"Hot under" Cali Common AG Kit from TMM

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WeeDave

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Started this “Stove Top” AG kit on 22nd Feb. Used 9l Ashbeck water with no water additions.

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Brew day went mostly well, considering it was my first brew for a long, long time.

Main issue was that I had issues with my thermometer - basically my digital thermometer was broken and I was unaware of this until I had the strike water on for about 10 minutes or so. I had an old glass one (from Wilko) so used this as a very vague guideline for mash temp.

Mash, boil and hop additions went in at appropriate times. OG was 1048/1050-ish (more or less bang on MM’s recipe sheet) as per picture. I cool the beer with an immersion chiller.
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On 8th March I went to bottle. 1022. According to brewers friend ABV calculator, works out about 3.8% abv - a full 1.2% short. Tasted sample and was still quite sweet.

Anyway, I stirred the beer and moved it into a warmer place (living room) and left for another 7 days. Drew another sample last night. No movement. Still tasting good albeit sweet.

Bottled it anyway: 1tsp Dextrose in each 500ml PET bottle for around 4% abv. Only bottled 6 pints as I’m a bit worried that it won’t carbonate. I squeezed a bottle before capping so I’ll have an idea if it’s carbed up or not.

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My question is this: if the yeast has stalled/done its thing, will whatever’s left in the beer chew through the priming sugar and carbonate this beer? Slightly concerned that it won’t as moving it into a warmer place had no impact on fermentation.

I also thought: Perhaps I should add some yeast? Then my concern was/is bottles gushing.

All advice appreciated.
 
Possibly your mash temp was too high, which creates more-complex sugars which some yeast can't digest - leading to a higher than expected final gravity.

The dextrose you've added at bottling is a simple sugar, so shouldn't be any issues with carbonation with the yeast that's left in suspension.
 
Possibly your mash temp was too high, which creates more-complex sugars which some yeast can't digest - leading to a higher than expected final gravity.

The dextrose you've added at bottling is a simple sugar, so shouldn't be any issues with carbonation with the yeast that's left in suspension.
Thanks mate, appreciate the explanation. That definitely makes sense as I have really no idea what temp I mashed at.

That'll be sorted for the next one.
 
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