Fermenting Midwest's Imperial Stout

[dcodd87]

ingredients for this recipe include 6 lb. Dark liquid malt extract, 6 lb. Amber liquid malt extract, 8 oz. Chocolate Malt, 4 oz. Caramel 120L, 8 oz. Roasted Barley specialty grains, 3 oz. Glacier and 1 oz. Willamette.

Just finished this on 5-28-13 and started to ferment. Im fermenting it pretty low for the start,roughly about 62 degrees. My question is when should i start increasing the temperature. Being that it is a very high SG 1.098, my guess would be to allow a slight warming after the initial jump start of fermentation to allow the yeast to completely do their job.

Plan to primary for about 3-4 weeks, then transfer to a secondary carboy for the long haul, hopefully as long as i can wait.

Any input or ideas would be appreciated GREATLY!!!

 

[duboman]

IMO, you begin raising the temperature as the active fermentation begins to slow and gently rouse the yeast by agitating the vessel. You don't mention the yeast so I will assume a clean ale yeast so I would raise to about 68 and hold until FG, then rack to secondary and let it bulk condition.

 

[dcodd87]

Safale US-05

 

[duboman]

Safale US-05

Yup, that's a clean ale strain so proceed as mentioned prior.