I know 25% alcohol tolerance for wlp 099. However, it brewed an Imperial Stout of 20 liters, which was an og 1.138. Ten days later the FG was 1.082. Of course, I made a four-liter starter. Is the fermentation speed slow at 099? I plan to add one more 099 . What do you think?
Recently I brewed OG 1.138 , 20 liters of Imperial Stout. After the fermentation is over, I'm going to put a toasted coconut and a cinnamon stick in here. I'm going to put 800 grams of toasted coconut and 4 sticks of cinnamon. Is that too much?
Have a nice day :)
Waited to long to ask this but I have print the labels today.....
I have an imperial milk stout with coconut, vanilla, and Rye Whiskey soaked Oak Chips in it. I am struggling with where to enter it. Here is what I narrowed it down to:
30 A - Spice, Herb, or Vegetable Beer (coconut is...
What do you think is the best size can for an Imperial Stout with 9.0% ABV? Looking to move from a single glass bomber to a smaller pack of cans. Please comment any other size variation of cans or package you would prefer. Cheers!
With the seasons changing, I am set to have my first go at brewing one of my favorite styles: Russian Imperial Stout. This will also be my first attempt at BIAB so my first full mash. I have an 8 gallon kettle so I have to supplement with LME after mashing.
6 lb Maris Otter + 6.5...
This brew is from Ron Pattinsons Homebrewers Guide to Vintage Beer, which focuses on British brewing recipes from the last 200 years. I am curious if anyone else have brewed any of these historic beers and if they have any advice...
I have an Imperial Stout that I brewed back Jan 27th. It's been sitting in secondary for about 3 months now and everything was just fine - just haven't been able to get to bottling till this month. All of a sudden about 3 days ago I noticed there was some floaters in it. They appear to have...
Greetings from Italy
What yeast do you recommend for a very complex and malty Imperial Stout of 12% ABV? I'm uncertain especially between WLP 002, 028, 090 or 007. What are the differences in flavor of these yeasts?
Does anybody have Struise Black Albert recipe?
Or, in your experience, can anyone give me some tips to clone Black Albert? (OG, FG, IBU, malts, percentage of roasted malts, etc.).
Any advises would be good...thanks :)
I haven't brewed anything new/solo in quite awhile. Used to brew with a neighbor, but he's off the sauce now. We brewed lots of IPAs/APAs, and never ventured too big.
Looking for an all grain stout recipe that will be 12% plus & thick. Something that will stand up to possible adjuncts.