Hi folks. Long-time lurker, first-time poster.
I'm working on my first batch, a True Brew Irish Stout kit. Prepared according to the kit instructions, although I neglected to take an original gravity reading. The kit instructions claim the OG should be 1.043 - 1.045 and the final gravity 1.010 - 1.012. The kit contained 1 can of dark LME, 2 lbs of dark DME, steeping grains and Munton's Ale yeast. Shortly after pitching my yeast (at 80 degrees) -- about 6 hours later -- I saw bubbling in the airlock. 48 hours later the bubbling had stopped completely.
I then checked old threads in the HBT forums for advice on this and the consensus seemed to be to RAHAHB so I did. The beer has been in the primary fermenter for almost two weeks now at ~65 degrees and I haven't touched it until tonight when I took a gravity reading.
At 65 degrees, the hydrometer showed 1.020. I'm a little worried now that, after priming, any residual sugars in the beer might create bottle bombs. Am I just being paranoid?
I'm working on my first batch, a True Brew Irish Stout kit. Prepared according to the kit instructions, although I neglected to take an original gravity reading. The kit instructions claim the OG should be 1.043 - 1.045 and the final gravity 1.010 - 1.012. The kit contained 1 can of dark LME, 2 lbs of dark DME, steeping grains and Munton's Ale yeast. Shortly after pitching my yeast (at 80 degrees) -- about 6 hours later -- I saw bubbling in the airlock. 48 hours later the bubbling had stopped completely.
I then checked old threads in the HBT forums for advice on this and the consensus seemed to be to RAHAHB so I did. The beer has been in the primary fermenter for almost two weeks now at ~65 degrees and I haven't touched it until tonight when I took a gravity reading.
At 65 degrees, the hydrometer showed 1.020. I'm a little worried now that, after priming, any residual sugars in the beer might create bottle bombs. Am I just being paranoid?