Explosive RIS, Nasty Clean Up and Stuck Feremetation Help

I've been searching the forums for a while now and haven't found the same problem I have on my hands.

On May 24, I made a RIS. My OG was 1.135. Yikes!

I split my 5 gallons into two 5 gallon better bottles and about a half of a gallon into a 1 gallon jug (which I diluted with water to see what RIS jr. would come out like). I oxygenated with an O2 stone for a few minutes.

On May 25, I had brown foam everywhere. My basement was a foamy, sticky mess. I tried to take pictures but my camera was acting up. I cleaned up and put the airlocks back on. I figured I had enough head space, what a moron. Next time I'll use a blowoff.

On May 31 and June 1, I've had no fermentation activity and I'm stuck at 1.060. I used some harvested Pacman yeast and made a huge starter. It fermented at 63* F.

Questions:

1. Why am I such a moron?
2. I'm thinking I blew off a ton of yeast and it didn't attenuate? What can I do? I'm looking at a 9% + beer with a lot of more sugar to eat. Hmmm...

Some threads say stir it up and get the Better Bottle to a warmer place. Some threads say get a ton of highly active starter to it. What works for you.

Thanks!

I'd say new starter, decant pitch and watch the gravity drop. I had the same issue back in feb with the same recipe. Only I didn't have a clean up issue and I was stuck much lower. Yours seems easier to take care of mine was stuck at 1.040 and like 12% so I pitched a 2L starter of wlp099 to finish it up after it warmed up a bit.

smokinghole said:

I'd say new starter, decant pitch and watch the gravity drop. I had the same issue back in feb with the same recipe. Only I didn't have a clean up issue and I was stuck much lower. Yours seems easier to take care of mine was stuck at 1.040 and like 12% so I pitched a 2L starter of wlp099 to finish it up after it warmed up a bit.

Click to expand...

Thanks. What did you wind up with, FG wise?

1.026.............................

Answers
1) cause you were having to much fun.

2) Wait another week or 2, my Imperial Red takes 2-3weeks to ferment. it usually slows down after 7-10 days, but will keep bubbling for another week. i then rack it to a secondary and let it condition/dry hop for 3-4 weeks. by the end of that time it usually has dropped a few more points.