Fermenter / Batch Fermentation

Question: Adding sugars in two stages to the primary fermenter when brewing high gravity beers.?

(Posted by: Snowman on 2008-09-07 11:28:45)

After several atempts at a high gravity Russian Imperial Stout without what I would call sucsess .( my fermentation stops after about a week. I used 2 vials of White Labs liquid Irish Ale yeast. Fermentation started within 24 hours and krausened to a large head within 36 hours then slowed down within 7 days I racked into my secondary and fermentation never resumed I re Inoculated with 2 Wyeast Acctivator packs still nothing and Its been 48 hours in the secondary. my starting gravity was 1.100 .The guy at my local brew supply is a huge fan of high gravity beers and he told me he holds back adding all the sugars to his wort and actuly ferments the first part as a starter then adds the rest of the sugars in a second wort after the yeast is at full kraussen to the primary fermenter . Has anyone ever heard of this .It sounds genius , Using the first part as your starter.Also Is there anyway to restart what I already have or should I just go ahead and keg it

Posted by: oikos on 2008-09-07, 16:27:15

That technique is used frequently in winemaking. In your case, if the beer yeast has done all it is going to do, you might finish off with champagne yeast. That can tolerate a higher alcohol content. You mention your O.G. but said nothing of the current S.G. Have you reached a good F.G. yet? If so, stop and keg the stout.

Posted by: metalscreamer1969 on 2008-09-07, 15:06:15

2 vials of yeast is overkill, it sounds like your beer is mostly fermented out, why would you add more yeast at secondary?leave to clear a week & bottle