It's still pretty syrupy sweet. Carbonation may lighten up a bit. It's definitely active but 0 Gravity points in almost two weeks? I don't have any experience with Brett but I would imagine it would do at least a little something in that much time. I'm certainly in no hurry to get at this batch so next step is to forget about it until the fall and see what happens.
Suggestions for failed Imp. Stout
- Thread starter davehenry
- Start date
Help Support Homebrew Talk:
It's still pretty syrupy sweet. Carbonation may lighten up a bit. It's definitely active but 0 Gravity points in almost two weeks? I don't have any experience with Brett but I would imagine it would do at least a little something in that much time. I'm certainly in no hurry to get at this batch so next step is to forget about it until the fall and see what happens.
cantrell00
Well-Known Member
- Joined
- Jul 6, 2013
- Messages
- 840
- Reaction score
- 116
Probably your best bet... Hate that it is so sweet... That sux for sure..
Yeah. It's still 10 points high. I'll probably brew another batch with US-05 soon to replace it. I have a feeling it's going to be a dumper. At this point it's just become a personal challenge and an experiment.
It'll taste less sweet when it's carbed up.
If you get to the verge of dumping this batch and want one more shot at keeping it alive, try a pound or so of simple sugar in the fermenter, with some champagne yeast if necessary. That'll dry it out a bit further, so even though it won't ferment the unfermentables that are currently keeping it sweet, it won't seem as sweet. If you want to take that a step further, use burnt sugar syrup: pound of sugar and half a cup of water in a thick-bottomed saucepan; low heat until the sugar is all in solution (shouldn't require much if any stirring); low-med heat until it's dark and tastes burnt, then submerge the pan in water up to the level of the sugar to stop cooking. You can stop it earlier for more caramelly flavors, but I'm suggesting burning the sugar because that added bitterness will help counteract the sweetness of the unfermentable sugars already present in the beer. You could also add lemon juice (for the acid) for a more traditional caramel syrup or DAP to make it more like Belgian Candi Syrup, but for burnt sugar that stuff's not really necessary.
chuckthebutcher
Well-Known Member
- Joined
- Apr 29, 2015
- Messages
- 95
- Reaction score
- 27
Same thing happened to me. I had an imperial stout go to 1.031 after 10 days. Bubbled for another 2 weeks, and when I checked it again it was still 1.031. Also, I wouldn't consider 1.031 a stalled fermentation on an imperial stout that big, or even higher. Mine tasted great.
Check out this Gold medal NHC winning Imp Stout that finished at 1.04. http://wiki.homebrewersassociation.org/BadenovRussianImperialStout
Check out this Gold medal NHC winning Imp Stout that finished at 1.04. http://wiki.homebrewersassociation.org/BadenovRussianImperialStout
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Stepping back a bit. Does anyone have any ideas of what this bubbling is from? A 1 inch thick ring of foam all around the outside of the surface? I've heard that Brett has a krausen like sacch so it can't be that.
Looks to me like krauesen that never dropped and floated over to the edges of the carboy. Once it reached the walls, it's held by two surfaces - beer below and glass beside, so it's not going to float back to the middle at that point.
If your airlock's still bubbling, could be off-gassing? I let my first couple brews go for several weeks because they kept bubbling and I thought they were still fermenting. Nope, just getting CO2 from fermentation out of solution. It can happen constantly for weeks, maybe longer. If your OG isn't moving, that might be your answer. Or you might be getting some Brett activity, but it's moving slowly enough that you haven't seen any clear changes in OG or a big krauesen yet. That wouldn't surprise me, since the Brett you pitched started off small, in a relatively hostile environment with lots of alcohol and little sugar for it to ferment, and I'm pretty sure Brett's a slow mover anyway.
If your airlock's still bubbling, could be off-gassing? I let my first couple brews go for several weeks because they kept bubbling and I thought they were still fermenting. Nope, just getting CO2 from fermentation out of solution. It can happen constantly for weeks, maybe longer. If your OG isn't moving, that might be your answer. Or you might be getting some Brett activity, but it's moving slowly enough that you haven't seen any clear changes in OG or a big krauesen yet. That wouldn't surprise me, since the Brett you pitched started off small, in a relatively hostile environment with lots of alcohol and little sugar for it to ferment, and I'm pretty sure Brett's a slow mover anyway.
My LHBS didn't have 099. I tried two packets of rehydrated EC-1118. A week later, pretty much nothing, 1.044 . It's been pretty warm in the house too.
Got down from 1.100 to 1.024 the first time we brewed this years ago. Now we get a lot better overall eff, figured I'd use the same grist and just go nuts with it. 1.122 to 1.044, guess we got a shade better attenuation this time. Still tastes good, obviously very rich though. Oak + rye whiskey + copious vanilla bean, we were going for Goose Bourbon County Vanilla Rye, should definitely be that "desserty" and thick.
Got down from 1.100 to 1.024 the first time we brewed this years ago. Now we get a lot better overall eff, figured I'd use the same grist and just go nuts with it. 1.122 to 1.044, guess we got a shade better attenuation this time. Still tastes good, obviously very rich though. Oak + rye whiskey + copious vanilla bean, we were going for Goose Bourbon County Vanilla Rye, should definitely be that "desserty" and thick.
Similar threads
