FG at 1.022?

[Kyral210]

Ok, My triple has been fermenting for the past two weeks, starting at 18°C and raising to 22°C. That is dispute Brewferm saying keep in a room of 25°C.

I just too a reading and it is 1.022, much higher than the 1.010 I assume I am heading for. Does this mean it still needs more time?

One different thing I did though was invert the sugar rather than just dumping it in. This meant my sugars were a little caramelised as the syrup was kinda dark. I am assuming this will increase the FG anyway?

In short, is my beer ready yet?

 

[puravida]

What gravity did it start at?

 

[pittsy]

seems a little high too finish sounds like its a stuck fermentation , what was your starting gravity ?

 

[Kyral210]

OG = 1.063

 

[pittsy]

it may well be done giving you 5.4% vol test it 3 days in total to be sure , however if you was expecting a higher vol its prob stuck you may want to give it a little stir and leave it for a few days bfore testing again

 

[Kyral210]

would giving it a stir make a difference? I will lager the brew for a month in my fridge, so not worried about the yeast cells bursting...

 

[jonnymorris]

I'm with Pittsy, give it a stir.1020 is stuck brew territory.

 

[Darcey]

would giving it a stir make a difference? I will lager the brew for a month in my fridge, so not worried about the yeast cells bursting...

Stirring will rouse the yeast cake so lets the yeasties get at that beer! also adds abit of energy to the situation. Careful not to splash tho!

 

[puravida]

I've had four of my past six brews stick at 1020 when they should have been down at 1009/1010.
I've tried a few ways to fix it bit so far hydrating the yeast before pitching seems to be the best solution - I'll be checking the gravity this morning on that batch.

The beers that have stuck have been perfectly delicious and drinkable, mind. Good session beers as you can sup all night without feeling getting wasted