Is 1.028 too high to bottle?

OG of 1.094
used a yeast with 70%attenuation. Don't have to worry about bottle bombs here do I?

Plan on bottle conditioning 5 gal beer with 3/4 c. priming sugar dissolved in 1 c. water.

 

looks about right, just over 70%

 

How long has it been in primary? I like to let my big beers go AT LEAST a month in primary and it would not hurt to warm it up to 70+ at this point to make sure its done.

Expect it to take a good long while to carb up and mellow too. 6 months it should be hitting its stride.

 

How much has the SG been dropping? If it's held steady at 1.028 for a few days, you'd probably be safe to bottle. However, letting it age a little in a secondary fermenting vessel would probably benefit your beer in the long run.

 

+1 all good advice here.

 

It's been in primary 5 weeks with the last week of that at 74 degrees. It's been stuck at 1.028 the past 3 weeks.

 

Sounds done. Is this a barley wine?

 

It's a winter spiced (winter warmer) ale.

 

Ditto......

 

Was this a kit? If so, were you given a target finishing gravity?

 

I had a porter that finished in a similar manner.

Or so I thought...

IIRC, I bottled like normal after many weeks of waiting (I even repitched a starter at 1.040 because it was stuck and waited two more weeks), and a month later, every bottle that I open was wicked carbed. Not bottle bombs, but there was definitely more fermenting going on in each bottle.

Fun times

 

Game, set and bottle.

 

if im stuck at 1.028 and i bottle without priming sugar will it prime with the remaining sugars?