Hi, I started a Russian Imperial Stout on Thursday 22nd August, following a recipe I'd found a while back. Beersmith suggested it would come out at 11% or so.
I'm still pretty new to all grain brewing after inheriting a kettle, cooler, mash tun etc from a friends brother who sadly passed on.
I've done a bit of extract brewing which came out ok but still getting the grips with this style, especially getting the right OG.
Anyway I messed up and bunged some DME in with my boil as I was low. I was aiming for 1.095ish and got 1.070 (like I said I'm still getting the hang of this). This bumped it up to 1.100.
I'd started a yeast starter the day before and put this in when it was cooled down. Having looked back the starter probably needed longer. Fermentation yesterday was really fast, a bubble every second give or take, but has slowed to one every 4-5 seconds today.
I had a bit of brain freeze this morning and put in a second packet of wyeast irish ale like I'd used for the starter. In hindsight it probably won't do anything due to the alcohol levels?.
So my main question, is what do I do now? Should I just let it ferment out, take a gravity reading and see where it lands up. If it lands up significantly high on the final gravity is there a way to get it going again with more yeast or just treat it as a project that didn't work and next time do a longer starter etc?
Thanks if anyone can give some advice, or if this is in the wrong area of the forum to point me in the right direction!
I'm still pretty new to all grain brewing after inheriting a kettle, cooler, mash tun etc from a friends brother who sadly passed on.
I've done a bit of extract brewing which came out ok but still getting the grips with this style, especially getting the right OG.
Anyway I messed up and bunged some DME in with my boil as I was low. I was aiming for 1.095ish and got 1.070 (like I said I'm still getting the hang of this). This bumped it up to 1.100.
I'd started a yeast starter the day before and put this in when it was cooled down. Having looked back the starter probably needed longer. Fermentation yesterday was really fast, a bubble every second give or take, but has slowed to one every 4-5 seconds today.
I had a bit of brain freeze this morning and put in a second packet of wyeast irish ale like I'd used for the starter. In hindsight it probably won't do anything due to the alcohol levels?.
So my main question, is what do I do now? Should I just let it ferment out, take a gravity reading and see where it lands up. If it lands up significantly high on the final gravity is there a way to get it going again with more yeast or just treat it as a project that didn't work and next time do a longer starter etc?
Thanks if anyone can give some advice, or if this is in the wrong area of the forum to point me in the right direction!