Proxxy3813
Member
- Joined
- Oct 22, 2013
- Messages
- 6
- Reaction score
- 0
Hello I recently tried an all grain imperial stout recipe and after 3 days i have basically no noticeable activity in the airlock. Mashed in at 154F for 60minutes on 22lbs of grain with 7 gallons of water into an improvised cooler mash-tun, strained the grain off brought 6 gallons of very tasty wart to a boil and added my hops addition, cooled it in an ice bath down to yeast temp and pitched my starter. I originally had the wort in a 6 gallon ale pale bucket with an attached blowoff tube, after 1 day i noticed there was some wart that was pushed out from under the lid I'm guessing from foam up and the tube bubbling like crazy. 2 days in and it was still bubbling rapidly from the 1/8in tube, day 3 the bubbling was slightly slower and by day 4 it had seemingly stopped which perplexed me. Fearing i was loosing gas around the lid of the bucket I decided to transfer the wort to a sanitized carboy and attached the airlock.
> I used 2 vials of WLP007 one vial with a one liter starter
> I shook the mixture daily to add oxygen
> The mixture did indeed smell very boozy
> No mold no off colors
> There was a clumpy thick yeast cake at the bottom of the bucket
> Gravity reading was about 1.04, we forgot to take an original gravity (drinking and brewing tends to lose steps) but brewers friend estimated it at 1.11.
> Airlock moved a little bit day 5 but is no longer bubbling.
Could this possibly be correct? (almost 9% abv in just 5 days?) Id expect something like that from champagne yeast, but ale yeast? Do i possibly have a stuck fermentation?
All input is greatly appreciated!
> I used 2 vials of WLP007 one vial with a one liter starter
> I shook the mixture daily to add oxygen
> The mixture did indeed smell very boozy
> No mold no off colors
> There was a clumpy thick yeast cake at the bottom of the bucket
> Gravity reading was about 1.04, we forgot to take an original gravity (drinking and brewing tends to lose steps) but brewers friend estimated it at 1.11.
> Airlock moved a little bit day 5 but is no longer bubbling.
Could this possibly be correct? (almost 9% abv in just 5 days?) Id expect something like that from champagne yeast, but ale yeast? Do i possibly have a stuck fermentation?
All input is greatly appreciated!