Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > General Techniques > Imperial Stout Fermentation Temp
Reply
 
Thread Tools
Old 08-03-2009, 07:40 PM   #1
danielinva
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Henrico, VA
Posts: 259
Default Imperial Stout Fermentation Temp

I brewed a 1.100 OG imperial stout last Thursday and have been fermenting it at 62F with S-05 ever since. Its chugging along fine right now, but should I increase the temperature at all in the near future to increase attenuation or just leave it where it is?


danielinva is offline
 
Reply With Quote
Old 08-03-2009, 08:48 PM   #2
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 76 Times on 65 Posts
Likes Given: 1

Default

I would ramp it up SLOWLY to end at ~72f. Fermentation temps are most important during the growth phase and the first 1/3 of active fermentation. If it's been rolling long for a couple days or more, yes, I would not hesitate to bring it up...but do it slowly.


__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote
Old 08-03-2009, 09:05 PM   #3
danielinva
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Henrico, VA
Posts: 259
Default

Thanks, I pushed it up to about 64 and will continue to do that over the next several days until I hit 72.
danielinva is offline
 
Reply With Quote
Old 08-05-2009, 08:12 PM   #4
danielinva
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Henrico, VA
Posts: 259
Default

Holy Crap! I took a gravity reading of this thing when I replaced the blow off tube with an airlock and it had already dropped from 1.102 to 1.026 in a mere 5 days. I guess I have no need to be concerned about it stalling at this point. Better than that it tastes absolutely amazing already. No fuses alcohols, just chocolate/coffee roastiness and a little bit of warmth. I really want to do a side by side with samuel smiths imperial when its finished. If the other half of the parti gyle brew turns out anywhere near this good I'll definitely be posting the recipe.

A couple questions though:
1. Should I knock the temp back down into the low 60's?
2. Should I secondary and bulk age this or just bottle it after about a month?
danielinva is offline
 
Reply With Quote
Old 08-05-2009, 08:16 PM   #5
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 76 Times on 65 Posts
Likes Given: 1

Default

Quote:
Originally Posted by danielinva View Post
Holy Crap! I took a gravity reading of this thing when I replaced the blow off tube with an airlock and it had already dropped from 1.102 to 1.026 in a mere 5 days. I guess I have no need to be concerned about it stalling at this point. Better than that it tastes absolutely amazing already. No fuses alcohols, just chocolate/coffee roastiness and a little bit of warmth. I really want to do a side by side with samuel smiths imperial when its finished. If the other half of the parti gyle brew turns out anywhere near this good I'll definitely be posting the recipe.
Congrats...that's excellent attenuation.

Quote:
A couple questions though:
1. Should I knock the temp back down into the low 60's?

2. Should I secondary and bulk age this or just bottle it after about a month?
Let it be at current temps for another week at least. The yeast might be finishing fermentation, but they still have some cleaning up to do. After another week or two, I would drop the temp as low as you can get it. If you can refrigerate it, that'd be great. I wouldn't bother using a secondary vessel, honestly. Just another opportunity for oxidation and infection. Age it in primary for a month, then bottle.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote
Old 08-05-2009, 08:41 PM   #6
danielinva
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Henrico, VA
Posts: 259
Default

How about adding more yeast? How cold can I get it before having to add more? I'd rather not have to bother with that.


danielinva is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Russian Imperial Stout... delayed fermentation FiddleTilDeath Extract Brewing 6 10-25-2009 04:38 AM
Imperial Stout Fermentation Stuck BtotheG Beginners Beer Brewing Forum 7 09-26-2009 02:56 AM
Fermentation Temp for stout Graeme Extract Brewing 7 04-09-2009 06:19 PM
Imperial Stout. Stuck fermentation. SeldomSeen General Techniques 4 12-18-2008 11:06 PM
question about imperial stout fermentation 513hooligan All Grain & Partial Mash Brewing 5 09-25-2008 01:47 AM


Forum Jump

Newest Threads