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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Poll on what to do with this stuck(?) RIS fermentation
View Poll Results: What to do next for extract RIS @ 1.030, aiming for 1.020
Make a starter with new S-04 and add that 0 0%
Add champagne yeast 1 7.69%
Sprinkle in some amylase enzyme 0 0%
Leave it be and rack to secondary 5 38.46%
none of the above... something else 7 53.85%
Voters: 13. You may not vote on this poll

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Old 11-29-2012, 02:31 AM   #11
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Longterm update... my plan to wait several months turned into several more, finally bottled last week after 8 months in the secondary. I had not checked SG all that time and it had in fact dropped to 1.025. Still tasted too sweet, but I don't think there were any O2 exposure issues, and the timing was great for the oak cubes. Ended up adding about 400ml of makers mark too, that wasn't planned but was the verdict based on some on-the-fly taste tests when bottling.

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Old 11-29-2012, 02:38 PM   #12
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Actually a 1.025 FG doesn't sound too bad for an RIS. Thats a lot of bourbon, but I bet it will be good after the flavors meld. For reference I had a buddies RIS that was 1.105 and 1.030 and it was delicious. This was after nearly 9 months in secondary also.

I made a 1.102 OG RIS in April that finished in primary and secondary at 1.027 (a tad high for my taste). I added an actively fermenting starter late in the summer (Bells yeast) and it dropped all the way to 1.011! So I ended up with an RIS that's over 12% after bottle priming, sheesh. Tastes pretty good, but still a little rough around the edges at 6.5 months from brew date. It should be grand by next fall/winter and I will try to forget about it till then.
Primary #1: RIS #2: Pre-Prohibition Lager
Secondary #1
: Blackberry Rhubarb wine #2: Empty #3: Cab MerMarqeNac Wine
: Two Hearts IPA, Pumpkin Ale
: Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA
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