Imperial Stout Russian Imperial Stout (2011 HBT Competition Category Winner)

[abbysdad2006]

No, he was responding to an earlier question regarding adding yeast to the bottling bucket after a long bulk condintioning where you're concerned that the original yeast is no longer viable.





abbysdad, you do not want to make a starter with dry yeast. Just hydrate it in about 100 ml of water that you have boiled, then cooled to about 100 degrees. Starters are for liquid yeast.

Now, with regard to your apparent stuck fermentation, you're already up over 7.5% ABV. You need to get more healthy yeast in there. I would either hydrate another full package of dry yeast (save your half package for bottling) or make a starter with WLP001. (similar yeast to US-05) As others have said, NOT a good idea to bottle at that high of a final gravity.

Takeaway lesson from all this, when using dry yeast it is generally considered best practice to hydrate. It's easy and doesn't take that much more time. Especially when pitching into VERY high ABV wort like a RIS. Mine was also 1.098 and I pitched two hydrated packs of S-04. (a beast of a yeast) My FG got down to 1.026.

Awesome, thank you very much. Off to the LBH store today, I think. Thank you all

 

[abbysdad2006]

Ok. So I rehydrated a full pack of s-05 last night per instructions and pitched it. Checked this morning for any signs of activity in the fermenter, did not see any, my question is, should I see any?

 

[Wolfdust]

Should take up to 24 hours.

 

[roncruiser]

Ok. So I rehydrated a full pack of s-05 last night per instructions and pitched it. Checked this morning for any signs of activity in the fermenter, did not see any, my question is, should I see any?

That also tells me you likely under-pitched. The beer may not attenuate like you expect.

 

[abbysdad2006]

That also tells me you likely under-pitched. The beer may not attenuate like you expect.

Awesome, thats not what I wanted to hear.
I'll see how it goes this weekend and if I have to, should I pitch another hydrated pack?

 

[roncruiser]

Awesome, thats not what I wanted to hear.
I'll see how it goes this weekend and if I have to, should I pitch another hydrated pack?

How long has it been since you first pitched?

If under 12 hours, give it another shot of O2 and pitch another hydrated pack.

Either way, you should be seeing some fermentation soon.

 

[abbysdad2006]

How long has it been since you first pitched?

If under 12 hours, give it another shot of O2 and pitch another hydrated pack.

Either way, you should be seeing some fermentation soon.

I pitched it last night around 6 pm. It's been fermentation since 10/17/15.

 

[abbysdad2006]

How long has it been since you first pitched?

If under 12 hours, give it another shot of O2 and pitch another hydrated pack.

Either way, you should be seeing some fermentation soon.

I pitched it last night around 6 pm. It's been fermentating since 10/17/15.

 

[roncruiser]

I pitched it last night around 6 pm. It's been fermentating since 10/17/15.

Ah. I see. It's been fermenting. Don't add any O2. I thought you had just started fermentation last night at 6pm.

 

[abbysdad2006]

Ah. I see. It's been fermenting. Don't add any O2. I thought you had just started fermentation last night at 6pm.

Ya, and so far, nothing happening. I'm probably going to go to the store and get another pack of S-05 and pitch it.

 

[abbysdad2006]

Should I pitch 2 more packs or 1 more pack of S-05?

 

[WI_Wino]

Never mind

 

[abbysdad2006]

Yes I am using a hydrometer. I just checked it and the readings have not moved since I pitched the extra yeast 2 days ago.

 

[WI_Wino]

Yeah, I saw that now, sorry. I don't think pitching more yeast is going to do anything personally.

 

[abbysdad2006]

Yeah, I saw that now, sorry. I don't think pitching more yeast is going to do anything personally.

So, any thoughts on how to get this where it needs to be?

 

[philipCT]

No

Excellent little piece in Zymurgy this month on bottle carbing high ABV beers.

Recommendation was:

• at bottling time: hydrate a dry yeast in warm water
• after 30 minutes or so, add a bit of your fermented beer
• add a bit more fermented beer after 12 hours or so
• do this again after another 12 hours
• so after 24-36 hours you effectively have a small yeast starter
• then pour this yeast starter into the bottling bucket
• add your priming solution
• rack your big beer on top and bottle

This allows the yeast to acclimate to the high ABV environment before taking on the task of carbing in the bottle so it doesn't just explode as soon as it's introduced into your big beer.

I, for one, am going to do this today with an Imperial Stout that has been bulk aging for 5 months. Happy to report back on my success (or lack thereof) in 15-20 days.

 

[WI_Wino]

So, any thoughts on how to get this where it needs to be?

Brew another batch and blend after its fermented out.

Or dump and chalk this up as a learning experience.

 

[abbysdad2006]

Brew another batch and blend after its fermented out.

Or dump and chalk this up as a learning experience.

Ya, I'm not sure I like that answer.

 

[roncruiser]

Brew another batch and blend after its fermented out.

Or dump and chalk this up as a learning experience.

So, far there's nothing to learn. He or we don't know what went wrong.

 

[roncruiser]

Ya, I'm not sure I like that answer.

I wouldn't dump it. Bourbon County Brand Stout is 1.040 out of the bottle. I'd keep it and go to conditioning. I'm sure it'll be drinkable. Just age the heck out of it.

 

[applescrap]

These are the kind of comments that just make me wonder why I even engage. dump it wtf. I dont expect every beer i make to be buried in my tomb with my sarcophagus.

