Batch finished high, how much priming sugar should I use?

[atromic]

I had an IPA I made recently stall out at 1.020 (OG 1.060). Its been in primary for 3 weeks now, and the last week I boosted the temp up to 70 degrees and roused the yeast to try and squeek out those last few SG points.

The people at my LHBS said to use less priming sugar if the gravity didn't drop down to where it was supposed to. How much should I use for this batch, and is there a way to calculate it if I need to do this again?

 

[Rick500]

Use the same amount of priming sugar you otherwise would, regardless of FG.

Just make sure it really is done fermenting before you bottle it.

 

[torque2k]

Use that hydrometer! Take two readings 24-48hrs apart. If they're the same, bottle. I recently bottled a brew which finished (uncomfortably) at 1.024, and it's carbing nicely one month in. Just make sure to give enough headspace in the bottles for the CO2 to build up.

 

[atromic]

Its definitely done. I took 4 consecutive readings last week and 1 today all 1.020.