I'm wondering how it's possible that you can have something finish at a gravity greater than one with some residual sweetness and still feel safe bottling with more sugar (dextrose). How can you be sure the sugars in the original wort won't continue to ferment along with the added sugars and result in exploding bottles?
For instance, if an ale finishes fermenting at 1.004 and 5.8% ABV, then there is certainly some more non-fermented sugars right? Is there a chance that even adding dextrose when you bottle will not kick up enough activity to carbonate? Or is there a difference between the sugars left over from the malts and dextrose and how fermentable they are?
For instance, if an ale finishes fermenting at 1.004 and 5.8% ABV, then there is certainly some more non-fermented sugars right? Is there a chance that even adding dextrose when you bottle will not kick up enough activity to carbonate? Or is there a difference between the sugars left over from the malts and dextrose and how fermentable they are?