Possible bottle bombs?

[StevieDS]

Hey
Im just about to bottle my second kit, a coopers real ale kit, but after 1 week in the primary and 2 weeks in the secondary the sg is about 1016 which i think is a bit high. Should i reduce the amount of priming sugar i use to avoid spraying glass shards all over the kitchen, or has it fermented as far as it ever will and i should just continue as normal?
Cheers.

 

[joe1002]

That does seem a little high, what temperature are you fermenting at?

 

[pittsy]

hi , i would gently give it a stir then try and get the brew a little warmer (not above 24c ) and give it a few days and do a freash test if its not dropped then bottle , if it has dropped then wait until it stops

 

[StevieDS]

Its been kept at a constant 20° the whole time in my brewing cupboard. Can't understand why its so high myself :wha:

 

[joe1002]

These things happen sometimes, I would follow pittsy's advice above :thumb:

BTW, is 20c the temp of your brew or the temp of the room? They can be different.

 

[StevieDS]

20° is the brew temperature. I give it a stir about 10 days ago cos i was concerned it wasn't dropping but it didn't really help. its dropped only about 0.004 since i transferred to the secondary 2 weeks ago :?

 

[daveozzz]

I wouldn't have thought twice about bottling at 1.016 after 2 weeks. As long as it's not still dropping I'd bottle it and prime as normal.