Russian Imperial Stout

[skb]

Guys I did a RIS on weekend and realised I stuffed the O2 only did 10seconds... Not sure what i was thinking ..... This was Saturday and as species it is fermenting but not crazy so worried it will not get there. I am away is it too late to do a second addition of O2 on day 6 (I am away right now)

 

[Yob]

probably yes, implications are it may struggle to finish.

get fermenting something like a mid so you can dump it onto the cake if need be. has worked for me in the past and is a better option.

 

[skb]

That sounds like a plan as the RIS can go a while will do another fairly generic beer and then dump the RIS on it which will probably be day 14 of the RIS.. I assume that is what you meant

 

[Yob]

That sounds like a plan as the RIS can go a while will do another fairly generic beer and then dump the RIS on it which will probably be day 14 of the RIS.. I assume that is what you meant

yep, when the RIS slow or stops, its handy to have a cake at the ready... dont collect any yeast from both, the initial RIS yeast will be in bad health and the cake will do its job but be destroyed in the process..

the RIS wont care

 

[Lord Raja Goomba I]

I did mine (albeit it was only 1.085 from memory) with skimmed krausen from a mild at high krausen.

Took off like a rocket.

 

[Moad]

Just drink it flat

 

[dannymars]

what are you guys finishing at for a RIS?

my last one finished @ 1.020... but tastes fantastic, so I guess that's right. Beersmith estimated 1.018, so not far off.

 

[Yob]

what are you guys finishing at for a RIS?

my last one finished @ 1.020... but tastes fantastic, so I guess that's right. Beersmith estimated 1.018, so not far off.

last one I did finished at 1.030 but well balanced so you dont notice it... down from 1.135 so was actually right on style (pfft) guidlines.. well, at least the maximum bit of the guidelines anyway...

 

[skb]

I have noticed some blogs say add champagne yeast towards the end... It doesn't sound right to me I thought that would be too dry. Are all of the above just using normal beer yeast ?

 

[Yob]

there are a LOT more simple sugars in Champagne, hence it gets to a drier state..

its just the alcohol tolerance and the fact that RIS can get well beyond the threshold of normal beer yeast ~%10-12

yeast management is critical on RIS's, heaps of oxygen at the start, careful temperature management.. and a bloody backup plan...

 

[Killer Brew]

Got my last one down to 1017 using nottingham.

 

[Yob]

Got my last one down to 1017 using nottingham.

from?

 

[Killer Brew]

Sorry. From around 1085. Lower end of OG for the category

 

[Mardoo]

I have noticed some blogs say add champagne yeast towards the end... It doesn't sound right to me I thought that would be too dry. Are all of the above just using normal beer yeast ?

I've found the champagne yeast strips a lot of flavour. Not what I'd use. I quite like the White Labs Super High Gravity, but there are plenty of yeasts you could use.

 

[skb]

there are a LOT more simple sugars in Champagne, hence it gets to a drier state..

its just the alcohol tolerance and the fact that RIS can get well beyond the threshold of normal beer yeast ~%10-12

yeast management is critical on RIS's, heaps of oxygen at the start, careful temperature management.. and a bloody backup plan...

Yes sadly I stuffed the oxygen amount up did 10 seconds only (no idea why) hence the scramble to backup plan (the good thing is the fermenter is still bubbling along but I expect it to die out way to early.. Yeast cake is one backup plan my other thought was a yeast top up. I have yeast 4347 Extreme Fermentation pack (no idea why) but fearful of using this. Another backup I was thinking of doing a starter and pitching that.

 

[skb]

I've found the champagne yeast strips a lot of flavour. Not what I'd use. I quite like the White Labs Super High Gravity, but there are plenty of yeasts you could use.

Thanks ! I will rule champagne yeast out then

 

[Yob]

Cake is better, I've had touched getting starters to get a foot hold at the place you're at

 

[Mardoo]

This is true. It's a suicide pitch at this point. When I pitched the Super High Grav at a similar point it took 2 weeks for the beer to move a point, and another 2 for it to finish up.

 

[skb]

I actually have a Irish Red Ale fermenting on WLP004 do you think that is a good cake to use ? I was worried it may add too much fruit into the mix but I notice it's heritage is Stout. Do you guys have any experience with this yeast ?

 

[Yob]

Unless it was super hoppy, probably won't matter in a RIS too much, I'm not overly familiar with using the yeast but you aren't aiming for yeast character at that point so dumping at the lower end of the temp scale is what I'd do if it was all I had on hand, raise it a degree a day after the first 24hrs