Belgian Imperial Stout

[jmc]

Thanks JMC, really helpful. Few quick questions if that's ok...

Is the last photo of candi sugar solidifying? I see you added the golden syrup and candi sugar 8 days in, did you dissovle the candi rocks and heat the solution up prior to pitching?

1kg of rauch malt seems like a fair bit - were the samples particularly smokey?

Yes last photo is of rocks solidifying on some foil in a flan-tin.

I added rocks to about 1L of beer and heated to dissolve then added when around 50C or so. New tin golden syrup - tin cleaned / scalded then added direct.

Samples not that smokey, but rauch malt taste is a very personal thing. I used it partly to add 'something' extra and as a user-upper.

I'd agree with Mr Dripping about the IBU and the mash temp.
You need to do all you can to help the yeast my making wort very fermentable.

I added sugars after main fermentation as yeast can be lazy and just ferment easy sugars first and leave some more complex ones in the malt,
Adding later forces them to do the hard work first then you reward them with some easy sugars to help them when they are getting knackered.

[pads72]

Cheers JMC & Mr Dripping, great advice and much appreciated. Gonna take it on board and adjust. Will update when I get time/space to brew it (need to get the current Vienna Lager out of my temp. controlled fridge!)

[WalesAles]

Vienna Lager out of my temp. controlled fridge!)

Oooooooh look at you with a temp. controlled fridge! You lucky, lucky b`std.
Next thing you know you`ll probably win a competion and get to brew your own beer in a Brewpub!
That Brewsters got lovely Tatts!
WA

[pads72]

Bring it on WA, bring it on!

The Brewster Nancy is a great laugh, really welcoming front of house