Improving a Russian Imperial Stout Kit

[ricalli_99]

Hey Y'all,

Looking for some ideas to improve a Russian Imperial Stout Kit from Brewers Best. I got a kit and am getting ready to brew it but not quite sure how to doctor it up a bit. So...any suggestions? Let me hear the brewers!

 

[Roland_deschain]

Define “improvements “. Were you looking for higher gravity? Additional flavors?

 

[jrgtr42]

How experienced in brewing are you? If you're early on, I would recommend leaving it alone, brew it as it stands. You can maybe do something after fermentation - maybe take a gallon and toss in some bourbon (or rum, or whatever) soaked oak chips, or coffee or whatever, but I wouldn't mess with the kit as it is; they're designed and built to brew pretty good beer (presuming everything else is on target.)

 

[ricalli_99]

I have been brewing for a couple years now what I am looking for is something that might add to the kit. i.e. more hops oak chips ect... I am going to do a full boil on this kit. Just want some ideas y'all migh have to make it a great beer. Was thinking maybe some coffee or oak chips or maybe some bourbon. Just not sure what and amounts ect...

 

[ricalli_99]

Looking to add some more flavor. Maybe some more hops or oak chips or something. I just don't know what for sure.

 

[myndflyte]

I wouldn't add more hops. A RIS should not be overly hoppy. If you wanted to do anything, I'd lean towards using some oak.

 

[Hwk-I-St8]

If it were me, after the primary ferm I'd transfer to a secondary (I use a corny keg) and add toasted oak cubes that have been soaked in either bourbon or spiced rum. If bourbon, you could also add vanilla beans, toasted coconut and/or cocoa nibs. With the bourbon or rum, dump the whole thing in.

All of those are proven pseudo barrel aged approaches.

I have a stout aging now. I soaked medium toasted oak cubes in 16 oz of bourbon along with 3 vanilla beans. Dumped the whole thing in with the beer and it's been aging for about 3 months now. Based on the last sample I had, I'll probably be bottling soon. It's going to be an excellent beer I think.

 

[Roland_deschain]

I would agree with oak/bourbon or rum. Brew the kit as it is and add flavors/character with some barrel aging.

 

[IslandLizard]

I have been brewing for a couple years now what I am looking for is something that might add to the kit. i.e. more hops oak chips ect... I am going to do a full boil on this kit. Just want some ideas y'all migh have to make it a great beer. Was thinking maybe some coffee or oak chips or maybe some bourbon. Just not sure what and amounts ect...

Sounds like you've outgrown kits. Time to find good recipes and compound your own from loose ingredients.

I only used one kit, my first brew, and found it lackluster so moved on using recipes found in books and later, forums like HBT. After 6 extract brews I went AG.

Depending on the expected original gravity of the kit, you may want to boost it a bit with extra grain/extract to obtain higher gravity. Use a good yeast that will take it down to a respectable FG, so it won't be cloying. If using liquid yeast, make a large starter well ahead of brew day. Use good aeration or better yet, oxygenation, to make sure the yeast is super healthy and can finish the job.

Especially for higher gravity brews, when brewing AG or partial mash, try to implement a decent sparge volume, or too much sugar will remain behind in the mash tun.

Controlling (and restricting) fermentation temps is the best and most rewarding technique for any beer, more so the higher gravity, to prevent making rocket fuel. Any after treatment such as wood chips/cubes/spirals, vanilla, etc. soaked in liquor is up to you.

Prevent oxidation along the way. A secondary may not be needed, you can add wood, vanilla, etc. directly to the primary, and leave the beer on the yeast cake for up to 4-6 weeks after pitching.

 

[MaxStout]

I concur with the above. Brew the kit as-is. You can do more to enhance the beer with additions during fermentation.

If you like a bourbon flavor, get a couple ounces of toasted oak cubes (not chips), put them in a small jar and pour in enough of your favorite bourbon to just cover them. Do this about the same time you brew your RIS. Put the lid on the jar and let the cubes soak in the bourbon for a couple weeks. By the time your RIS has finished primary fermentation, dump the cubes--with bourbon--into the fermenter. Let it age, bottle or keg, enjoy!