So, this is going to be another stuck/incomplete fermentation thread.. Here are my brewing notes:
11/27/2011
Brewed Norther Brewer Imperial Stout kit plus 4 oz each of 60, 90, and 120L Crystal malt
OG = 1.088 for 4.5 gallons (planning on adding ½ gallon of cold brewed coffee, SB Christmas blend espresso roast) in two days.
Re-pitched ~3 ladles full of yeast sludge from Big Honkin Stout primary
Pitched around 63/64F, active fermentation started within a few hours
Ground ~4 to 5 oz of Starbucks Christmas Blend Espresso Roast and cold brewed in 64 oz growler in fridge for 2 days
11/29/2011
Strained coffee into pot and boiled for ~20 minutes
Added .75 lbs light DME @ 20 min
Added .5 lbs each of light brown sugar and buckwheat honey @ 5 min
Chilled then poured into fermenter
Aerated fermenter for ~7 minutes with air pump/diffusion stone
Calculated total OG with honey, light brown sugar and DME added ~= 1.093
12/2/2011
Active fermentation has ceased
12/3/2011
Cut, split and scraped 3 Madagascar vanilla beans in 12 oz jar with 2 oz medium-plus toasted oak cubes and filled with (~5-6 oz) Wild Turkey Rare Breed Bourbon).
12/10/2011
Racked to secondary on top of bourbon and oak cubes, removed vanilla beans before adding.One bean half fell in secondary and about 8 oak cubes were lost.
FG = 1.034
So obviously the 1.034 FG is much higher than expected/hoped for. I used a digital temp controller on a fridge and kept things pretty constant, even slowly raised temps a few degrees as active fermentation was slowing. I used White Labs 007 Dry English yeast, harvested from two previous batches (each brewed one week prior). I wasn't very precise in my repitching, but I think I put a pretty good amount of harvested yeast (3 ladles-ful ~= 12 oz of slurry.) I don't know if it all just flocculated out after the simple sugars were gone or what?
Now that it's in secondary, I was planning on aging it for 6-8+ months. It was racked onto the bourbon soaked oak cubes (also soaked w/ cut & scraped Madagascar vanilla beans.) If it wasn't for this, I'd probably pitch more yeast now to try and get it lower.
Instead, my leading plan is to wait until I'm done aging (6 to 8 months from now), and then pitch maybe two packets worth of rehydrated Nottingham, hooping that will complete the fermentation. Then rack that to another carboy after two or three weeks, give it another month or so to settle, then bottle (and enjoy!)
Any cons to this approach or other suggestions? I've got more invested in this batch and any before and had/have high hopes!
Thanks!
-D.L.
11/27/2011
Brewed Norther Brewer Imperial Stout kit plus 4 oz each of 60, 90, and 120L Crystal malt
OG = 1.088 for 4.5 gallons (planning on adding ½ gallon of cold brewed coffee, SB Christmas blend espresso roast) in two days.
Re-pitched ~3 ladles full of yeast sludge from Big Honkin Stout primary
Pitched around 63/64F, active fermentation started within a few hours
Ground ~4 to 5 oz of Starbucks Christmas Blend Espresso Roast and cold brewed in 64 oz growler in fridge for 2 days
11/29/2011
Strained coffee into pot and boiled for ~20 minutes
Added .75 lbs light DME @ 20 min
Added .5 lbs each of light brown sugar and buckwheat honey @ 5 min
Chilled then poured into fermenter
Aerated fermenter for ~7 minutes with air pump/diffusion stone
Calculated total OG with honey, light brown sugar and DME added ~= 1.093
12/2/2011
Active fermentation has ceased
12/3/2011
Cut, split and scraped 3 Madagascar vanilla beans in 12 oz jar with 2 oz medium-plus toasted oak cubes and filled with (~5-6 oz) Wild Turkey Rare Breed Bourbon).
12/10/2011
Racked to secondary on top of bourbon and oak cubes, removed vanilla beans before adding.One bean half fell in secondary and about 8 oak cubes were lost.
FG = 1.034
So obviously the 1.034 FG is much higher than expected/hoped for. I used a digital temp controller on a fridge and kept things pretty constant, even slowly raised temps a few degrees as active fermentation was slowing. I used White Labs 007 Dry English yeast, harvested from two previous batches (each brewed one week prior). I wasn't very precise in my repitching, but I think I put a pretty good amount of harvested yeast (3 ladles-ful ~= 12 oz of slurry.) I don't know if it all just flocculated out after the simple sugars were gone or what?
Now that it's in secondary, I was planning on aging it for 6-8+ months. It was racked onto the bourbon soaked oak cubes (also soaked w/ cut & scraped Madagascar vanilla beans.) If it wasn't for this, I'd probably pitch more yeast now to try and get it lower.
Instead, my leading plan is to wait until I'm done aging (6 to 8 months from now), and then pitch maybe two packets worth of rehydrated Nottingham, hooping that will complete the fermentation. Then rack that to another carboy after two or three weeks, give it another month or so to settle, then bottle (and enjoy!)
Any cons to this approach or other suggestions? I've got more invested in this batch and any before and had/have high hopes!
Thanks!
-D.L.