[Hokerer]

Brewed my first Imperial Stout and my normal brew process is to take whatever "schmoo" (don't remember who coined that word, but it's so appropriate) is left after I put 5.5 gallons into the fermenter and use it to make pressure canned starters.  This time, I had about half a gallon leftover.  I normally stick a coffee filter in a funnel and run the extra through it to get clear wort, dilute as necessary, and then can.

This time, though, the extra wouldn't even go through the coffee filter - just sat there.

[oscarvan]

Put in a jar in the fridge......after a few days pour the liquid off the tar.

[morticaixavier]

When I am making starter wort I usually just add an additional gallon or so water to the mash and can that, unhopped and unboiled. It boils in the jars and the gravity is often right around 1.030 where you want it. but yeah, oscar's suggestion works for now.

[Hokerer]

Yeah, letting time and gravity do the work is pretty much what I ended up doing.  I was just amazed at how thick the stuff turned out - the runoffs from the mash also took just about forever.

[tomsawyer]

I don't like using black wort for starters.

[Jimmy K]

Coffee filters and even wire mesh strainers will clog quickly if there are a lot of suspended particles, but cold should help it settle out.

[bluesman]

I recently made a 1.120 RIS that was the thickest wort I've ever experienced. Very thick stuff...so thick in fact it coated a glass like oil.

What was your recipe detail?

[Hokerer]

What was your recipe detail?

I'll have to post it this evening as that info is at home

[anje]

Mildly off-topic, I'm not sure "Schmoo" is a good word for the proteins and coagulated gunk post-wort-cooling.  The reason I say this is that "Shmoo" already refers to a form taken during the mating of S. cerevisiae, which presumably is the favorite microbe of most folks here.  It's so named because it closely resembles a post-WWII cartoon character.

[Hokerer]

Here ya go...  (and just to be clear, I'm in no way unhappy with this.  I think an impy stout ought to be thick and chewy)

Allegheny Tunnel
13F - Imperial Stout

Type: All Grain
Batch Size: 5.50 gal
Brewer: Hokerer
Boil Time: 60 min  
Brewhouse Efficiency: 80.00
  
Ingredients
Amount Item Type % or IBU
8 lbs Maris Otter (Crisp) (4.0 SRM) Grain 45.07 %
2 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 12.68 %
2 lbs Munich Malt (9.0 SRM) Grain 11.27 %
1 lbs 8.0 oz Brown Malt (Crisp) (65.0 SRM) Grain 8.45 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.63 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.82 %

1 lbs Chocolate Malt (450.0 SRM) Grain 5.63 %
8.0 oz Roasted Barley (Simpsons) (550.0 SRM) Grain 2.82 %

1 lbs Candi Syrup, D2 (160.0 SRM) Sugar 5.63 %

2.00 oz Magnum 12.9 [12.90 %] (60 min) Hops 60.3 IBU
2.00 oz Williamette 4.8 [4.80 %] (15 min) Hops 11.1 IBU

Full cake from 5Gal "starter" beer German Ale (Wyeast Labs #1007) Yeast-Ale  
  
Beer Profile
Est Original Gravity: 1.094 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 9.50 %
Bitterness: 71.5 IBU
Calories: 440 cal/pint
Est Color: 59.1 SRM
  
Mash Profile
Mash-in all grist except Chocolate & Roast Barley with 21 qts water at 157F for 146 mash temp
After main mash total time of 120 minutes, add Chocolate & Roast Barley, stir, drain first runnings
Add 13 qts water at 190F for mash temp of 168F
Drain second runnings for total of 6.5 gallons to the kettle

Fermentation Profile
Pitch at 53F and ferment 2 weeks at 55F
Ferment additional 3 weeks at room temp
 
Carbonation and Storage
Add 5 oz cane (table) sugar and bottle