RIS stout FG advice please.

[micmacmoc]

I made my biggest beer so far a week back. A stout that came to 1100.OG. It flew off to a raging ferment so I had to put the fermentor into a large bucket as it was foaming over the top. I wonder when I should bottle it? Its down to 1032 right now. I don't want it to sit it the fermentor for ages when its not going to drop further. I have it heated to 18C. If it stays at 1032 would that be about right?
Recipe:
20litres
MO 8706
choc 306
r barley 360
crystal 204
porage 475
coffee 350

yeast is Malt millers ale yeast no.2

Having dspent five years making hoppy golden beers I've suddenly found a taste for strong stouts, especially with a decent cheese and cured meats, bloody lovely....and I now weigh over 13 stone for the first time in my life! Best cut down on the cheese.

[Mr. Dripping]

What temperature did you mash at and how much yeast did you pitch?
1032 seems very high to me and I would be aiming for around 1018 personally.

[micmacmoc]

I mashed at 65C, the yeast was one pack of 'ale yeast 2' from malt miller, it took off massively. I had to beat it back with a broom before it grew legs and murdered me in my bed!

[micmacmoc]

I also wondered about now adding some sugar to thin it out. It's gonna need a fair bit of bottled maturation. Any thoughts?

[Ben711200]

I've only used that yeast once, and it was with a higher gravity (1.080ish) beer. It stalled at 1.024 and I ended up using Nottingham to bring it down to something more acceptable. I'd definitely use a little sugar to stop it being too cloying

[Deebee]

I've only used that yeast once, and it was with a higher gravity (1.080ish) beer. It stalled at 1.024 and I ended up using Nottingham to bring it down to something more acceptable. I'd definitely use a little sugar to stop it being too cloying

Sounds a little high to me.
I made a barley wine at 1.104 and use plenty of nottingham. Beersmith suggests an FG of 1.020. It was at 1.020 on Monday so I will check again this evening.

could almost suggest you might have underpitched too. What is the alcohol otlerance of that yeast?

[bigchris]

I think you're right, should cut down on the cheese.

I had a similar problem so cut most of the food out and went on the ' Beer Only Diet' . . . . I lost three days

Chris

[micmacmoc]

Ha! Beer and cheese go so much better together than wine and cheese do in my opinion, it helps keep the palate clean whereas wine tends to stop the taste compared to a decent ale. I love dark malty strong ale with a great stilton, but a quality cheddar (Cornish crackler is superb) is the dogs nadgers with a decent IPA.

The maltmiller site says the ale yeast will tolerate up to 9.4% so I probably need to stick something else in it, I have 'ale yeast 1' 'west coast style yeast' and Windsor in my freezer, would any of these do? Also as far as adding sugar goes, if I boil up 350g cane sugar , let it cool and then stir into the fermenter will that be correct?


Am thinking of doing a classic English ale next week with the 'experimental CF103 Hop from MMiller, something in the style of eldridge popes royal oak or Ringwoods old thumper. Anyone else tried this hop before?
Thanks folks.

[Deebee]

Based on your OG and current gravity you have about 8.2%.
My guess is you underpitched. I would personally get some s-05 or nottingham rehydrste and add two packs

[Ben711200]

Of your other stocks, 'Ale Yeast 1' is very similar to Nottingham, by the way

[micmacmoc]

I did the sugar and water trick on this as well as a pack of notty, got it down to around 1015, thinned it out nicely with the sugar too. Bottled it a week ago. This is one I hope I won't be tempted to drink too early. Lovely coffee aroma. Thanks for help and advice everyone. Without JBK and all who help I would still be making average beer from kits.

Another RIS up next, have just barrelled 40 pints Old Thumper from GW's recipe book so have a decent yeast cake to do battle with. I have about a pint of this, should I just stick it all in? Would that be 'overpitching'? What harm would that do?

[Deebee]

Would imagine it will be fine. Just let it sit a while to drop out