Nottingham in a RIS

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Tubbsy9876

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Howdy all,

Call this a learning experience for others.

Last weekend I spent the day making my big Russian Imperial Stout - to cellar for a couple of years.

Big grain bill was a struggle on my little 50L system, but I eventually got my gravity to 1.095 with the help of a little DME late in the boil. I has heard things about English yeast in big beers, and my last couple have struggled to attenuate, taking way longer than usual

As such, I Pitched 3 dry packets into my RIS, hydrated first then a little wort added to reduce osmotic shock.

This thing has exploded. In 2 days it's down into the 30s, my blowoff tube hastily assembled was barely able to keep up. And the end is in a bucket of sanitiser, going like a spa bath!

Yeast struggle in high strength wort..... so they say. I had planned for a long ferment, but it looks like this will be done super fast - with a lot of it in my fridge and blowoff bucket
 

Sidney Harbour-Bridge

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Noto is an excellent yeast for high gravity beers and ferments real quick, it's also a great attenuator, 80%+, you probably could have got away with only one packet too.

You will need all that patience keeping it for 2 years
 

MHB

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Well, I think you would get better beer with a bigger (than1pk) pitch. The LALLEMAND BREWING Calculator says 27g which is around the 2½ mark, assuming 23L in the fermenter.

Good choice of yeast for the style, with a good big pitch no reason it can’t get to FG in 5 days, a few more days to make sure would be a good idea.
Would expect it to pull up around 10%ABV, maybe just a touch under.
Mark
 

MashBasher

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I had a similar experience to you. So impressive, I recorded it in a video over here:


Notty is now my preferred choice for the Irish Dry Stout I put down annually.

I’ve been making the same recipe for 25 years. This years (NOT the one in the video) is very, very good.

My experience tells me it’s best to always pitch plenty, keep it cool @18C, and give it a about a week post terminal gravity to clean itself up before packaging.

No ground breaking insights there, but Notty is a ripper. Enjoy your RIS.
 
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Cloud Surfer

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I can’t keep my hands off my RIS, so the only way I’ve found to build up stock for aging is to keep brewing it faster than I drink it.

Another good RIS yeast is Mangrove Jack M42. All my RIS is between 12.5% and 14.5% using M42. I do pitch 4 packets, but it powers through fermentation and always gets into the 1.026-1.028 FG range, which I think is the perfect FG for a big RIS.
 

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