Priming query for stalled brew

[Nottsbeer]

Hi, I have a Munich Dunkel I'm planning to bottle tonight. I think due to my mash on this one I didn't get enough fermentable sugars and the gravity was 15pts too high - fermentation stopped about 9 days ago and hasn't changed since. I'm concerned about making bottle bombs, so just in case I presuming using less priming sugar than normal will be a good option....thinking about half my usual amount. I'm thinking if about 30g for the 12l batch. Does this seem sensible? Thx in advance for any advice.

 

[Nottsbeer]

Quick follow up....took a hydrometer reading when bottling. Fermentation had actually gone alot better than my ispindle was showing. Upped the sugar to 40g and bottled away. The brew is tasting great, have high hopes for this in the end!!

 

[foxy]

Quick follow up....took a hydrometer reading when bottling. Fermentation had actually gone alot better than my ispindle was showing. Upped the sugar to 40g and bottled away. The brew is tasting great, have high hopes for this in the end!!

I really can't see the point in having a device sending me information about how my home brew was going. If I had a small 50-100 BBL brewery then maybe it would be worthwhile to keep a remote eye on what is happening with temperature and gravity readings. For a 20 -30 litre home brew it is one of those devices you have been convinced you really need, but in reality you don't.
Don't get sucked in by the spin.

 

[The Baron]

The lesson is do not trust any of those internal gravity measuring devices as they are only there as a guide and do not always give accurate info as they can get stuck to the sides get yeast on the top cap and if you dry hop again especially in a bag they can touch these too which all give potentially wrong readings.
Nothing replaces old style brewing here time and a trial jar reading with a hydrometer