Hi there,
I made a beer about 3 months ago, and it stucked at 1,040 gravity (o.g. was 1,121, and fermented with 2 pack of us-05), and since 2 weeks gravity did not changed. So, due to yeasts probably dead, i consider to add fresh yeast to bottle conditioning, but i have a question about it. Since amount of residual sugar is relatively high, could adding both fresh yeast and priming sugar make bottles explode ?
Thank you
I made a beer about 3 months ago, and it stucked at 1,040 gravity (o.g. was 1,121, and fermented with 2 pack of us-05), and since 2 weeks gravity did not changed. So, due to yeasts probably dead, i consider to add fresh yeast to bottle conditioning, but i have a question about it. Since amount of residual sugar is relatively high, could adding both fresh yeast and priming sugar make bottles explode ?
Thank you