Stuck ferment wlp051
OG= 1.065
FG=1.02
Atten= 69.23%
If I cold crash and bottle will the sugar that was not fermented from thoes 2 points ferment. I'm making an IPA
I found sources on how to calculate priming sugar but what do i do about that unfermented sugar what if it ferments and BOOM!
will it ferment and have to compensate for it, or disregard.
also what temp if I want to avoid bottle bombs in this situation should my bottle be?
OG= 1.065
FG=1.02
Atten= 69.23%
If I cold crash and bottle will the sugar that was not fermented from thoes 2 points ferment. I'm making an IPA
I found sources on how to calculate priming sugar but what do i do about that unfermented sugar what if it ferments and BOOM!
will it ferment and have to compensate for it, or disregard.
also what temp if I want to avoid bottle bombs in this situation should my bottle be?