roofjump
Well-Known Member
As the subject says, brewed an Imperial Stout with the recipe below. Gravity started out at 1.083 which was right where I expected it to be. Problem is, after fermentation was done it only dropped to 1.030. The Irish Ale yeast was QUICK and very aggressive. It was also done with a starter, so I'm pretty sure I had enough yeasties for the job.
The beer was done fermenting in 4 days, but I left it a week just to be safe. After that week, it was dead. No bubbling whatsoever. Anywho, I'm kinda confused and disappointed that it didn't come out with the higher ABV. Any ideas? Should I pitch more yeast?
Extracts:
6.6 lbs Unhopped Dark Malt Extract
3.3 lbs Amber DME
Grains (Milled)
1 lb Chocolate Malt
1/2 lb Black Patent Malt
1/2 lb Munich Malt
1 lb Roasted Barley
Hops: Bittering -
(60) 2 oz Northern Brewer
1 oz Chinook Flavoring -
(30) 1oz Cascade Finishing -
(10) 1oz Fuggles
Yeast:
WLP004 Irish Ale Yeast
The beer was done fermenting in 4 days, but I left it a week just to be safe. After that week, it was dead. No bubbling whatsoever. Anywho, I'm kinda confused and disappointed that it didn't come out with the higher ABV. Any ideas? Should I pitch more yeast?
Extracts:
6.6 lbs Unhopped Dark Malt Extract
3.3 lbs Amber DME
Grains (Milled)
1 lb Chocolate Malt
1/2 lb Black Patent Malt
1/2 lb Munich Malt
1 lb Roasted Barley
Hops: Bittering -
(60) 2 oz Northern Brewer
1 oz Chinook Flavoring -
(30) 1oz Cascade Finishing -
(10) 1oz Fuggles
Yeast:
WLP004 Irish Ale Yeast