Imperial Stout Fermentation

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MashBag
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Re: Imperial Stout Fermentation

Post by MashBag » Thu Dec 23, 2021 7:00 am

benchharp wrote:
Sun Dec 19, 2021 5:00 pm

Used an aeration paddle to mkae sure that there was plenty of oxygen in there.
https://www.themaltmiller.co.uk/product ... on-paddle/
Just a thought, what is the width of the paddle please?

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Jocky
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Re: Imperial Stout Fermentation

Post by Jocky » Thu Dec 23, 2021 8:31 am

vacant wrote:
Sun Dec 19, 2021 5:48 pm
benchharp wrote:
Thu Nov 04, 2021 10:08 am
They're the instructions.

https://www.themaltmiller.co.uk/product ... -nutrient/

Homebrew notes: Add by breaking open 1 capsule and pouring the supplement in 10 minutes prior to the end of the boil. OR, if your fermentation does not require a boil, open the capsule and pour in the supplement before you pitch the yeast.
Though the blister pack itself states "dosage recommendation: 1 capsule per 1.7 gallons (4.26 litres)".

The only time I use a tiny bit of Wilko's yeast nutrient is when I'm stepping up slants or making a starter from Proper Job dregs.
I’m pretty sure the packet says 1-7 gallons (4-26 litres), not 1.7 (4.26).

If anyone was wondering what servomyces is and why it’s expensive - it’s a zinc enriched dried yeast, so has to go through a whole growing and drying program to produce.

German brewers have to stick to reinheitsgebot, so they can’t add zinc directly to their brews. Instead they can use this because it’s technically yeast.

Daft. Although between this and acid malt I’m thinking of starting a program to cross hops with Irish Moss as I’d make a fortune from hops that are actually finings.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.

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Re: Imperial Stout Fermentation

Post by f00b4r » Thu Dec 23, 2021 9:18 am

MashBag wrote:
benchharp wrote:
Sun Dec 19, 2021 5:00 pm
f00b4r wrote:
Sat Dec 18, 2021 6:04 pm
What yeast did you use to ferment with and how much of it?
I do smaller batches than most - I have a 15l all in one.

I should have made a note of how much it yielded - I think it was around 12l into the fermentor.

I used 2 packets of dry yeast Safale S-04.

Used an aeration paddle to mkae sure that there was plenty of oxygen in there.
https://www.themaltmiller.co.uk/product ... on-paddle/
Have I read that right? 2 packs In 12 lites?
Once you get to those kind of alcohol levels you want to be going to at least those levels. It’s probably much better to brew a small beer first though and use the yeast cake.

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MashBag
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Re: Imperial Stout Fermentation

Post by MashBag » Sun Dec 26, 2021 9:14 pm

Really? I suspect you full of Christmas cheer 🤶🤶

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Northern Brewer
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Re: Imperial Stout Fermentation

Post by Northern Brewer » Mon Dec 27, 2021 4:50 pm

This is a useful presentation about big fermentations :
https://quaff.org/wp-content/uploads/20 ... tion-1.ppt

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MashBag
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Re: Imperial Stout Fermentation

Post by MashBag » Mon Dec 27, 2021 9:31 pm

Good ppt.

Certainly confirms my experience and my concern.

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Re: Imperial Stout Fermentation

Post by f00b4r » Mon Dec 27, 2021 10:57 pm

MashBag wrote:Good ppt.

Certainly confirms my experience and my concern.
In what way?

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MashBag
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Re: Imperial Stout Fermentation

Post by MashBag » Tue Dec 28, 2021 9:57 am

Page 5
"resist the urge to over pitch"

23g in 12l IMO is an overpitch.

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Re: Imperial Stout Fermentation

Post by f00b4r » Tue Dec 28, 2021 3:36 pm

MashBag wrote:Page 5
"resist the urge to over pitch"

23g in 12l IMO is an overpitch.
Hmm I would disagree That PPT appears to be aimed at commercial breweries? Although it has interesting info in it, commercial brewery pitch rates are often much higher than that used by homebrewers so you are comparing apples and oranges. An over pitch by a commercial brewery is often very different to that by a homebrewer.

For example, Gordon Strong (in Brewing Better Beer) suggests 2 packets of yeast for a 1.050 beer standard be length with an extra pack for every 25 gravity points. That is a similar rate to what was posted earlier for the 12L beer.
The other issue with very high alcohol beers is that if fermentation stalls at a high alcohol level there is a good chance you will never get it going again with fresh yeast, due to the very hostile environment (been there before myself and even Brett couldn’t shift it), hence why a lot of people make a small beer first and pitch on some of the cake (or sometime all depending on the initial batch size/strength). A slight over pitch at homebrewer level on a heavily malt driven beer may make little difference to the taste anyway, unlike with a session bitter.

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MashBag
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Re: Imperial Stout Fermentation

Post by MashBag » Tue Dec 28, 2021 5:51 pm

I agree there is little chance of a flavour issue, just seems a lot, but I am basing that on session ales, many many hectolitres of red wine and also some big washes. Never a big stout so I am happy to take your word for it.... Well TBH you and Gordon 😁😁

Thanks. I have learnt something there.

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