First Imperial Stout

[rtrevino]

Im brewing my first imperial stout tomorrow and will gladly take any advice. Specifically Im doing AHS Cannon Ball Stout recipe with an intended OG of 1.100 and FG of 1.29. I also plan on adding some rum soaked oak chips to the secondary for some added flavor. I have made a 2 L starter and pitched 2 viala of WLP007 yeast and had it on my stir plate for 24 hrs, looks like a lot of yeast production butsalk signs of life have subsided so I think it's maxed out. I will ferment and age at 67F and most likely bottle at the end of the secondary. Any suggestions from those who have either done this or a similar recipe?

 

[day_trippr]

Use a big wide blow off tube and temperature control to ~65°F 'cuz wlp007 is a strong fermenter and with that OG it's gonna go nuclear...

Cheers!

 

[baldilocks]

Perhaps even split the batch into two separate containers for the primary to reduce the amount of loss.

 

[rtrevino]

Got it brewed and in the fermentation chamber but holy hell I had a hell of time. Damn suck sparge!

 

[Tall_Yotie]

If it were me, and this is only personal preference, I would split the batch between the oak chips (if you are bottling that is, half kegs sound like a pain). That way you can tell how the Imp Stout is with and without the oak.

But yes, get a blow off valve on that beast!

 

[rtrevino]

Here is an update for those interested I'm trying this AHS recipe. It's been in the primary now for almost 2 weeks and is still bubbling away. The fermentation was really aggressive and even with a blow off tube there was still a little mess. I'm going to take a gravity reading Monday and see about racking to the secondary if the numbers are close to finishing. Once in the secondary ill add the AHS rum soaked oak chips and sample after 7 days to determine if the oak should stay in for roughly 3 More days. When I rack off of the oak chips I'll either keg it for a few months or bottle age it, not too sure yet. Suggestions on bottle aging vs kegging?

 

[Tall_Yotie]

Quick note, as I am doing this fast from my phone:

Do not rack until fermentation is complete, not when you reach around the expected FG.

As for bottling vs kegging, that is purely a personal choice regarding your style of drinking and sharing.

 

[tdogg]

As for bottling vs kegging, that is purely a personal choice regarding your style of drinking and sharing.

+1. i have been kegging more and more, but i like to bottle "special" beers like this so i can save some and enjoy them as they age.

 

[d4rkbrews]

I just finished my first Imperial Stout as well. I added heavily toasted oak cubes that I marinated in bourbon for about a week prior to adding to the secondary. If I were to do it again I would have soaked the cubes for a good month or so--the oak flavor is good but the bourbon is pretty subtle. Here is my recipe and a few notes if you're interested:
Honey Bourbon Imperial Stout

 

[rtrevino]

I pulled a sample and took a gravity reading and it's showing to be 1.022 but the little yeast are still fermenting by looks of the air lock. Should I just rack to the secondary or let it I bottom it completely?

 

[Tall_Yotie]

Don't rack until fermentation is complete. Yeast is the timer, remember that.

 

[Yankeehillbrewer]

Check your gravity again in a couple of days, if it's still at 1.022 then you should be good to go. It wouldn't hurt to leave it in Primary for another week or two though. For Bottling Vs. Kegging, I prefer to bottle my big,ageable beers. Mostly because I only have 4 Kegs and hate to tie up a keg if I don't have to.

 

[OldWorld]

I would not use the rum soaked oak chips...If you screw it up in that regard your beer will taste more like spiced rum or fruit cake.

If you do use rum and oak I'd suggest using a blend of rum and vodka...Neutral grain spirits will take away some of the dominant flavors of the rum.

Yes some rum spice would be great...but if you over do it the results can't be reversed. It's better to be subtle with the rum than dominant. All that hardwork converting the malts to sugar could be lost to a one dimensional rum taste.

I've had booze soaked oak homebrew and most of them are way too dominant in the booze department. Just remember neutral grain spirits will add more alcohol to your stout but not contribute to the flavoring...

So yeah go ahead and rum it up...I'd use a good rum like Appletons. It is truly one cut above Baccardi. Lord knows I love my booze

 

[kyleobie]

Here is an update for those interested I'm trying this AHS recipe. It's been in the primary now for almost 2 weeks and is still bubbling away. The fermentation was really aggressive and even with a blow off tube there was still a little mess.

Last night I pitched an active yeast cake onto a RIS wort and even with a blowoff tube the CO2 blew the carboy cap onto my ceiling. Your experience makes me feel better!