Hi All - Newbie here - very much appreciating all the knowledge in these threads. My question is about alcohol content. I did an ale that should have ended around 10%, but my hydrometer read only 6%. I'm wondering if I didn't let it ferment long enough? I did a week in a primary and another 2 weeks in a secondary. I was getting 3-4 bubbles per minute from the airlock at the end, but I was impatient to bottle, and now I'm worried that I didn't let it go long enough and that I'm going to have exploding bottles. Should I move these out to the garage just in case? Also possibly relevant is the fact that I fermented around 63 degrees F. Too cold for full fermentation? I've copied the recipe below, in case that helps. Thanks in advance for any help.
(from Clone Brews, p. 54)
14 oz German crystal malt
4 oz Belgian aromatic malt
3 oz Belgian Cara-Munich malt
2 oz Belgian biscuit malt
11 lb. M&F extra light DME
1 lb. M&F wheat DME
1/2 lb. Belgian clear candi sugar
1 oz Brewer's Gold @ 9.0 AA
1/4 oz Styrian Goldings
1 tsp Irish moss
Wyeast's 1388 Belgian strong ale yeast
bottled with 1 1/4 C M&F extra-light DME
(from Clone Brews, p. 54)
14 oz German crystal malt
4 oz Belgian aromatic malt
3 oz Belgian Cara-Munich malt
2 oz Belgian biscuit malt
11 lb. M&F extra light DME
1 lb. M&F wheat DME
1/2 lb. Belgian clear candi sugar
1 oz Brewer's Gold @ 9.0 AA
1/4 oz Styrian Goldings
1 tsp Irish moss
Wyeast's 1388 Belgian strong ale yeast
bottled with 1 1/4 C M&F extra-light DME