I was reading a brewing book at lunch today (Sad I know) and I came across a reciepe for a partial mash russian imperial stout. Can't remember the exact fermentables but it was somewhere in the ballpark of 4 LME with 250gms each of choc malt, roast barley and black patent some brown sugar or molases.
The yeast was a champagne yeast, red star I think.
It went on to say it would need seven weeks in primary and 6 weeks in secondary, this seemed an awful long time, does this sound odd to you?
I am thinking of trying an RIS when I get another fermenter, can't tie my only one up for two months!
BTW I can't say what book I was reading as it is probably not that well respected here. :unsure:
The yeast was a champagne yeast, red star I think.
It went on to say it would need seven weeks in primary and 6 weeks in secondary, this seemed an awful long time, does this sound odd to you?
I am thinking of trying an RIS when I get another fermenter, can't tie my only one up for two months!
BTW I can't say what book I was reading as it is probably not that well respected here. :unsure: