'Stout Fellow' Russian Imperial Stout

[Aleman]

I'd start rousing now Steve . . .Good stir with a sanitised spoon to scoop wort from the bottom to the top twice a day . . . do it for 2 days then leave it.

[EccentricDyslexic]

Ok mate, i have given it a good stir top and bottom now. Will keep an eye on it, the spoon tastes yum afterwards, just a bit sweet!

Steve

[EccentricDyslexic]

Well I just checked the brix and it was 13, didnt seem to be doing much so i poped in the hydrometer to double check....

1.026!! over 10% alcohol!

Had a better taste and boy is it alcoholic! Makes me doubt the refractometers acuracy...

Scatered Fellows ashes today under a Honey Locust "Ruby Lace" which we planted yesterday in his memory. So fermentation seems to have ended at the same time Fellow's journey also completed. Very appropriate i think.

Will give it another week in the fermenter then i will keg it for 8 months ish. Does that sound appropriate?

Steve

[Aleman]

That sounds as though its going well . . . Refractometers are always unreliable with fermenting wort . . . particularly with high levels of alcohol.

As time goes on that alcoholic taste will mellow, as will the pepperiness from the roast malts, and you will start to get Chocolate, Liquorice, tobacco, leather . . . . and a lovely warming feeling as it slips down.

6 to 9 months should be a minimum aging really but the beer will be good at that point anyway

[coatesg]

[quote="EccentricDyslexic"]Well I just checked the brix and it was 13, didnt seem to be doing much so i poped in the hydrometer to double check....[quote]

Yup - refractometers don't read out in a straightforward manner when there's alcohol in solution (but there is a conversion available but it's very long winded - some of the brewing software would help do this).

Nice job in all by the sounds of it - 1.026 is a pretty good result from that OG, but 2 or three weeks total in the FV should be fine.

[EccentricDyslexic]

I've just checked the hydrometer and its now down to 1.024, so something's still going on even though i have now removed the aquarium heater. It smells lovely, so keen to get it in the keg so its safe!

I did use beer engine to check the brix acuracy, but its way out...I've no idea whats going on with that!

Steve

[pantsmachine]

Wait wait and wait again. There's a lot for the yeast to do in a brew like that and it will slow down. I'd leave it a full week and take another reading. Monster! If it stops around 1.020 that's an 11%+brew. Small bottles i think?

I wasn't kidding. Even when its stable for a couple of days the yeast will still be working away albeit at a much reduced rate.

[EccentricDyslexic]

I'm just surprised the yeasties are still working at that alcohol level!

Small bottles would be ideal, but unfortunatly i only have 500ml bottles! I think i will have to do aq run-up with a Fursty Feret, Old Empire then on to a Stout Fellow!

Steve

[Aleman]

I'd certainly give it 14 days in the primary to really get it as low as possible. . . . Ideally you want at at something like 1.020 although it is acceptable now. . . . Nottingham has the potential to go further.

If you are looking for small bottles you could always get mini buds at 207 ml . . . around 12 quid for 20 . . . I'll leave it to your conscience as to what you must do with the contents.

[EccentricDyslexic]

Thanks Aleman for the pointer...i will see if i can donate the contents to my brother...he will drink anything! Will those mini bottles take normal caps?

Stout Fellow has been in the FV for 8 days now, i will give it the full 14 days and drop it into a cornie for 6 months...then I'm affraid I'm not gonna be able to resist having a sample! Nicely in time for xmas...

steve

[Aleman]

I don't have anyone I could donate the contents to . . . 80 Bottles

Take normal size caps no problem, and they will take pressure as well. I tested a half dozen to close on 4 volumes of CO2 (above Belgian carbonation rates), for three months in the warm with no breakages (Ok They were in a plastic box just in case)

[bellebouche]

Those yeast pics - just magic! I did a literal gasp at the first one. Pure brewing awesomeness.

I hope the beer turns out well, should be coming right at xmas time I'd have thought - a perfect winter warmer. Well done!