DetailsImperial stouts were first brewed in England for export to the royal courts of the Russian Tsars. The Tsars are gone but the beer remains, the "War and Peace" of stouts. This kit yields a pitch black beer with tan head, resounding with burnt, bitter chocolate character, hops, and syrupy malt. A viscous, chewy body finishing with lots of roast grain and a warming alcohol note. A nice companion on a cold winter night or accompanying chocolate dessert. Recommended: 2-stage fermentation and yeast starter.
- Details & Instructions
Beer Style Stout Color Dark Gravity Level High
3.0 / 5.01 Reviewjust regarding the instruction sheetPlease go over your instruction sheet and try clarify the instructions (remove ambiguity; review requirements for sanitization (e.g. after boiling wort "add cold water" -unboiled?). Warn about hefty reaction after adding yeast. (ask to leave much space in carboy). Comment on the hop component floating to the top. (what will happen to it?November 6, 2018Purchased
5 months ago
- Customer Q&A
Browse 2 questions Browse 2 questions and 3 answersI made this beer New Year's eve day. Very active fermentation. I installed a blow off tube, and the lid blew off the bucket anyway. Big mess. Fermentation slowed and came to a complete halt at 1.030 specific gravity. Five days ago, I transferred to the secondary fermenter, added Lalvin champagne yeast, yeast energizer, heat raising the temp to 70 degrees, and I've been agitating the wort a couple times a day. There is pressure in the airlock, but the specific gravity hasn't changed. Very disappointing. What is the predicted final gravity for this beer? Help, please how to unstick the stuck fermentation.BEST ANSWER: I brewed mine back in November 2018, after two weeks in primary, transferred to secondary. My batch has been sitting in secondary since then and I won't even think about bottling till early March 2019. At that point in time I will do a final gravity reading before bottling and aging till the 2019 holidays. That's my plan right or wrong. In general imp stouts can have high final gravities due to the type of fermentables in the wort. The simple sugars ferment very quickly, within a few days. The more complex sugars take much longer to ferment. I'd just be patient and expect to wait a few months before doing another gravity reading. Big beers like this take time. Cheers!I've had problems with this beer from the get go. Very active fermentation so, I installed a blow off tube and the lid still blew off the bucket. Big mess. Then fermentation slowed down and came to a dead stop at 3 weeks when the gravity was still 1.030. I added Lalvin champagne yeast and yeast energizer four days ago, agitating daily, and I'm also using a little heat, have the temp up to 68 degrees. There's is pressure in the air lock, an occasional bubble, but the gravity hasn't changed. Help?! Disappointing. What is the expected final gravity on this beer?