This yeast also recommends a thorough diacetyl rest which is an aspect of brewing that I'm new to.
I generally ferment in my basement which is 63-64 degrees. That temp is on the far low side for this yeast.
Here is what I think I should do. I'm still new so please let me know if you have suggestions to make the final product better.
1) Remove the starter 30 mins before pitching to let it warm up "a little", but I'll still be pitching cool.
2) Cool wort down to 64 degrees (Same temp as my basement), add 1/2 teaspoon of yeast nutrients, and pitch starter.
3) Move fermenter to my basement and begin initial fermentation at 64 degrees.
Now here is when it gets fuzzy. I need to do a diacetyl rest which from my understanding involves moving the fermenter to a warmer area and letting the yeast clean up after themselves.
Do I wait X-Days, or do I wait until fermentation is complete before moving to a warmer area (72 degrees) for the diacetyl rest? How long is the rest period? Do I move it back to a colder area after the rest?
This is highly flocculant yeast with a low attenuation. I have a feeling I'll need swirl this batch to keep the yeast in suspension. I figured I would start doing this at about day 3-4? Do I do this during the diacetyl rest?
I'm not using a secondary for this beer. My plan was to leave it in the primary for at least 4 weeks.
Thanks for any help/suggestions
I'm getting ready to brew a Stone Brewery Imperial Russian Stout recipe kit from AHS and wanted to get a few tips before I begin brewing this BIG beer. This kit was not cheap, so I want to get my gameplan setup ahead of time. The target OG is 1.098 I believe.
This kit came with Wyeast London ESB 1968. I made a 2 liter starter, decanted, and added another 2 liter of starter wort. I let it sit on the stir plate a couple days and now it's currently cold crashed in my fridge. I'll decant most of the wort before pitching. This yeast also recommends a thorough diacetyl rest which is an aspect of brewing that I'm new to.
I generally ferment in my basement which is 63-64 degrees. That temp is on the far low side for this yeast.
Here is what I think I should do. I'm still new so please let me know if you have suggestions to make the final product better.
1) Remove the starter 30 mins before pitching to let it warm up "a little", but I'll still be pitching cool.
2) Cool wort down to 64 degrees (Same temp as my basement), add 1/2 teaspoon of yeast nutrients, and pitch starter.
3) Move fermenter to my basement and begin initial fermentation at 64 degrees.
Now here is when it gets fuzzy. I need to do a diacetyl rest which from my understanding involves moving the fermenter to a warmer area and letting the yeast clean up after themselves.
Do I wait X-Days, or do I wait until fermentation is complete before moving to a warmer area (72 degrees) for the diacetyl rest? How long is the rest period? Do I move it back to a colder area after the rest?
This is highly flocculant yeast with a low attenuation. I have a feeling I'll need swirl this batch to keep the yeast in suspension. I figured I would start doing this at about day 3-4? Do I do this during the diacetyl rest?
I'm not using a secondary for this beer. My plan was to leave it in the primary for at least 4 weeks.
Thanks for any help/suggestions
I'll just leave it in the primary for a good 4-6 weeks which was my original plan.
