Imperial Stout (with variants). Seeking advice. - Page 4 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > Imperial Stout (with variants). Seeking advice.
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Thread Tools
Old 12-11-2012, 03:16 PM   #31
Feedback Score: 0 reviews
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,965
Liked 231 Times on 211 Posts
Likes Given: 128


An 11.7% stout will take awhile to carb if you didn't add any fresh yeast at bottling. My recommendation is to do nothing at all. I bet they will carb given a 65-70F environment and a few extra months. The extra time in the bottle will take the edge of this massive brew and taste better anyway.

I brewed a 12% RIS back in April, and I've drank exactly 1 beer so far. It did carb after 4 weeks, but I added some fresh yeast at bottling. I have my second bottle in the fridge for the next few weeks to enjoy after Christmas. But the bulk of these will be enjoyed this spring and next winter.

Primary #1: Mugged a Monk Paters #2: Empty
Secondary #1
: Blackberry Rhubarb wine #2: Empty #3: Cab MerMarqeNac Wine
: Chocolate Rye
: RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA, Belgian Dark Strong, Umlaut my Kölsch VII
solbes is offline
Reply With Quote
Old 12-11-2012, 05:55 PM   #32
Feedback Score: 0 reviews
Join Date: Jun 2012
Location: Salem, NH
Posts: 961
Liked 112 Times on 94 Posts
Likes Given: 34


My RIS has been in the bottles for 4 months, and it still has almost no head, but it has some carbonation, but its perfect for the style. My RIS is right around 12% also. Good Stuff, now put that stuff away for a few months, if you can.

sweed is offline
Reply With Quote
Old 01-08-2013, 04:31 AM   #33
Feedback Score: 0 reviews
Join Date: Feb 2012
Location: lawrence, ks
Posts: 590
Liked 25 Times on 20 Posts
Likes Given: 8


@sweed & tbrown4. The second half of my RIS that I secondaried on oak and whiskey didn't carb either even after waiting a few months. I used champagne yeast (it's a dollar!), which is alcohol tolerant to 20% give or take. It had no problems carbing up after I put a mL of the rehydrated EC1118 into each bottle. I'm actually glad these didn't carb, because I would have had them drank by now if they had. I drank my first bottle last night, about 9-10mo after brewing, and it's fantastic!
Queue: King Tut ale, BIG barleywine, Desire mead, .
Fermenting:Denny Conn's vanilla porter
Bottled: <1.060: AHS Aniv Wit, lemon wheat, Blonde rye.
<1.090: How Rye I Am, Rye wheat ale, spiced tripel, tripel w/orange, baltic porter, skeeter pee lime and lemon w/cranberry, Milk stout.
<1.110: Reverend clone, IIPA. Chocolate RIS, Bourbon Barrel Quad, chocolate RIS w/oak & whiskey
>1.110 OG: Double W (inspired) stout, Choco milk Czar, Mephistopheles (inspired) stout..
looneybomber is offline
Reply With Quote
Old 01-11-2013, 12:36 AM   #34
Feedback Score: 0 reviews
Join Date: Feb 2012
Location: Baltimore, MD
Posts: 117
Liked 3 Times on 3 Posts


looneybomber....thank you! this is exactly what I was looking to do. Went to the LHBS this afternoon to get some random supplies for brewing this weekend and grabbed a few packages of EC-1118. Much appreciated!
tbrown4 is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Stout kit stevehardt Extract Brewing 4 07-25-2012 11:35 PM
Imperial stout K5MOW Extract Brewing 10 06-30-2012 09:16 PM
Rough Stout Recipe Idea - Seeking Some Advice Commander_Nate Extract Brewing 5 10-03-2010 08:16 PM
Imperial Stout jawats Extract Brewing 3 07-09-2009 03:05 AM
Imperial Stout buckeyemike75 Extract Brewing 4 10-19-2006 02:06 AM

Forum Jump