I have five gallons of porter that has been been stuck at 1.020 for over two weeks now. The directions said it should finish at 1.012. As another thread suggests, it may be due to it being made from extract, so I think I'm just going to go ahead and bottle. The question is, should I add priming sugar or just bottle without it? I don't want bombs. By the way, the uncarbonated sample that I took for the hydrometer reading tasted pretty good, if a bit sweet.
Bottling at 1.020. Add priming sugar?
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A porter at 1.020 sounds fine. I'd bottle it and call it good! I'd use 4 ounces of priming sugar for a 5 gallon batch.
Have you raised the temp of the fermenter to see if it will go down anymore? In order to generate co2 to carb the beer you will need to add sugar. But you have to make sure fermentation is indeed stuck first.
I raised the temperature and got bubbling, but that stopped two weeks ago when I first got the 1.020 reading. I could probably raise the temperature again (currently is is at about 60) just to sell. I wasn't planning on bottling for a few days.
That will just insure it's not stuck, and is just really finish. Then you can go ahead and prime and bottle.
60F is a lil low for many ale yeasts ime. Raise it to 65F & swirl up some yeast. It can knock down a couple points in a week. But may take a day to get working again in my observations.
Yeah,true. It depends on how much crystal malts & other no-fermentables that the maltster used to make the extract. Also if you put all the malt in at the begining of the boil. That could creat more unfermentables.
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