Stalled fermentation...RIS
Hello, fellow brewers. I made a 6-gallon batch of Russian Imperial Stout on 05/02/26. Mash temp was 152° F. Oxygenated about 90 seconds and pitched 3 packs of US-05, rehydrated.
OG was 1.098 .... Target FG is 1.018 (10.5% ABV), and I plan on bottling the entire batch.
According to TILT, the beer is 1.022 for 3 days at 67° F
Using a CO2 blanket, I took a sample yesterday to confirm what TILT was telling me. Hydrometer reading confirmed the gravity is correct and I think it's too sweet.
I gently swirled the beer and yeast, applied CO2 again, installed the airlock, and raised chamber temperature to 69° F
My plan is to rack off the current yeast cake and pitch WLP-099 to finish fermentation.
I've read multiple threads on this issue and my 20-year brewer brother thinks the plan is solid.
What do you guys think? Would you...
- Call this batch done, bottle and age it?
- Pitch more yeast?
- Let the current yeast work for a few more days?
Thanks for your constructive suggestions. Cheers!