Fermentation question on an imperial stout

My suggestion is option 2: let it warm up a bit and rouse. Check you gravity again in 1-2 weeks.

Even if the gravity reading in 1-2 weeks is higher than 1.028 I would suggest you just package it as is.

I recently homebrewed a clone of Hill Farmstead Everett (a Robust Porter). My OG was 1.084 (my personal target for this batch) and a final gravity of 1.033 (I was shooting for around 1.030). This beer is very, very tasty. My apparent attenuation is 59% for this batch.

Cheers!

 

What was your mash temp?

Beyond that, I'd warm it up anyways. Thats pretty cool for the yeast choice there, and it'll flocc out like a brick and give up.

Give it some heat and see what happens. Otherwise you option is to use a more attenuative strain if you want to eek out some more points.

 

Both Greg Doss and Kai Troester have published data on this. And BrewCipher takes it into account when predicting attenuation.

 

I would add a teaspoon of yeast nutrition and stir it in as well as kick it up 2 degrees to jump start it back up.

Then check Gravity in a week to see how it's doing.

 

I was actually just wondering about this. I brewed a Double IPA this weekend and forgot to add yeast nutrient at the end of the boil since I'm not in the habit of it. It's taken it's sweet time to get started, but after 42ish hours I'm starting to see thin krausens forming on both. I was surprised to see it take so long because I divided the 1.080 wort into 2.5 gal batches, and each got a full packet of rehydrated US-05.

At this point I'm inclined to let it ride and take a sample it two weeks, but was debating adding nutrient after the fact. Is that something you have experience with?

 

Neither CBC-1 nor Champagne strains use maltotriose. But... does CBC-1 eat maltose? I'm not sure, but AFAIK it does. How well it does, I dunno. Champagne yeasts strains, OTOH, are pretty bad at eating maltose. If you don't get a more definitive answer, I'd be inclined to go the champagne yeast route.

 

On a related matter, I found the below review for CBC-1 yeast on amazon:

Excellent yeast for bottle conditioning.

By David Siegfried on March 20, 2014

Verified Purchase

I am a home brewer. This yeast is specially formulated to be added to your beer during bottling. Adding fresh yeast along with your priming sugar just prior to bottling ensures a faster and more complete bottle fermentation so you can start enjoying your carbonated brew within a week rather than the 3-4 weeks it often takes when relying on the old yeast that is still present after the main fermentation is complete.

Re-Inoculation rate is as follows:

1.9g yeast per 5 gallon batch. This is about 1/2 teaspoon. For smaller batches it's about 1/10 teaspoon per gallon, or the volume of one drop per bottle.
Or you normally pitch one 11g packet in a 5 gallon batch, you can figure pitching roughly 15% of that for the re-inoculation.

Hydrate the yeast in a little lukewarm water prior to pitching it in your bottling bucket. Mix this slurry into your priming sugar solution in the bottling bucket, and then rack your beer on top of that. Bottle and condition as usual.

The yeast exhibits high flocculation and forms a tight mat at the bottom of the bottle after completion of conditioning. It's neutral in taste so it doesn't affect the flavor of your beer.

Great stuff, highly recommended.”


Cheers!