The Mad Russian - Imperial Stout

[JonBrew]

Sounds like the kveik yeast has fought the good fight but is now done. I'd be inclined to use champagne yeast to bottle condition this megaloden esque stout. I think most champagne yeast are rated up to 18‰ abv.

The safale F2 data sheet says over 10% but not sure how high it would actually tolerate.

 

[strange-steve]

I was really hoping to not have to use champagne yeast, but there was actually a big krausen on the kviek starter this morning so there's life there at least (I think it's a bit cold for it in my kitchen, hence the lag). I think I'll put botlling off for a day or two, let the starter finish up then crash it and add a little of the yeast to the bottling bucket and hope for the best. If crossed fingers and mindless optimism aren't enough then I suppose reseeding the bottles is a final (though really not ideal) option later down the line.

 

[JonBrew]

I was really hoping to not have to use champagne yeast, but there was actually a big krausen on the kviek starter this morning so there's life there at least (I think it's a bit cold for it in my kitchen, hence the lag). I think I'll put botlling off for a day or two, let the starter finish up then crash it and add a little of the yeast to the bottling bucket and hope for the best. If crossed fingers and mindless optimism aren't enough then I suppose reseeding the bottles is a final (though really not ideal) option later down the line.

I understand your reluctance to use champagne yeast. I just think that for such a one-off beer such as this, if it were me, I wouldn't want to take any chances.

However, if the kveik starter has taken off then I imagine it would be good to bottle prime the beer.

What about krausening with a kveik starter instead of crashing it first?

 

[strange-steve]

What about krausening with a kveik starter instead of crashing it first

Actually I have been thinking about this since foxbat mentioned it previously, but again I was a bit reluctant cos I've never done it before. But after a read of Braukaiser's guide I thought it might be the way to go.

I used the krausen calculator on brewer's friend and added half a litre of the starter plus a little table sugar which should give around 2 vol/CO2. Will it work? Effed if I know, but it's done now anyway. 44 bottles, mostly 330ml with a few 500ml incase it's worth entering a comp or two.

 

[strange-steve]

The plastic test bottle from yesterday has firmed up already, this brew continues to confound me.

Btw, as soon as I can confirm proper carbonation I'll get a couple of these posted out to @Ajhutch for winning the "guess the ABV" competition. There's also a bottle each for @Zephyr259 and @BeerCat as thanks for supplying the seemingly bullet proof yeast

 

[Sadfield]

I think we've all learnt something from this endeavour. Thanks.

 

[Zephyr259]

Thanks Steve, great project.

 

[Ajhutch]

Thrilled to have won! It’s been a really interesting read and I’m massively looking forward to tasting the finished product.

 

[Ian9365]

Definitely something to aspire to, well done mate

 

[strange-steve]

Well it's been a week since bottling so thought I'd open a bottle to check carbonation. I'd describe it as nonexistent. Bugger. A very small hiss on opening, poured with no head and not a hint of carbonation on the tongue.

Edit to add: the flavours are great though, I can't believe how smooth the alcohol is even this young.

 

[Gulpitdarn]

Well it's been a week since bottling so thought I'd open a bottle to check carbonation. I'd describe it as nonexistent. Bugger. A very small hiss on opening, poured with no head and not a hint of carbonation on the tongue.

Edit to add: the flavours are great though, I can't believe how smooth the alcohol is even this young.

I've had a Big beer exactly like this, without carb or head but I've enjoyed it all the same and would even consider brewing again WITHOUT any intention of carbing or heading.

 

[Zephyr259]

Thinking about it most of my kveiks have over carbed a bit so maybe it'll slowly plod away?

 

[IainM]

I'm in the same boat. My measly 12% Mole RIS is pancake-like. Hopefully it'll improve with time. After all, there some Cantillon vintages that take a few years to carbonate.

 

[An Ankoù]

I had one that took over a year to carbonate. Until then it had the taste and consistency of creosote. By the time it was ready there was hardly any left!
I must look up that recipe and avoid it in the future,

 

[strange-steve]

It's possible that it will get there eventually but my optimism is beginning to fade, I've a feeling I pushed the yeast a tad too far. Next time I'll try a sensible OG, something like 1.135

 

[An Ankoù]

It's possible that it will get there eventually but my optimism is beginning to fade, I've a feeling I pushed the yeast a tad too far. Next time I'll try a sensible OG, something like 1.135

It's only a week. Some beers take much longer than that. I don't even taste my bottled beers before 4 weeks (unless it's a weissen or wit) and most need 6 weeks.
Don't give up hope just yet.
Of course, if you're trying to talk yourself into getting another death-brew on the go, then yeah, it's ruined. Start again.

 

[strange-steve]

It's only a week. Some beers take much longer than that. I don't even taste my bottled beers before 4 weeks (unless it's a weissen or wit) and most need 6 weeks.
Don't give up hope just yet.
Of course, if you're trying to talk yourself into getting another death-brew on the go, then yeah, it's ruined. Start again.

I know I'm being premature, but this yeast has been so quick the whole way through I was expecting the carbonation to be the same. I'll leave it another few weeks before I give up on it

 

[BeerCat]

To be honest my last RIS is well over 6 months and it just will not carb. A real shame as it's slightly oxidised as well. Still not gotten around to bottling my latest but will let you know how it goes.

 

[Ajhutch]

https://twitter.com/tinyrebelbrewco/status/1139133112095563778?s=21

I saw this tweet and thought you are in good company brewing a 16%+ monster of a beer!

 

[strange-steve]

https://twitter.com/tinyrebelbrewco/status/1139133112095563778?s=21

I saw this tweet and thought you are in good company brewing a 16%+ monster of a beer!

Nice. I wonder if they're having carbonation issues too