Okay, we started a Russian Imperial Stout, last night.
Put the lid on and less than 18 hours later, it’s fermenting, how do I take this news?
I know it’s good, so far. But is a quick start a bad thing?
Or is it a wait and see type thing?
What’s been your experience when it come to fermenting an RIS?
I would be more nervous if I didn’t see fermentation within 18 hours. Sounds like the yeast are making you some beer.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
This is our first brew, so I am obviously excited about the next few days and maybe weeks.
Very cool. Go big or go home, eh? Good luck with this first beer! Any other questions, ask away! I’ve learned a ton from these forums.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Have you had experience brewing an RIS or know of someone?
If so, what’s been the fermentation time?
For your first brew, I would recommend letting the RIS sit in the primary fermenter (don’t transfer it) for about 3 wks. This will ensure that your beer is fully done fermenting and provides ample time for the yeast and particulates to settle out before packaging.
This is gonna sound macabe but I want to brew a really Big RIS for my own Death Brew. I hate funerals, I don’t like Memorials if it don’t make you feel good about the person, their LIFE and how you remember them. I want folks to remember me and have a good time doing it when the time comes, so I want to make a brew just for that occasion… sound strange? Its been in the back of my mind since 2010 when I nearly died and since then I’ve buried my brother and this weekend my brother-in-law. I hate it but its part of life’s circle… may as well make the best of it. 
Sorry to hear about your recent losses…
And I totally agree about the death brew! It is a great idea, albeit a bit hard to plan ahead for.