Unfinished Imperial Stout

[Toot]

Ok so jst brewed up one of these and fermentation has stopped at 1.036. I realised that ive used an ale yeast that won't survive in high alcahol wort and am wondering the best option:

1) get a stout yeast and finish it off then on to secondary etc

2) bottle it now and risk bottle explosion or some other problem.

At the moment im going for number 2 as it has worked so far to be about 7% ABV which would be fine but just wondering what my aproach for priming should be in regards to adding yeast and sugar.

Any help would be most appreciated

Assasin Imperial Stout
Imperial Stout


Type: All Grain
Date: 9/06/2009
Batch Size: 16.00 L
Brewer: Tim
Boil Size: 18.32 L Asst Brewer: Cate
Boil Time: 60 min Equipment: Assasins Gear
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.60 kg Pale Malt (2 Row) US (2.0 SRM) Grain 79.21 %
0.68 kg Chocolate Malt (350.0 SRM) Grain 9.62 %
0.45 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.36 %
0.34 kg Black (Patent) Malt (500.0 SRM) Grain 4.81 %
28.30 gm Sticklebract [13.50 %] (30 min) Hops 34.3 IBU
48.00 gm Saaz [4.00 %] (10 min) Hops 8.1 IBU



Beer Profile

Est Original Gravity: 1.084 SG
Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.020 SG

Estimated Alcohol by Vol: 8.16 % Actual Alcohol by Vol: 9.18 %

 

[jjp36]

Your going to need to be a little more specific. Stouts are Ales, and there are no specific Stout Strains of yeast. What Yeast did you use? I didn't see it listed in the recipe.

If you used something that was low attenuating, you could always make a starter with some higher attenuating yeast to dry the beer out. S-05 usually works pretty well, as will any of the Belgian strains (although you might get some unwanted esters from the Belgian yeasts)

How long ago did you brew this?

 

[beerkrump]

What yeast did you use?

What was your mash temp?

Don't hold out on us, we need info!

If it stalled, just rouse the fermenter. If it is in a cool location, < 65°, then move it to a warmer locale, around 70°.

Sorry about the non metric units. I'm an American, dammit.