10 replies to this topic

[Thirsty]

So I brewed a RIS to 1.100 on Jan 8, pitched 2 packs of rehydrated and foamy S-04 (for 5 gallon) Ripped through primary and krausen dropped within 5 days. I checked the gravity at 2 weeks in, and I was at .038. Put a heat belt on it, and swirled to rouse yeast for a couple days, checked today week and a half later, still .038. I usually get attenuation in the 70s and I think it should get under .030, but hasnt. telling me my yeast is all done, or my wort was low in fermentables. I did use 3# of DME and 4# of coen sugar (for 12 gallon batch- my buddy takes half home, his is at .040), and mashed at 152. Sounded to me like it wasnt too dextrinous. So I am thinking my options are:1. Leave it the way it is, borderline cloying, but real big and chewy2. Rehydrate and pitch 2 more packs of S-04, will it last in the alcohol? just over 8% right now. 3. krausen with some actively fermenting amber that has been fermenting since friday also with S-04. krausen dropped today, but it is still real active. If so how much? I dont really want to rob too much from the amber to accomplish this, is a quart enough to rekick the RIS into gear?

[realbeerguy]

My experience with S-04 has been around 65%, so your FG is there. Fermentis calls S-04 (&S-05) as "medium" attenuation, but my experience has 05 finishing lower. In fact 05 tends to chew thru the sugars.Maybe try some 05 rather than more 04.

[MakeMeHoppy]

I don't believe adding more of the same yeast is going to help. I think your flavor profile from the yeast is pretty well set, I would recommend using some high alcohol tolerence yeast to finish the job. You may also be correct that if you have excessive non-fermentables in the wort no yeast is going to help you with that.

[DaBearSox]

S-05 or Champagne yeast should take you down

[zymot]

S-05 or Champagne yeast should take you down

I suggest you go with S-05 over champagne yeast. champagne might work too good and dry out your stout) Use Go-Ferm when you re-hydrate.

[beerbaron]

come blend it with my RIS that finished too dry

[Thirsty]

come blend it with my RIS that finished too dry

heh, not a bad idea! I went with the us-05, I'll check gravity next week hoping I can squeeze something out, but I figure I will oak this batch now, hadnt planned on it originally, but oak seems to add another layer of almost astringent dryness, maybe it will mask anything cloying.

[zymot]

I brewed a Baltic Porter, a cousin to the RIS.I had a chance to measure it this morning. OG was 1.100 and finished 1.030. It tastes great. Do not be afraid to let your taste buds direct this beer. I use my hydrometer and refractometer regularly. If my mouth says it tastes good and the hydrometer says tries to tell me otherwise, I go with the flavor.zymot

[denny]

How much 05 did you pitch? It may take several packs.

[Slainte]

Also it may take getting the yeast active first before adding it to the beer. Not by rehydrating only, but by making a small starter (pint should do it) and pitching that into the RIS when it's at high krausen.With a high alcohol and low pH environment, the yeast might need some help getting started.

[Thirsty]

How much 05 did you pitch? It may take several packs.

I only had 1 pack, and I rehdrated at 90 deg, got some good blooming foam. I really would love the 10 pts, but even just 4-5 may make all the difference in the world. And I think the oak may scrub some of the sweetness off as well, so this may actually be a good marriage- because my oaked beers are usually a tad dry after aging a year, this may add the deep complexity and residual I need to survive the lay down.