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Old 02-15-2012, 06:23 AM   #1
aharri1
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Default need help on bottling aged RIS

I brewed a double chocolate Russian imperial stout and plan to bottle it in the next few weeks. It has aged in secondary for almost four months now and I've read u must add yeast to the bottling bucket. Can anyone help me with how much and what type?


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Old 02-15-2012, 09:17 AM   #2
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Anything you use right now will have basically no impact on the flavor, so just use whatever you have that can survive the alcohol level in the beer. Dry US-05 would probably work fine. Also, the yeast will only eat the available sugar, so the exact amount is not really that important. Assuming your batch is 5G, you can re hydrate about have a packet of yeast in a couple cups of warm pre-boiled water, and pitch it along with your priming sugar.


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Old 02-15-2012, 09:58 AM   #3
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O how I wish I was bottling an old RIS. Make sure to take lotsa shot-glass samples.
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Old 02-15-2012, 10:35 AM   #4
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I'm not sure you'll need more yeast after only 4 months. I've seen 8 months as sort of the yardstick for that.
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Old 02-15-2012, 01:45 PM   #5
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Thanks for all the help guys! I plan to let it sit in the bottles for 2 months also for a total of 6.
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Old 02-15-2012, 02:02 PM   #6
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I have had great success with Fermentis T-58 strain for bottle conditioning beers. Had a American Strong Ale with about the same timeline. I re-hydrated the yeast and added it 3 days before bottling, just in case there was some residual sugars remaining. It's been bottled about 2 months and coming along beautifully.

http://www.fermentis.com/fo/pdf/HB/E...ew_T-58_HB.pdf

Its got a high alcohol tolerance. Depending on the final gravity US-05 may or may not be effective.
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Old 02-15-2012, 02:28 PM   #7
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Quote:
Originally Posted by BradleyBrew View Post

Its got a high alcohol tolerance. Depending on the final gravity US-05 may or may not be effective.
True that. I think US-05 is rated 8-12%, but T-58 is an excellent choice for high-alcohol beers.
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Old 02-15-2012, 02:37 PM   #8
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What is your final gravity?

I bottled a 12%ish RIS that sat on oak for about 4 months without using any bottling yeast and it has carbed up fine.
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Old 02-15-2012, 04:29 PM   #9
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Quote:
Originally Posted by dcHokie View Post
What is your final gravity?

I bottled a 12%ish RIS that sat on oak for about 4 months without using any bottling yeast and it has carbed up fine.
Same here. Minus the oak part. I've also done a barleywine that I just threw some yeast cake from 1028 in. It carbed up fine as well.
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Old 02-16-2012, 09:29 AM   #10
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I would think its ok. It will take a while to carb but rolling the bottles around the first week will help. What were the OG and FG?


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