RIS stuck 6points too high... - Home Brew Forums
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Old 03-06-2011, 06:14 PM   #1
dondeez
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Jan 2008
Lakewood, NJ
Posts: 22


About a month ago I brewed a Russian Imperial Stout OG 1.096 I used MR Malty to figure out the correct size starter and fermented it in the mid-upper 60s. Beersmith predicted my FG to be 1.022 but it has been stuck at 1.028 for at least 2 weeks now. Is 6 points alot to worry about? I know relax and have a homebrew but I just dont want any bottle bombs when I bottle this. Thanks in advance.



 
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Old 03-06-2011, 06:27 PM   #2
a_w_taylor
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Mar 2009
Trumbull, CT, CT
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Extract or AG?


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Old 03-06-2011, 06:30 PM   #3
dondeez
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Jan 2008
Lakewood, NJ
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Quote:
Originally Posted by a_w_taylor View Post
Extract or AG?
All Grain I mashed at 150 for an hour this was the grain bill.
10lbs 2 row
1.25lbs amber malt
.75 Roasted Barley
.25 Black Patent Malt
1L starter WL007 on a stirplate.
This was for a 3 gallon batch.

 
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Old 03-06-2011, 06:46 PM   #4
a_w_taylor
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Mar 2009
Trumbull, CT, CT
Posts: 166

You might bump up to 70deg and give the fermenter a swirl.
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Old 03-06-2011, 06:51 PM   #5
kanzimonson
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Aug 2009
Charlottesville, VA
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It's probably done. If you're really worried, how about adding a smaller amount of priming sugar to target a lower carbonation? That way, if there are some extra sugars you'll at least be at a normal carbonation. If there aren't any extra sugars, you'll still have a creamy powerful stout.

 
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Old 03-06-2011, 07:40 PM   #6
bigbeergeek
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Sep 2008
Visalia, CA
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You could always rehydrate and dump in a couple of packs of notty. That might squeeze out a few more points for ya. 1.096 down to 1.028 is a pretty rich (if not sweet) beer.
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Old 03-08-2011, 10:29 PM   #7
dondeez
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Jan 2008
Lakewood, NJ
Posts: 22

I ended up hydrating a pack of US-05 and dumping it in. It was all I had on hand so im keeping my fingers crossed and hoping for the best.

 
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Old 03-09-2011, 03:30 AM   #8
Saccharomyces
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Jun 2008
Pflugerville, Texas
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It won't budge. 1.028 is finished for a RIS that big... all that dark malt will not ferment.

Mine finishes around the same and it's quite tasty... RDWHAHB.

FWIW, a local brewery has a (now famous) imperial stout, to get theirs down to 1.014, they use corn sugar as 15% of the fermentables.


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