Adding sugar

[Double_Maxim]

My brew stalled but has landed somewhere around 10.16 do I need to add less sugar to the bottles to compensate for the higher amount in the brew or am I mistaken?

 

[Double_Maxim]

bump!

 

[alanywiseman.]

Check out BigYins Thread on stuck fermentations. I would try and get it to finish fermenting completly before bottling.

What are you brewing? How long has it been and at what temperature?

 

[graysalchemy]

No if it has stopped fermenting then this is because of unfermentable sugars in the wort. Most my beers stop at 1016. However are you sure it has stopped? As above it my need a bit of rousing if you were expecting it to drop further.

 

[Double_Maxim]

I'm brewing G. Wheelers Summer Lightning recipe. I pitched the yeast on Saturday 3rd March, 2 weeks later it had dropped to 1020 so after reading the guide to stuck fermentations linked above I gave it a stir which seemed to get it going a bit more but yesterday and today I have taken readings of 1016 when I am apparently looking for 1011 from an OG 0f 1049.

I only have one FV and am concerned about the brew sitting on the trub for too long but I don't want to bottle it too early and have bottles blowing up all over the place.

:shock: :wha:

 

[graysalchemy]

is this an extract or all grain. Either way there are to many variables to predict that it will hit exactly 1011, mainly how much fermentable was in the wort.

If you have tried rousing it and you still get a constant fg then i would say it will be safe let it drop clear and bottle in another 2-3 days. A clean FV would be a good idea though it makes clean bottling easier and gets the beer of the trub.

 

[Double_Maxim]

Cheers for the advice... it is a DME brew by the way.. Looks like bottling tonight it is then! Do I just use normal amounts of sugar?

 

[jonnymorris]

I've always used the same amount of sugar when bottling a previously stuck brew...80-100g based on 40 pints.