RIS Attenuation

[Raize]

I just made a nice big RIS with OG 1.106.
10kg Maris Otter + 2kg Roasted Barley + 1kg Crystal mashed at 64C - give or take a degree or so either way. Boiled the wort for about five hours to get the OG I wanted. Fermented with two packs of US05 at 18C, then 24C once the krausen was completely gone.

Although the fermentation was initially very vigorous with about four inches of krausen - nearly flooding the fermentation freezer, after two weeks, it's only gone down to 1.030 and isn't showing any signs of dropping further. Is this reasonable attenuation? My wee Heavy with similar OG 1.102 went down to 1.025 and was still a sticky sweet mess...

[WalesAles]

Raize,
You should still get 10.4% abv!
Or did you want more?

WA

[BrannigansLove]

Using the alternative ABV calculation (for greater accuracy at higher ABVs), you are already over 11%, which is near the limit of US05's alcohol tolerance. How does it taste?

[Mr. Dripping]

I would've expected the final gravity to be lower than 1030.......but there is a significant crystal and roast addition which will not help in this respect.
I think in this case the yeast will have done about all it can.....less attenuation than expected, but you are pushing its alcohol tolerance.
How much yeast did you pitch?? In a beer that big, I would use double the amount I would normally use for a typical ale.
I would also have mashed at 62 and used 5% of a simple sugar in the grist to help get better attenuation.

[hazelbrew]

you could finish it with some monster like belle saison maybe?

I did an experiment on a stout kit. belle saison took it down from 1084 to 1004...

[Raize]

Kegged today.
Yep, it's very sweet and horrible. Better leave the crystal out next time and mash lower.

[McMullan]

I'd rack it off to a secondary and forget about it for a while. If you want to try something really interesting, rack onto 5% (weight/volume) banana

Edit: You've legged already? Throw a few bananas in there...

[McMullan]

I'd rack it off to a secondary and forget about it for a while. If you want to try something really interesting, rack onto 5% (weight/volume) banana

Edit: You've kegged already? Throw a few bananas in there...

[f00b4r]

I'd rack it off to a secondary and forget about it for a while. If you want to try something really interesting, rack onto 5% (weight/volume) banana

Edit: You've kegged already? Throw a few bananas in there...

Okay you have to explain what racking onto a banana will do to the beer!

[IPA]

You should have used this yeast.


Its one that I recovered from a thirty five year old bottle of Courage Russian Stout. It doesn't stop eating until it gets down to 1.014 It is now available commercially.

[McMullan]

Okay you have to explain what racking onto a banana will do to the beer!

Sounds bananas, doesn’t it? Apparently , banana is more effective than yeast extract and DAP in high gravity (stressful) fermentations, e.g blueberry wine.

Racking off can kick start suspended yeast. The banana might help them, if they’re deficient in something. They are very nutritious for yeasts too. I have no idea if it would do the trick, but it’s got to be worth a shot. It might add something nice to an RIS? I might even add a banana when I use IPA's monster stout strain

IPA, did you use any yeast nutrient for that amazing stout?

[wally]

You should have used this yeast.


Its one that I recovered from a thirty five year old bottle of Courage Russian Stout. It doesn't stop eating until it gets down to 1.014 It is now available commercially.

What was the starting gravity of that stout?

Where is the yeast available from commercially?

Cheers,

Wally.

[IPA]

Hi Wally
The OG was 1.098

If you contact Brewlab in Sunderland UK and quote their reference J1 I am sure that they will sell you a slant.

Cheers
Ian

[IPA]

McMullen said.

IPA, did you use any yeast nutrient for that amazing stout?

No just a starter of 1.040 gravity

[McMullan]

McMullen said.

IPA, did you use any yeast nutrient for that amazing stout?

No just a starter of 1.040 gravity

'IPA's 666' it is then