SG not reached

[Brewster21]

I'm brewing a Festival American IPA kit and have substituted the sugar for brew enhancer but the SG has not dropped to the required level for bottling (1011) and seems to be stuck at 1016 for the last three days it's been fermenting at a constant 22 C, any advice here please.

 

[Erik The Anglophile]

How long has it been in the bucket? By the sounds of it it's likely finished.

 

[Sadfield]

Brew enhancer is a mixture of sugar (fermentable) and maltodextrin (not fermentable), so a direct swap will leave more body to the beer, which is what you're seeing in the higher gravity.

 

[Clint]

I found some of the Premium kits can take up to 4 weeks to hit fg.

 

[Brewster21]

How long has it been in the bucket? By the sounds of it it's likely finished.

9 days, but I added some finings earlier today and have it a stir and it's started bubbling again so I'll check again in a couple of days, thanks.

 

[Brewster21]

Brew enhancer is a mixture of sugar (fermentable) and maltodextrin (not fermentable), so a direct swap will leave more body to the beer, which is what you're seeing in the higher gravity.

I did add just over 1kg of enhancer to substitute 800g of sugar which was the advice I was given eventually from the suppliers.

 

[Clint]

9 days, but I added some finings earlier today and have it a stir and it's started bubbling again so I'll check again in a couple of days, thanks.

Next time give it at least 2 weeks before checking.

 

[Ale House Rock]

I'm brewing a Festival American IPA kit and have substituted the sugar for brew enhancer but the SG has not dropped to the required level for bottling (1011) and seems to be stuck at 1016 for the last three days it's been fermenting at a constant 22 C, any advice here please.

If you look at the info put out by Mangrove Jack, using liquid malt or beer enhancer will typically give you a final gravity of around 0.004 higher compared to using sugar. So you may not be as far away as you think.

 

[Brewster21]

If you look at the info put out by Mangrove Jack, using liquid malt or beer enhancer will typically give you a final gravity of around 0.004 higher compared to using sugar. So you may not be as far away as you think.

Thanks for that I'll check that out, if it stays the same for two to three days I guess it's ready to bottle, still on a steep learning curve but this forum helps loads.

 

[MrRook]

I'm brewing a Festival American IPA kit and have substituted the sugar for brew enhancer but the SG has not dropped to the required level for bottling (1011) and seems to be stuck at 1016 for the last three days it's been fermenting at a constant 22 C, any advice here please.

Extract?
What was the O G?

 

[Brewster21]

Extract?
What was the O G?

1050 yes extract

 

[MrRook]

1050 yes extract

1.050 to 1.016 is not out of line for an extract batch. Was it pale ale extract?

 

[Brewster21]

1.050 to 1.016 is not out of line for an extract batch. Was it pale ale extract?

American IPA I think it’s finished now, I’ll check it and bottle at the weekend thanks for your reply