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Yup, I do a 14% Imperial Stout every year but getting past that has proven to be a challenge without producing too sweet of a beer. I love pushing the my brewing limits though.

I brewed a 1.127 OG belgian ale with plans of adding 5lbs of beet sugar during fermentation for a calc OG of 1.173. My ingredients were 100% belgian pale mashed at 145. I pitched on top of a yeast cake of WLP530 (previously fermented a 5% ABV belgian). I oxygenated for the first couple...

ABV tolerance is 12% on that, I need to be closer to 15% which is why I use 099 as my second yeast pitch.

I'm trying to accomplish this with no sugar adjuncts. Did you use any sugar to get your RIS to attenuate that much?

I took another reading about a week ago, unfortunately it was only down to 1.043. I do know that in the past I saw a very slow lag in the 099 doing it's thing....sometimes weeks....but it usually takes off another 10 points. I'm going to pull another reading this week since it's been over 2...

Update, about 5 days into the fermentation I had a SG of 1.045. I pitched the 099. It's been another 4 days since then so I plan on taking another reading today. Things are looking good so far.

Nice Mb, 78% attenuation. Looking forward to hearing your results after the additions.

Yup, meant 1.132

Brewed my "Black Tuesday Inspired" stout on Friday. 4th time doing it. OG was 1.032....I was a bit off with anticipated OG being 1.040. My goal is to hit 15% with no sugar adjuncts. Pitched a 4L starter of WLP002 and my next pitch will be a 2L starter of WLP099. The lowest I have ever got this...

Brewed it yesterday. Hit my first mash temp perfectly at 140 and held it for 60 minutes. I think I missed my 2nd step mash temp. It was really difficult getting the grains mixed with the wort again after raising it to heat for the stepped temp goal of 156. My thermometer in the middle of the...

So after some more thinking here is my plan. Single 15G kettle BIAB Grain weight 35lbs Water to Grain ratio 1.25 Add 10.9 gallons of water at 149.9 strike water temp, Mash for 60 minutes at 140. False bottom is installed. Winch up grain bag so it's out of the wort and above the pot...

Good point. I guess I never really thought about pitching the 099 earlier. I'm going to try the step-feed method as described. Now on the step mash, this would be my first time doing it. For my purpose of trying to get the most fermentable sugars do doing the 2nd step, 156 alpha, really help...

Wow, got home from work happy to see so much activity on my post. Just to bring a little clarity.....I have done this beer in a very similar recipe and manner 3 times....2 of those were successful in getting my FG into a acceptable range 1.035 (13.5%-14% ABV) and the most recent attempt #3 quit...

I am preparing my massive 1.14 original gravity stout recipe. Last time I brewed this I had and issue hitting a reasonable FG and the beer ended up too sweet, FG was 1.056. I desire to get closer to 1.035-1.030 FG this time. Assuming my fermentation techniques are already appropriate (large...

There house yeast strain typically attenuates in the mid 90%'s. In a big beer maybe in the 80's. This is what they told me. Just more info to pass along.

Great info, thanks for sharing the PDF. I have made 3 beers that were similar to BT. I have had difficultly getting past ~14% but I also have never used adjuncts. My next attempt will be with adjuncts to gain a few more points. They do use a house strain yeast that attenuates very very high. I...

My goal is to simplify my brewing process, cut down the time, reduce space needed, and continue brewing great beer. I have been doing BIAB in a 15g boilermaker for about 5 years. I typically do 5 gallon batches 6-9%, occasionally do some 10-12% brews, and once a year do a 15% stout which maxes...

I do not believe they filter but I am unsure if they bottle condition with a different strain. I have done a tour of their brewery.

I soak the outside. The barrels I get are pretty fresh. If it's been sitting for 3-6-12 months you may not be able to get it to seal this way and may have to fill.

I have brewed this beer 2 times before with and never got this result. My OG was 1.153, basic ingrediants 30lb MO Also couple pounds of flaked barley, special B, Crystal, chocolate, totaling 20% of the grain bill. I mashed at 150 for 90 minutes. Primary yeast was an English ale yeast...