Russian Imperial Stout

Discussion in 'Beer Kit Brewing Discussion.' started by Grizzly Notations, Jul 4, 2019.

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  1. Aug 27, 2019 #121

    Grizzly Notations

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    I'm almost tempted to give it a week more than normal, I mean, if the gravity continues to drop, should I just continue to leave it until such time that it comes to a dead halt?
     
  2. Aug 28, 2019 #122

    Grizzly Notations

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    Sorry, I completely got this wrong. This morning it was 1.120. No, it hasn't gone up, I just gave you the wrong reading from my s**t handwriting. Saturday it was at 1.150.
     
  3. Aug 28, 2019 #123

    Norse John

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    It has given me an idea though, howabout a 20% strength stout liqueur, using a similar ingredient mix? A bit like a man version of tia maria.
     
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  4. Sep 6, 2019 #124

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    So, quick update. The gravity is falling at snails pace now, so chucked in the hops last night. Only going to give them a couple of days and then I will transfer it all into a second FV with the Bourbon Oak Chips. It's currently sat at 17.06% ABV. I had a small taster last night and it is very very boozy, which is good for me. Only concern was... There's quite a bit of excess Chocolate Malt floating around. Any ideas on how to reduce this and ending up in the bottles?
     
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  5. Sep 6, 2019 #125

    uDicko

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    Gelatin or Time in FV before packaging
     
  6. Sep 6, 2019 #126

    uDicko

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    Trick is obviously to keep as much compacted in the buckets. Cold crash, finings all work. Some better than others.
     
  7. Sep 6, 2019 #127

    Grizzly Notations

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    What is cold crash exactly? And Finings? Like the ones you get for home wine kits etc?
     
  8. Sep 6, 2019 #128

    Grizzly Notations

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    Okay. So just been reading up about Wine Finings and I can't seem to get a clear answer as to how exactly they work. Can anyone explain?
     
  9. Sep 6, 2019 #129

    uDicko

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  10. Sep 6, 2019 #130

    Chippy_Tea

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    I use KwiK Clear which is a two part beer and wine fining (gelatin & kieselsol).


    Most fining agents work by attracting the positively or negatively charged particulate matter suspended within the wine, causing these particles to bind to the fining agent and precipitate to the bottom of the fermenting vessel for effective racking. Below is a handy guide for making sense of the many fining agent options.

    This discusses many of the popular ones - https://www.winemakersdepot.com/Fining-Agents-Cheat-Sheet-W148.aspx
     
  11. Sep 7, 2019 #131

    Oneflewover

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    Hi. Not quite sure what you meant by "there's quite a bit of excess Chocolate Malt floating around". Are you saying that there is crushed grain in the fv? If so I'm not convinced that finings are going to help.....
     
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  12. Sep 7, 2019 #132

    Grizzly Notations

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    Exactly that. I'm just going to sieve it.
     
  13. Sep 7, 2019 #133

    Oneflewover

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    Probably your best bet to be honest, perhaps strain though a muslin-lined sieve?
     
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  14. Sep 7, 2019 #134

    Grizzly Notations

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    That's what I was thinking.
     
  15. Sep 8, 2019 #135

    Pirate_Pete

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    What I've done in the past is this.

    When bulk priming I usually connect the FV to the bottling bucket via the taps.
    But when I bulk prime something with floaties in I sterilise a paint straining bag.
    Put that in the bottling bucket and then syphon from the FV into the bottling bucket.
     
  16. Sep 19, 2019 #136

    Grizzly Notations

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    Brewed and bottled. 16.8% Abv. Bourbon BA Imperial Stout.

    20190919_203102.jpg 20190919_203108.jpg
     
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  17. Sep 19, 2019 #137

    uDicko

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    Where did you go for the caps? I've got where I go.... Just curious
     
  18. Sep 20, 2019 #138

    Grizzly Notations

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    Your Brew.
     
  19. Sep 20, 2019 #139

    Brew_DD2

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  20. Sep 20, 2019 #140

    Grizzly Notations

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    It's stupidly boozy and sweet.
     

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