Russian imperial stout stopped...

[Bailey]

Hi again, another stuck fermentation although this time not that surprising i suppose....
This is the recipe

Original Gravity (OG): 1.120 (°P): 28.0
Final Gravity (FG): 1.024 (°P): 6.1
Alcohol (ABV): 12.52 %
Colour (SRM): 73.1 (EBC): 144.0
Bitterness (IBU): 114.1 (Average)

38% Maris Otter Malt
30% Pilsner
8% Brown Sugar, Dark
5% Vienna
4% Roasted Barley
3% Amber Malt
3% Flaked Barley
2% Carafa III malt
2% Chocolate, Pale
2% Crystal 120
2% Rye Malt
1% Black Malt

3.2 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
2.8 g/L Cascade (7.8% Alpha) @ 30 Minutes (Boil)
4.2 g/L Citra (11.1% Alpha) @ 30 Minutes (Boil)


Single step Infusion at 67°C for 90 Minutes. Boil for 60 Minutes

Fermented at 20°C with WLP530 - Abbey Ale x1

Notes: 300g amber sugar crystals
400g barbados cooks sugar

Recipe Generated with BrewMate[/b

Brewmate says its currently at 11.5% needs to get to 12.5%. Has been in primary for over 5 weeks and stuck for 2. Roused and warmed up etc. to no avail. Yeast was wlp 530 in big starter.
Any ideas please??? :wha: :wha:

 

[graysalchemy]

What is the actual gravity you mashed at 67 which may be the cause. I did a 9% barley wine and mashed lower at 65c on alemans recommendation to lower the non fermentables. These beers usually take a long time I would leave it, it's not going anywhere and that abv its unlikely to pick up an infection. I take it you are going to age it in bulk for a year or so?

:thumb:

 

[Bailey]

Hello again Grays, thanks for your reply.Actual gravity is 1.032 Mashed at 66 degrees so maybe thats it. Do you think I should transfer to secondary or leave it??
Its surprisingly smooth but very warming. Also how am i going to get any fizz in this f##ker?? How long would you leave it and how would you prime.
I Was planning to brett this do you think that might drop a few more point???
Thanks again

 

[graysalchemy]

The expert on this is Aleman. Usuall this type of beer takes years to mature. My barley wine was matured in secondary for 10 weeks and bottled but even after 4 months showed little sign of carbonation. Give aleman a pm.
:thumb:

 

[Bailey]

Cheers Grays, you really are a great help. I'll pm him now

 

[borischarlton]

If you give it some Brett you will also do well to add some oxygen, this can. E done by dropping it into secondary. The Brett will take it down to 1010-1008 ish but will take a while. If you do, keep 5 litres or so of the original in a demijohn so you can see exactly what is does to the flavour, it's incredible.

Rob

 

[Bailey]

Thanks will wait another week then halve and try the brett. :