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Old 02-23-2011, 03:53 AM   #1
Feb 2011
Lisbon, Maryland
Posts: 638
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I just bottled my first imperial stout. I noticed at bottling that it's kinda thick, almost the consistency of milk. Of course this was after i added the dme and it also was brewed with a lb. of lactose. this stuff gonna thin out during carbonation/conditioning? If not, i'm pouring it on my waffles (j/k, it's not that thick). Anyone else run into this sort of issue? btw, 1114 OG, 1034 FG

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Old 02-23-2011, 04:03 AM   #2
Registered User
Oct 2010
Posts: 90
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Pretty sure the high FG has something to do with it... lol

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Old 02-23-2011, 04:19 AM   #3
Feb 2007
Mystic, CT
Posts: 1,008
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It's supposed to be thick, right? Especially at 1.114... It will not thin out in the bottles, but it will come together with time.

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Old 02-23-2011, 04:26 AM   #4
r2eng's Avatar
Mar 2008
Eagle, Idaho, Idaho
Posts: 1,476
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Sounds wonderful!

Not too far from my Double W IS. It takes a bit of age, but it'll be fine for sure.
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Old 02-23-2011, 04:52 AM   #5
Jun 2010
Abbotsford BC
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what was the recipe??

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Old 02-23-2011, 01:08 PM   #6
Jun 2007
Hoplanta, Georgia
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yeah dont worry about it, but give it 6 months to a year before it will really come around.
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Old 02-23-2011, 02:51 PM   #7
Feb 2011
White Bear Lake, Minnesota
Posts: 553
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Wow that is one big beer. Sounds delicious to me!

What recipe did you use?
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Old 02-23-2011, 05:24 PM   #8
iijakii's Avatar
Jun 2010
Portland-ish, OR
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Is this a problem? Stouts are supposed to be nice and thick!

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Old 02-23-2011, 06:35 PM   #9
Jul 2010
Posts: 467
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+1 on sharing that recipe
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Old 02-24-2011, 02:52 AM   #10
Feb 2011
Lisbon, Maryland
Posts: 638
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I know it's supposed to be thick....but the sweetness makes it feel syrup-y to me. I dunno, i guess all i can do is wait. yeah, this brew was huge, far and above the biggest thing i've ever made. I boiled it down to 1130, but I added water to thin it out to reach my target gravity of 1120, so i got pretty close with 1114 @ 4.5 gals. It was pretty simple, Recipe is in my head but i'll give my best shot since i don't have my notebook in front of me:

18 lbs pale malt
2 lbs rolled barley
1 lb black malt
1 lb crystal 120
1 lb lactose in the boil
Bittering hops: horizon, 60 mins
flavor hops: fuggles, 5 mins
American ale yeast WLP060, i suggest a starter for sure

I don't know if i'd use that much lactose's pretty damn sweet, undeniably a dessert beer.

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