Burgs
Well-Known Member
I brewed NB's Imperial Stout 8/12 - came up slightly short on OG with a reading of 1.082. Yeast used was Scottish Ale and I had prepared a 650ml starter, pitched at high krausen. Fermentation looked strong but was over curiously quickly. edit: krausen fell within 5 days.
Fast forward to 8/26 - my FG is 1.022. I had taken a reading 8/19 just for ****s and giggles and it was the same, so it hadn't budged in that week. Temperatures during primary fermentation were right at 70°F, but after my higher than I wanted FG reading, I moved the carboy upstairs where it's probably sitting at more like 76°F. I also tried to rouse the yeast cake a bit to get some back in suspension.
If this beer is "done" at 1.022, my apparant attenuation would only be 73%, and abv-wise I'm barely sneaking in to the acceptable range for the style at 8%. I will say that I tasted both samples and they were good - although I doubt they're really indicative of what this will taste like with 3 months of age on it.
So, I guess my question is - what would you do? Leave it alone? Rack onto a yeast cake to try and re-start the yeast to get a few more points off? Stop caring?
I know it will probably be ok just like this, the residual sugar isn't gross or anything - but it feels like a bit of a mutt. Too high abv for an American Stout and a bit too low for what I want in an Imperial.
Thanks in advance!
edit: some more info: my mash temp was 151°F, for anyone who'd be curious
Fast forward to 8/26 - my FG is 1.022. I had taken a reading 8/19 just for ****s and giggles and it was the same, so it hadn't budged in that week. Temperatures during primary fermentation were right at 70°F, but after my higher than I wanted FG reading, I moved the carboy upstairs where it's probably sitting at more like 76°F. I also tried to rouse the yeast cake a bit to get some back in suspension.
If this beer is "done" at 1.022, my apparant attenuation would only be 73%, and abv-wise I'm barely sneaking in to the acceptable range for the style at 8%. I will say that I tasted both samples and they were good - although I doubt they're really indicative of what this will taste like with 3 months of age on it.
So, I guess my question is - what would you do? Leave it alone? Rack onto a yeast cake to try and re-start the yeast to get a few more points off? Stop caring?
I know it will probably be ok just like this, the residual sugar isn't gross or anything - but it feels like a bit of a mutt. Too high abv for an American Stout and a bit too low for what I want in an Imperial.
Thanks in advance!
edit: some more info: my mash temp was 151°F, for anyone who'd be curious