Imperial Stout Recipe (and Timeline) Help

Discussion in 'Homebrewing' started by mjord23, Jul 8, 2014.

Tags:
Thread Status:
Not open for further replies.
Page 2 of 2
  1. mjord23

    mjord23 Initiate (0) Jan 3, 2011 Connecticut

    I will definitely err on the colder side, got bottles already chilling down in the freezer. Thanks for all your help - I'll definitely come back with a status report after brew day!
     
    #21 mjord23, Jul 11, 2014
  2. jmdrpi

    jmdrpi Grand High Pooh-Bah (8,989) Dec 11, 2008 Pennsylvania
    BA4LYFE Society Pooh-Bah

    As others have said, if you're letting it sit for a year, then you should be good. I bottle conditioned a 10% RIS, and it took about 8 months for the bottles to carbonate.
     
    #22 jmdrpi, Jul 11, 2014
  3. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    I'd agree with this but there is one thing being overlooked and that is the alcohol tolerance level of the yeast strain being used. If the beer brewed has reached that alcohol tolerance level, there is little chance of the yeast bottle priming the beer regardless of how much time one waits. Now I believe San Diego Super Yeast has an alcohol tolerance level well above the recipe being brewed, so that shouldn't be the case.
     
    #23 koopa, Jul 11, 2014
  4. jmdrpi

    jmdrpi Grand High Pooh-Bah (8,989) Dec 11, 2008 Pennsylvania
    BA4LYFE Society Pooh-Bah

    Correct. Off the top of my head, I think I used Wyeast 1028 London Ale.
     
    #24 jmdrpi, Jul 11, 2014
Page 2 of 2
Thread Status:
Not open for further replies.