Mizamook
Well-Known Member
Hallo!
This might be my first post. But I've been enjoying your help while lurking in the shadows, so thanks!
I've got me here one 5-gallon batch of Russian Imperial Stout, namely "Bear Chested Putin" extract/partial mash kit from Home Brew Stuff (my favorite supplier "brewing enabler" which got me going in this hobby - no affiliation, just satisfaction to report).
I managed to coerce a tad higher starting gravity from the kit, so started at 1.097+ and pitched two US-05 satchets dry. (I know. I'm a bad person ... I've done more reading of late and will start hydrating pre-pitch from now on, but except for this stout all my beers have come out lovely).
Had up to 2" krausen for a few days, then it started to settle. Left it in primary from the 8th to the 16th of September, then to secondary (I'm reading that's not necessary anymore)
At transfer, SG was 1.032. Target FG is 1.026.
10 days later it's 1.030, and nearly a week after that (today) it's 1.028, maybe 1.029. (darn my eyes)
Getting closer. I had contacted Home Brew Stuff to ask advice, especially fearing it stalled, and they were helpful and encouraging, and also agreed on my idea/plan for going forward. I come to you to ask advice on how and when (details follow).
Right now the aroma and flavor are making me happy. Perhaps a tad sweet, but a lovely bitterness that feels at once intriguing and round with nice depth, and makes me want to sample more.
My idea is, since from what I've read on this forum that these bigger stouts really come into their own after some time (months at least), I should:
1. Transfer 3 gallons to a 3 gal carboy, topped up & airlocked
2. Transfer 1 gallon to a jug, topped up & airlocked, or to multiple (or combination of) 64-oz growlers and 32-oz Grolsch growlers
3. Bottle the remainder in a bomber and 12-oz bottles, capped, with carbonation drops.
I make mead and wine, and have learned that putting "works in progress" or remainders into capped beer bottles is a good way to sample stuff without cracking the larger vessels or bottles.
So to finish my idea out: I have a stack of oak flooring out in the shed. It's unused, and unfinished. I have this concept that, based on how it smells (not sure if it's red oak or white oak but it smells good) that I'd cut off the outer 1/8" of it, removing most of any infective stuff, and cut it into kerfed cubes, and possibly toast, roast, or char some. I would then add it to my various aging vessels (after soaking in bourbon maybe, as suggested, or not, I dunno ... I'd have to go get some bourbon).
What I haven't figured out is how much to add, (by weight?) per vessel ... perhaps NOT to add it to the 3-gallon carboy, but DO add some to at least two 1/2 gallon growlers ... maybe a heavy char on one, and very light roast on the other ... and then ... for how long?
My intent is to determine that, and after some span of time, bottle with carbonation drops, although I would have to perhaps add a tad of yeast?
I welcome any comments and or suggestions!
Cheers!
This might be my first post. But I've been enjoying your help while lurking in the shadows, so thanks!
I've got me here one 5-gallon batch of Russian Imperial Stout, namely "Bear Chested Putin" extract/partial mash kit from Home Brew Stuff (my favorite supplier "brewing enabler" which got me going in this hobby - no affiliation, just satisfaction to report).
I managed to coerce a tad higher starting gravity from the kit, so started at 1.097+ and pitched two US-05 satchets dry. (I know. I'm a bad person ... I've done more reading of late and will start hydrating pre-pitch from now on, but except for this stout all my beers have come out lovely).
Had up to 2" krausen for a few days, then it started to settle. Left it in primary from the 8th to the 16th of September, then to secondary (I'm reading that's not necessary anymore)
At transfer, SG was 1.032. Target FG is 1.026.
10 days later it's 1.030, and nearly a week after that (today) it's 1.028, maybe 1.029. (darn my eyes)
Getting closer. I had contacted Home Brew Stuff to ask advice, especially fearing it stalled, and they were helpful and encouraging, and also agreed on my idea/plan for going forward. I come to you to ask advice on how and when (details follow).
Right now the aroma and flavor are making me happy. Perhaps a tad sweet, but a lovely bitterness that feels at once intriguing and round with nice depth, and makes me want to sample more.
My idea is, since from what I've read on this forum that these bigger stouts really come into their own after some time (months at least), I should:
1. Transfer 3 gallons to a 3 gal carboy, topped up & airlocked
2. Transfer 1 gallon to a jug, topped up & airlocked, or to multiple (or combination of) 64-oz growlers and 32-oz Grolsch growlers
3. Bottle the remainder in a bomber and 12-oz bottles, capped, with carbonation drops.
I make mead and wine, and have learned that putting "works in progress" or remainders into capped beer bottles is a good way to sample stuff without cracking the larger vessels or bottles.
So to finish my idea out: I have a stack of oak flooring out in the shed. It's unused, and unfinished. I have this concept that, based on how it smells (not sure if it's red oak or white oak but it smells good) that I'd cut off the outer 1/8" of it, removing most of any infective stuff, and cut it into kerfed cubes, and possibly toast, roast, or char some. I would then add it to my various aging vessels (after soaking in bourbon maybe, as suggested, or not, I dunno ... I'd have to go get some bourbon).
What I haven't figured out is how much to add, (by weight?) per vessel ... perhaps NOT to add it to the 3-gallon carboy, but DO add some to at least two 1/2 gallon growlers ... maybe a heavy char on one, and very light roast on the other ... and then ... for how long?
My intent is to determine that, and after some span of time, bottle with carbonation drops, although I would have to perhaps add a tad of yeast?
I welcome any comments and or suggestions!
Cheers!