You know, I did an imperial stout last week with that very same yeast. Granted, mine was a mason jar full of fresh trub pulled from a conical at a local brewpub, but same yeast and all. I didn't do a starter, because it was freshly pulled from an active conical. And lagtime was LONG. Started VERY slow. Took awhile just to see a real krausen. Oddball. But I tried some last night. very good, but strong as a muf*ck. Went from like 1.095 to 1.030.
Anyway, if I were you, in the future, if you're doing one of those "last-minute" brews, try not to make it a high-grav one. They're the most brutal when it comes to needing a starter.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•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)