Iperial Stout

[Neuron_Theory]

I wouldn't think there would be a need for "rousing" the yeast...they know what they're doing. As long as you used a proper yeast strain for that high of gravity......I would leave a RIS in the primary for a month, then transfer to secondary IF you wanted to bulk age or add anything to it.

Good Luck!

I used Norther Brewer's NeoBrittannia yeast (Wyeast 1945). According to their website it is "attenuative enough to handle higher-gravity malty styles". I did a brown ale with it, then harvested a big pitch of yeast for the RIS.

[brewinhard]

Not sure about the flocculation abiliites on that one, but if it is like any of the other english yeast strains I have brewed with then it probably flocced fairly quickly and dropped out leaving you behind with some sugars.

[Neuron_Theory]

It's a high floc yeast. I'm going to check gravity again on Wednesday to see what is happening. I was still getting some slow bubbling out of the air lock when I looked at it yesterday.

[BrewerJ]

Mash Temp? Recipe? Could be more than a yeast issue.