What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[denimglen]

Imperial APA? What's the difference between that and an American IPA?

[Kempicus]

It's also called a double IPA
AIPA OG about 1056-1075 IBU's 40-60+
Double IPA 1075-1090+ IBU's 60-100+

Also my favourite style! Muhahahaha ;0)

[Mike Neilson]

Imperial has more ALOT more hops and is very finishes alot more drier than an IPA to bring out the hops and is higher in ABV. an Imperial IPA is to IPA as IPA is to APA got that?

[denimglen]

Yeah I know how, I/D IPA, IPA and APA works.

So where does the Imperial APA fall into things? is this just your name for an double/imperial IPA?

[Doublehoppy]

That sounds very nice. I've never done an Imperial Stout, or even thought about it up to now but since I've got all of those grains in your recipe, oodles of hops and about 250 clean 33cl bottles....

A question 'thou, does anyone know whether S-33 would be a suitable yeast for an IS or Barley Wine?
Apparently this is the Edme strain. I've got about 6 packets that need to used in the next couple of months and I'm thinking of 23 Litres with a couple of sachets

[Stu McKinlay]

Should be fine, if you are making an English style IS or BW... use a couple of packets (or three).

Yeh, we're all brewing Imperial Stouts down here in Wellington... mine is half gone (or more) and it's only two months old. I'll bottle a few for storage and Kieran's Winter Ales Festival but I made it with the intention of it being drinkable sooner rather than later.

[Mike Neilson]

If you get the chance make another beer out of the yeast first, something low gravity like a bitter, than re-pitch the Imperial Stout on top of it. Mine was bubbling away 1 hour after pitching and moved from 1.100 to 1.062 in 15 hrs @ 21deg!! I think I will do all my beers this way. I decided to do It this way as my last and first attempt ended at 1.035 from 1.100, thats pretty poor attenuation. Good luck you will love it!! the smells that come from the Ferm is amazing I lift the freezer lid and crack a Boner!!

[Mark]

is there an issue with trub etc pitching onto a yeast cake? always wondered if it led to off flavours pitching on the leftovers of another brew

[jt]

Onto a whole cake ? Yes, too much yeast .. Stu should pop upp here with a Mr Malty link ...

[Mike Neilson]

Yeast instruction was per Jamil Show Podcast on Imerial Russian Stout. I believe If your beer is clean when it went into the fermenter, You should have minimal shet back into your beer. But I will only do it once! and would not do it vice versa and with an Imperial Stout as a starter and an Ordinary bitter on top. With the amount of age you give your Imperial Russian Stout the fermentation by products will be at a minimum wouldnt they?

[JoKing]

It's more the concentration of yeast that would lend their flavors to the beer - think "bakers yeast" in water. In a RIS I doubt that you would notice too much of anything other than insane coffee, chocolate, roast, alcohol and 100IBU of hops! I reckon a little bit of bread in there wont hurt anyone.

[Stu McKinlay]

I did it with a barleywine and it dropped from about 1.080 to 1.012 in 24hrs. Drainpour full of high alcohols, acetyldehyde and a little diacetyl (obviously went nuts and then crashed without cleaning up).

I'll never do it again for any beer.