I did a search on here and got an old post but not sure it answered all my questions, so sorry for a repost on the same topic..sort of...
I brewed my first Imperial Stout and added a bit of brown sugar (maybe a cup/cup and a half) and a cup of cane sugar bringing my SG to 1.094. It didn't go crazy and need a blow-off hose like my Irish Stout but the fermentation stopped last night and it is not doing anything right now. I fermented it at around 60F with some flex but last night it just got so cold outside that where I had it fermenting it got down to around 52F, is this why it stopped fermenting at a FG of 1.022-24ish?
I went ahead and racked it into my SF vessel and returned it to the same area where it should stay above 50F until I get back from my deployment. Does anyone think it will kick back into action once it warms up a bit or is the yeast dead now?
Another question I had was is this temp a good/ideal temp to SF this Imperial Stout?
Any help would be greatly appreciated because I would love to come home after working hard in the desert for several months to an amazing Stout.