Imperial Stout maturation/bottling questions.

[markp]

I made a 17 litre batch of Alemans Imp. Stout mid June this year.
I can't find the post where Aleman discusses what he does to mature it and then bottle it.....perhaps someone could direct me to it or answer my question.

OG was a 1.100 if I remember correctly.....IBU's close to 100
Fermented in the primary for 14 days and then racked from the trub in to a corny keg on 20th June.
I haven't touched it since then.

What do I do now?? I know it is a long haul with this one :)
How long should I leave it in the corny for?.....I want to bottle it all, some for gifts, some for me.
Should I rack it in to another corny? I'm sure there will be a yeast deposit on the bottom of the corny and I feel I shouldn't let it sit too long on this.

When I bottle it, do I still need to prime it or will there be enough dextrinous material left ot create condition??
Should I re-seed with fresh S0-4?

Sorry for all the questions

 

[Muddydisco]

By alemans terms you shouldn't touch it for another 18 months!!

here's mine http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&t=5635&hilit=effin

Here's Alemans http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&t=430&start=0&hilit=effin

Might be some info on there for you :thumb:

 

[Aleman]

The information I have on RIS was that it was aged in cask for at least 12 months, then bottled and kept in bottle for a further year . . . it will improve for several years in the bottle . . . Vossy had the last bottle of my '97 vintage stout

 

[markp]

Thanks muddy.....just could seem to find that thread :thumb:
I'll have a look at yours too.

With what Aleman said I reckon I'll be bottling it this time next year.......I guess there is no problem leaving it in the cask for that long??