Can I bottle?

[Anto2006]

Good morning, I’m after a little advice, I’m 8 days into brewing a MJ classic bitter my SG to start was 1046 I used 1kg spray malt and 100g of dark sugar then used liberty bell MJ yeast, today my SG is 1015 I think this is about 4% it tastes very nice, The Temp has been a steady 20/21 the bubbles have slowed right down, about every 1min maybe more, my question I guess is does anyone think I can bottle it today /tomorrow without making bombs? Cheers

 

[An Ankoù]

No.
Good morning.
If the bubbles have slowed right down then it's still fermenting. An SG of 1015 in a 4-4½% bitter is rather high, particularly as you've used sugar, which will ferment completely. You should wait for fermentation to finish completely: wait for the bubble to stop completely, measure SG, leave, measure SG again two days later at around same temperature. if there is no further drop in SG, you should be safe to bottle.

Yeah patience is a bitch, innit. I still haven't acquired any, which is why I have several brews on at the same time so that at least one of them lasts long enough to condition.

 

[Anto2006]

Oki doke, thanks, guess I just have to be patient

 

[Anto2006]

Thanks again, The kit was 1.7kg, I used 500g light 500g dark 100g Demerara sugar,
My last kit was a Mj juicy and was very quick start to finish it’s only been in the bottle 2/3 weeks and I’ve drank half of it!! ‘‘Tis bloody lovely tho :)

 

[GhostShip]

If that's the MJ Northern Bitter, then the OG should be 1007 if you used dextrose brewing sugar or 1014 if you used pure malt extract.

I'm guessing yours will be somewhere in the middle. 1015 definitely sounds a bit high - as An Ankou says, you need the same reading over a 48 hour period to be sure that it's finished fermenting. I'd normally allow 10 (minimum) - 15 days in the FV.

 

[Anto2006]

Thanks, it’s the classic Australian Mj bitter
I used 500 light spray, 500 dark spray and 100g sugar The kit was 1.7kg
I’ll take the advice :) an try that patience thing...