Brew Sugar Not Disolving

[JNJC]

Hi Folks,

I am new to homebrewing. Last week I put a batch into the fermentor. I used a Toothies Can with Coopers brewing sugar. It says to leave it for about a week. It was a warm day when I put the bew on and after I mixed everything in the fermentor the temperature stayed at 34 degrees. I ended up having to leave the brew to cool down over night (with the lid and airlock on). The next moring the temperature had dropped to 24 but there was a lot a sediment at the end of the fermentor. I assume this was the brewing sugar. I gave the mixture a good stir and added the yeast. I noticed a couple of hours later that there was again a lot of sediment in the end of the fermentor. A week later there is not quiet as much but there is sill a layer of sediment in there.

I reckon this is brewing sugar and from what I have read if I bottle this brew the excess sugar combined with the priming sugar could make the bottles explode. Anybody got any ideas what I should do ?

I am very tempted to open the lid give it a good stir and leave it for a couple of days, is this a good idea ? Should I just leave it for another couple of days and see if the yeast will eventually consume the sugar ?

Thanks,
JC

 

[david_42]

Leave it along for another week and get a hydrometer. Yeast are very good at finding & using sugars. What you are seeing is the trub and is normal.

 

[JNJC]

Thanks for the relpy. I took a Hydrometer reading last night and I'm going to do another one tonight to see if it's still fermenting. Finger crossed...

 

[RichBrewer]

You are more than likely looking at trub that precipitates out of the wort when it cools. Let your fermentation continue and relax.
Everything will be fine.