flow415
Member
Hi All,
I'm trying to brew a REALLY big Imperial Stout and my fermentation is stuck. I used MoreBeer's Imperial Stout recipe as a base and added more ingredients. See below:
15 lbs 2-row
1 lb Carapils
1 lb Crystal 40
8 oz Roasted Barley
6 oz Black Patent
6 oz Chocolate Malt
2 lbs Oats
1 lb Crystal 120L
1 lb Crystal 60L
1 lb Cane Sugar
10 lbs LME
Yes, I know that's A LOT of ingredients and I ended up with an OG of 1.138 and you could tell it was a bit thick before I began fermentation. I used a S-04 yeast starter (with yeast nutrients) from a previous batch of stout which brought the gravity down to 1.076 after about 4 weeks (took a while). Then I added a brand new pack of US-05 but that barely did anything. It was at 1.074 after 4 more weeks. I know I will need another type of yeast to bring the gravity down but shouldn't the S-04 and US-05 have done more? I calculated the ABV to be at 8.14% right now but I believe it should be up to about 10-11% before it becomes no longer effective. The temperature has been at a pretty consistent 65 degrees.
Any ideas on how to move forward from here and why my fermentation is stuck? What type of yeast do you guys think would be best to get the fermentation back up and going again? My goal is to get it down to at least 1.030. After that, I plan to transfer to secondary and add the following: 6 oz bourbon, vanilla beans, marshmallow extract, and cacao nibs, then ferment for a few more months before canning and storing for at least a year before opening. Please let me know if any of you have tried something like this and if you have any advice or tips. Any advice is much appreciated. Thank you!
I'm trying to brew a REALLY big Imperial Stout and my fermentation is stuck. I used MoreBeer's Imperial Stout recipe as a base and added more ingredients. See below:
15 lbs 2-row
1 lb Carapils
1 lb Crystal 40
8 oz Roasted Barley
6 oz Black Patent
6 oz Chocolate Malt
2 lbs Oats
1 lb Crystal 120L
1 lb Crystal 60L
1 lb Cane Sugar
10 lbs LME
Yes, I know that's A LOT of ingredients and I ended up with an OG of 1.138 and you could tell it was a bit thick before I began fermentation. I used a S-04 yeast starter (with yeast nutrients) from a previous batch of stout which brought the gravity down to 1.076 after about 4 weeks (took a while). Then I added a brand new pack of US-05 but that barely did anything. It was at 1.074 after 4 more weeks. I know I will need another type of yeast to bring the gravity down but shouldn't the S-04 and US-05 have done more? I calculated the ABV to be at 8.14% right now but I believe it should be up to about 10-11% before it becomes no longer effective. The temperature has been at a pretty consistent 65 degrees.
Any ideas on how to move forward from here and why my fermentation is stuck? What type of yeast do you guys think would be best to get the fermentation back up and going again? My goal is to get it down to at least 1.030. After that, I plan to transfer to secondary and add the following: 6 oz bourbon, vanilla beans, marshmallow extract, and cacao nibs, then ferment for a few more months before canning and storing for at least a year before opening. Please let me know if any of you have tried something like this and if you have any advice or tips. Any advice is much appreciated. Thank you!