Managing High-Gravity Fermentation

The finishing gravities of Horus stouts vary depending on the barrel treatment. Without careful and studious attention to high-gravity fermentations, the beers can finish too high and stall out. Managing these fermentations can be tricky, involving careful yeast selection, healthy pitches, and often the feeding of sugar to keep it going. Pitch two or three times as much yeast as you think you need. Longer conditioning after primary fermentation can help clean the beers up. Harrop adjusts the IBUs depending on how long he expects the beer to stay in the barrel.