Do imperial stouts always ferment like crazy?

[Tony Palmer]

You need a 50% headspace, and keep the temperature under control. Commercially they use back pressure, fob breakers or anti foam addition

 

[BeerCat]

Further to my previous post about combining a Youngs AM Porter and a Coopers Stout kit, I take it I should only use one of the yeasts to get this going?
That was always the plan, but reading some of the comments here I think it’s a must to start it off slowly

For a high gravity beer i would triple or quadruple the normal amount of yeast and use beer nutrient.

 

[samale]

Or use part of a previous brews yeast cake. If it makes it easier

 

[Brewdogpunk]

For a high gravity beer i would triple or quadruple the normal amount of yeast and use beer nutrient.

Thank you, does that still apply given the responses on here about nuclear level blow offs?
Just want to minimise the risk of a gargantuan error

 

[kodak79]

Thank you, does that still apply given the responses on here about nuclear level blow offs?
Just want to minimise the risk of a gargantuan error

First you talk about big jugs and now massive blow offs - I'm wondering if I'm in the wrong forum.
:-)

 

[BeerCat]

Thank you, does that still apply given the responses on here about nuclear level blow offs?
Just want to minimise the risk of a gargantuan error

Using enough yeast should prevent stalling and ensure full attenuation. Also important to aerate well.