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What would I risk if I reused this yeast? A stuck fermentation? Is it simply due to the yeast being stressed from te higher abv?

@denny can i ask why yeast from a high og fermentation shouldnt be reused? Just curious since I have zero experience with this. Is it that the yeast are too stressed at that point? What would I be risking pitching fresh wort on top? A stuck fermentation?

155 is good enough IMO. You could also try a 90 min boil to get closer to your target yield of 5gallons and your target OG. Most stouts I make I do a 90 min boil and some as long as 120 mins. Every batch is different so its all about hitting your targeted numbers.

what temp did you mash at? Mashing at higher temps gives you more body but less fermentable sugars. 2 lbs of flaked oats should be plenty to give you that good mouthfeel your after so maybe try mashing at a higher temp. I usually add some carapils and/or wheat to my stouts for added body as well.

Not an expert on this subject but I think your on the right track with opening the bottles to add more yeast/sugar. I brewed a stout last year that aged on oak for about 5 months. I did not add extra yeast at bottling and it carbed up fine but took about 6 weeks. Very weird that you did add...

Congrats! I once brewed a big stout with wlp545 and it was a definitely a hit with my friends.

I have only brewed over 1.080 on my system once before and yes it has been at the expense of efficiency. This imperial stout was no exception to that. I brew with the grainfather and have limited tun capacity so I feel on larger grain bills I can never quite get the proper mash thickness and...

So i've got two imperial stout brew days coming up. Was going to make big starters for both and use the 1056 to ferment the fist stout having an estimated OG of 1.094 and and the wlp002 to ferment the second stout of OG 1.107. Maybe this is more common than I know of but I had the crazy idea...

replacement o-rings and keg lube ordered.

Upon closer inspection, I noticed a very small tear in the O-ring on the post, so I'm going to replace this and re-check. I didn't even know the the disconnect opened up, need to play around with it a little and figure that out. Thanks for the help!

I have brewed this clone twice now and it is one of my favorite ipa's. Thanks for sharing!

I have gone through almost 2 full CO2 tanks before I could find this leak...yes i'm a noob when it comes to kegging but I guess learning the hard way is sometimes best, right?: I've included a picture below, but what I am asking you experienced keggers out there is i'm not sure if this leak...

I brewed a DIPA yesterday and pitched a healthy 1L starter of WYEAST 1056. Checked on it this morning and the blizzard of yeast activity that I normally see was super chunky with a lot of yeast floating at the too. The krausen looked healthy I just have never seen these chunks of yeast before...

Thanks. Cant wait for my first pour out of the keg. Been botting way to long!:mug:

I am new to kegging and just bought this perlick tower to dispense my homebrews but it came with a strange fitting on the end of the beer lines and I have no idea how to connect it to my ball lock kegs. Help please...

Very interesting stuff, thanks for sharing!

Excellent write up, thanks for the detail. I am pretty much sold on this "all in one" unit and wont be too upset to leave my 3 tier gravity system in the basement for awhile to collect some dust....especially during the cold Chicago winters! The grainfather website indicates they are expecting...

thanks for the detailed response. I have a long way to go with my understanding of fermentation. I'm going to move it back upstairs where it is warmer and hopefully get lucky.

I am brewing an imperia ipa and pitched the yeast (WLP001)when the wort was at 70 degrees. 24 hours later, the temp had risen to 77 degrees. I choose to move it down to my basement floor to cool it off and let it sit for a few days. I just checked it again and the temp had gone all the way...

Found it on Brewers Friend. I just googled Belgian imperial stout and it was one of the links that popped up. Wounded good and I had to give it a try. I missed my OG by a whopping .04 something. Recipe said it was supposed to be around 1.108 and mine ended up at 1.074. Regardless, it tasted...