Hi guys, I need some advice with my current brew.
I'm brewing a Cream Stout from extract. It's been in the primary fermenter for 3 weeks. I decided to go directly to bottle today, and assumed that the fermentation would be complete after 3 weeks. I stupidly didn't check the SG first before adding a pound of lactose and some priming sugar.
After bottling, I had half a bottle left that I decided to taste test, and it was incredibly syrupy. I also noticed that there was a lot less yeast in the bottom of the fermentation bucket than I'm used to seeing (at the time, I figured it was a side effect of the yeast strain).
Anyhow, after tasting how syrupy it was, I checked the SG, and it was at 1.040, but that's after adding a bit of priming sugar and a pound of lactose. The OG was 1.068. The current reading *seems* a lot heavier than it should be, even after adding a pound of lactose and some priming sugar. I don't know exactly how much priming sugar, but it's nowhere near a pound.
The question is, am I going to have a bunch of exploding bottles? Or does this sound about right? I'm trying to decide if I should dump these bottles back into a secondary fermenter and let it sit for a week or two more.
I'm brewing a Cream Stout from extract. It's been in the primary fermenter for 3 weeks. I decided to go directly to bottle today, and assumed that the fermentation would be complete after 3 weeks. I stupidly didn't check the SG first before adding a pound of lactose and some priming sugar.
After bottling, I had half a bottle left that I decided to taste test, and it was incredibly syrupy. I also noticed that there was a lot less yeast in the bottom of the fermentation bucket than I'm used to seeing (at the time, I figured it was a side effect of the yeast strain).
Anyhow, after tasting how syrupy it was, I checked the SG, and it was at 1.040, but that's after adding a bit of priming sugar and a pound of lactose. The OG was 1.068. The current reading *seems* a lot heavier than it should be, even after adding a pound of lactose and some priming sugar. I don't know exactly how much priming sugar, but it's nowhere near a pound.
The question is, am I going to have a bunch of exploding bottles? Or does this sound about right? I'm trying to decide if I should dump these bottles back into a secondary fermenter and let it sit for a week or two more.