January TD - Russian Imperial Stout

[Ozzy2001]

Cinnamon, rum, and vanilla.

 

[Thegreenchilemonster]

Cinnamon, rum, and vanilla.

Yum!

 

[grantmichaels]

#vanilla

 

[jbeer32]

 
Final Gravity at 28
 

 
Racked on top of Organic unsweetened cacao nibs

 

[jbeer32]

Bottled. I hope that the yeast can carb this. I have never made a beer before over 10% and am worried that they may be too tired to do so. We will see

 

[Ozzy2001]

It's easily fermented sugar. They should be up to the task. I need to get mine kegged so I can get the beer gun out and bottle it.

 

[Thegreenchilemonster]

I'm wondering the same thing. Bottled 1-9-17.

 

[Ozzy2001]

Almost carbed up. It may not have attenuated like I hoped but pretty damn tasty with the cinnamon and vanilla. Definitely digging it.

 

[Thegreenchilemonster]

I haven't cracked a bottle of my RIS yet. I'll try one in the next few days to see if it has carbed up at all.

 

[grantmichaels]

Everyone talking about 10's like they're Tactical Penguin ...
Is there even a single yeast strain that quits at 10? ...

Even the temperamental saison strains will give you 10 if you keep the pressure down ...

 

[jbeer32]

Sigh... My fears have been realized.  Opened up a bottle yesterday after sitting in a warm room for 2 weeks and Flat.  Just the faintest hiss when popping off the bottle cap.  Reading beer forums on the internet tells me that it can take months to properly carb up a bottle conditioned big beer.  I fear that the gallon + wort that I lost due to blowoff I had in the beginning of fermentation took a large amount of yeast with it and my numbers were low to begin with.  Any thoughts on how to speed up the carb process other than time?
 
 

I haven't cracked a bottle of my RIS yet. I'll try one in the next few days to see if it has carbed up at all.

 
greenchile, has yours carbed up properly yet?

 

[grantmichaels]

In the future, I believe Lallemand CBC-1 is good for this purpose ...
 
 

 

[Thegreenchilemonster]

Sigh... My fears have been realized.  Opened up a bottle yesterday after sitting in a warm room for 2 weeks and Flat.  Just the faintest hiss when popping off the bottle cap.  Reading beer forums on the internet tells me that it can take months to properly carb up a bottle conditioned big beer.  I fear that the gallon + wort that I lost due to blowoff I had in the beginning of fermentation took a large amount of yeast with it and my numbers were low to begin with.  Any thoughts on how to speed up the carb process other than time?
 
 
 
greenchile, has yours carbed up properly yet?

It's half carbed. That was a pretty hard pour too.

 

[JoynersHotPeppers]

What is very funny, I had ZERO head on my Black Chocolate Stout last night hahaha - I was like WTF!
 

 

[Ozzy2001]

I kegged mine so I could carb it up and beer gun it.

 

[wheebz]

Remember, RIS dont need to be like same volumes as other beers. I carb mine to around a 2.35 to a 2.4,  while most others are a 2.5 to 2.55

 

[grantmichaels]

i like whatever 8 psi at 37F is ...