Perhaps your reading was wrong. I don't know anything about Imperial beers but I have brewed plenty of really strong beers and I never let them sit for very long and I don't care what their readings are. Have you tasted it I mean if you're pulling readings and stuff out anyway taste it. That's a lot better advice than dumping it don't you think. Your taste will tell you. I bet its good and I would love to drink some of it. I know nothing about brewing but it seems to me when it's fermented it's fermented when its done its done. Don't go throwing more yeast and stuff in it. You could always try to dance with it in the moonlight but you won't change the fact that this is how it chose to ferment and harmonize. If it needed to ferment it would of with extra yeast right. I did see a stuck fermentation once it was on a Mr beer kit I made that was 2 years expired.

 

[applescrap]

Okay so I read the original post recipe man I like that recipe. I just made something oddly similar but was more a Belgian used Chateau monastique and special B.... honestly dude I think the special B in that recipes the real secret... if you haven't tasted every grain in your store you're missing out. Anyways I digress my point is I racked that beer after 10 days and it was definitely better couple weeks later but letting something sit 6 months yeah that's not going to happen with me I would have already drank it & brewed it again. Maybe I need to make more beer so I can let some age etc normally I brew drink and brew. In my keg now is pumpkin beer of course! I'll make something similar to that Russian stout for Christmas i think and no I won't let it sit for ever and yes everybody at the table will love it

 

[MaxStout]

Ya, I'm not sure I like that answer.

There's a yeast for refermenting and bottle-conditioning, called CBC-1. Can you get this at your LHBS? Give that a try before dumping your beer. Give it some time and see if you can knock down the gravity.

Don't give up on it yet.

 

[TxBigHops]

Ya, I'm not sure I like that answer.

I feel bad for you. You've come here looking for help, and you've gotten a lot of conflicting advice. Some of it good, some of it bad. If it were my beer, here are some things I would and would not do.

I would NOT dump it!
I would definitely not bottle it anytime soon.
I would give it at least two to three more weeks in primary.
I would consider making a starter with WLP001 and DME. I would use some of the procedures that philip listed in post 706, but not with dry yeast, and not until after the starter is going with DME. By stepping it up with your actual beer, the new yeast will hopefully become tolerent to the alcohol level, and will chew through any remaining fermentable sugar left in the beer. (if any)
After 2-3 more weeks in primary I would rack it off of the yeast cake and trub and let it bulk age for at least a month or two.
After this length of time, I would hope that anything that's going to ferment, has fermented. You shouldn't have to worry about bottle bombs, no matter how high the FG might be.
I would bottle, adding additional yeast and enough sugar to carb to about 2.5 volumes. Although closer to 2.0 is to style, I have a feeling you're going to have trouble getting this one to carb. I don't think a little extra dextrose is going to hurt.
Put em away and forget about them for awhile. I'm betting they will take two months or more to carb.

Like I said, these are some things that I would do. You now have to decide who's advice sounds the most reasonable, and go with it. Whatever happens, you will definitely learn from the experience, and I'm betting you will still end up with some tasty beer. Just be patient.

 

[WI_Wino]

Ya, I'm not sure I like that answer.

I'm not seeing how the gravity goes down. You've repitched and haven't seen any decrease in gravity. I just don't think adding more yeast (again) will do anything, your ABV is at 7.5% already.

I hope you prove me wrong.

 

[applescrap]

I feel bad for you. You've come here looking for help, and you've gotten a lot of conflicting advice. Some of it good, some of it bad. If it were my beer, here are some things I would and would not do.

I would NOT dump it!
I would definitely not bottle it anytime soon.
I would give it at least two to three more weeks in primary.
I would consider making a starter with WLP001 and DME. I would use some of the procedures that philip listed in post 706, but not with dry yeast, and not until after the starter is going with DME. By stepping it up with your actual beer, the new yeast will hopefully become tolerent to the alcohol level, and will chew through any remaining fermentable sugar left in the beer. (if any)
After 2-3 more weeks in primary I would rack it off of the yeast cake and trub and let it bulk age for at least a month or two.
After this length of time, I would hope that anything that's going to ferment, has fermented. You shouldn't have to worry about bottle bombs, no matter how high the FG might be.
I would bottle, adding additional yeast and enough sugar to carb to about 2.5 volumes. Although closer to 2.0 is to style, I have a feeling you're going to have trouble getting this one to carb. I don't think a little extra dextrose is going to hurt.
Put em away and forget about them for awhile. I'm betting they will take two months or more to carb.

Like I said, these are some things that I would do. You now have to decide who's advice sounds the most reasonable, and go with it. Whatever happens, you will definitely learn from the experience, and I'm betting you will still end up with some tasty beer. Just be patient.

And then after all this ......four or five months later ....drink right? In meantime while you wait for 4 months perhaps wrap them in individual little beer sweaters that you knit by hand

 

[Wolfdust]

Txbighops That's sound advice, I agree with this. By the way what was your mash temperature?

 

[abbysdad2006]

Thank you everyone for all your advise. I can't remember what the mash temp was, I don't have the stats in front of me right now. I want to say about 154 or so..
So, last night I racked it to secondary with another rehydrated pack of S-05 and some yeast nutrient, per my LHBS. I plan on letting it sit in secondary for at least 3 months and the bottle.

 

[TxBigHops]

And then after all this ......four or five months later ....drink right? In meantime while you wait for 4 months perhaps wrap them in individual little beer sweaters that you knit by hand

Yup, that's exactly what I would do. I like the sweater idea. I may see if I can get my Granny to whip up a few of those for my RIS that I brewed in June, bottled in August, and will drink sometime next year. Point is, I have plenty of beers in my pipeline that are ready to drink and in their prime right now. Why would I want to drink what might be a really awesome beer well before it's prime? But that's just me. It's HIS BEER. You've said what you would do, and I've said what I would do. He should now do what HE wants to do.

 

[pigroaster]

I would crush two beano tablets (Walmart) and bring the temperature up two degrees to restart your yeast. I had an Imperial Russian Stout stop working and the beano and additional heat restarted mine. Do not toss!