In my first attempt at a non-kit extract brew I decided to do an Old Ale. Here is the breakdown:
5 gallon batch
Briess Specialty Dark LME 6.6 lbs
Briess Pilsner DME 3lbs
2oz Mt. Hood Hops 5.8% @ 60 min
Safbrew S-33 yeast
My estimated OG using iBrewMaster was 1.062 with a 1.011 FG for a nice 6.7 ABV. My actual reading when I put the wort in the primary was 1.082! So I messed up somewhere. The S-33 according to what I've read will ferment up to 13% though, so I figured it might be ok. I pitched at 71 degrees at stored at 64 degrees for 10 days while it violently went about its business. At 10 days activity had pretty much ceased and a thick yeast cake had formed on the bottom so brought it up to a room at 70 degrees for another 5 days. The last 3 days have all given me 1.032 gravity readings so I know it's done. It has an ok taste but its pretty sweet.
My question is do I cut my losses, chalk up to experience, and bottle? If so, since fermentation is done, do I add the corn sugar or do I worry about creating gushers because of all the remaining sugar already present?
Or, should I go get another yeast to try to bring the FG down? Is it still possible?
I'm pretty new to brewing so I'm reaching out for some advice.