Good morning all you beautiful people!
This weekend, or possible the following, I will be bottling my Russian Imperial Stout, and was wondering if there are any tricks to bottle conditioning a brew of this strength.
First off let me put out the information on the beer just-in-case there is something special that needs to take place.
Brew Day - 09/07/14
8 lbs Gold LME
4 lbs Gold LME (late addition)
1 lb Gold DME
2 lbs Pale - 6 Row
1.5 lbs Red Wheat
1.5 lbs Chocolate Malt
1 lb Belgian Cara 45
0.5 lbs Caramel 120
1.25 oz Chinook 60"
1.25 oz Chinook 30"
1 oz Kent Goldings 20"
.5 oz Chinook 15"
1 oz Kent Goldings 15"
1 oz Kent Goldings 0"
Yeast - Wyeast 1084 (pitched onto a yeast cake from a previous Irish Red)
Protein Rest 1.5 lbs Wheat @ 122 for 25 mins
Infusion Mash @ 152 for 70 mins.
First Running’s 1.042
Boil for 60 mins with Hop Schedule above
OG - 1.121
FG - 1.038
Primary for 3 weeks @ 69-71 Deg
Has been bulk conditioning in secondary for 7+ weeks. @ 69-71 Deg (ambient house temp)
I thought my FG was a little high so I added some Red Star Premier Cuvee yeast about a month ago, but numbers didn’t move, and there was no noticeable fermentation.
So could I assume this beer is finished and ready to be placed in bottles?
If so, I am shooting for 1.8-2.0 volumes of carb.
Should I be adding more yeast at bottling?
Tips and or Advise would be amazing.
I would hate to have this expensive beer not carb…