RIS finished at 1.033...still too high?

[Callacave]

Just transferred my first RIS to secondary for bulk aging. It was in primary for a month.

For yeast I used 1084 Irish Ale. OG was 1.116, FG is 1.033...ABV 11.1%

This is the biggest beer I've made to date. I tasted during transfer to secondary, but I've had a nasty head cold for a while, so my ability to taste and smell were compromised. Of course I got sweetness with some alcohol heat, but it was suprisingly smooth. It wasn't bad at all for such a young brew.

Just wanted to know peoples experiences with an FG in the low 1.030's on this type of beer. Will this be too sweet? Should I repitch something to bring it down in the 1.020's? IBU's are 86, so I think I've got enough bitterness to back it up.

I'm leaning towards letting it be and in about a year have an awesome RIS. Just would like opinions from all of the awesome people on this forum.

 

[Misplaced_Canuck]

I had a 1.112 OG/1.031 FG RIS that took a good few ribbons. So.... I wouldn't sweat it.

MC

 

[aiptasia]

The only way to know is to taste it. From the description, it does sound like it'll have a definite malt presence. Only by tasting it will you find out if it's to your liking.

 

[cluckk]

Age it from where it is. It sounds like you did a great job on a big beer. Next year you'll be enjoying it and blowing your BMC drinking friends away when they taste a real beer.

 

[mtnagel]

I made an imperial stout kit from Midwest and it came with champagne yeast, which you pitched before going to secondary. You could try that to lower the FG.

 

[g-star]

You're at 72% attenuation, and the range for that yeast is 71 - 74%. It's done.

You can avoid this relatively high FG in the future by mashing lower (145-148F) and using a more attenuative strain. In my experience, this helps the drinkability of these huge beers.

 

[Callacave]

You can avoid this relatively high FG in the future by mashing lower (145-148F) and using a more attenuative strain. In my experience, this helps the drinkability of these huge beers.

Don't have my notes on me at the moment, but I believe I did mash at 148. Next time I think I'll try a touch lower.

Thanks everyone. I'm going to leave it alone. Hoping with time the roast character comes to the front and I have a great RIS!