First, thank you for all the helpful advice given on these forums- I wish I had found them before I started this batch. I bought a Fat Tire clone at my LHBS and am supposed to bottle this weekend according to the directions. Im just concerned about the FG. It should be between 1.010-1.013. Mine is 1.016. It was in the primary for 7 days, and then in the secondary for 3 weeks. It was at 1.020 when I racked it. Its been sitting in a dark closet at about 60-62 degrees.
Im terrified of bottle bombs and was hoping someone with more experience could tell me if the .003 difference will be problematic. Im trying to have it ready to serve by Thanksgiving so I can share it with relatives. Any input would be very helpful!
Not sure if its important, but the ingredients as follows:
8 oz US 80L crystal malt
6 oz German Munich malt
4 oz Victory Malt
3 oz Belgian Biscuit malt
4 lbs Alexanders Pale malt extract
2.5 lbs Muntons Extra light DME
5 HBU Yakima Magnum (bittering hop)
Irish moss
Hersbrucker hop
Willamette hop
Wyeast 1762 Belgian Abbey II.
PSI didnt take an OG reading (forgot) and I also did not use a starter, only because I had never heard of starters.
Im terrified of bottle bombs and was hoping someone with more experience could tell me if the .003 difference will be problematic. Im trying to have it ready to serve by Thanksgiving so I can share it with relatives. Any input would be very helpful!
Not sure if its important, but the ingredients as follows:
8 oz US 80L crystal malt
6 oz German Munich malt
4 oz Victory Malt
3 oz Belgian Biscuit malt
4 lbs Alexanders Pale malt extract
2.5 lbs Muntons Extra light DME
5 HBU Yakima Magnum (bittering hop)
Irish moss
Hersbrucker hop
Willamette hop
Wyeast 1762 Belgian Abbey II.
PSI didnt take an OG reading (forgot) and I also did not use a starter, only because I had never heard of starters.