FG too high

[tomash1]

Hi all, im new to home brewing and onto my third batch of American Pale Ale.
Target OG 1060 - Target FG 1014.

After cooling wort I measured the OG at 1072 which was slightly over the target and after 7 days of fermenting it has stopped at 1022.

I am slightly worried the beer may taste bad.

My questions are;

1- The FG has been at 1022 for the last 2 days and I believe its completed fermentation, as the FG is slightly high will this affect the beer taste?

2 - As it will be slightly sweeter due to higher FG do I still need to add priming sugar to carb up, and will this add further sweetness?

3- Do I add some more yeast to lower the FG to the required target of 1014?

The instructions on the yeast package did state that its used for beers no greater than 1060, (I noticed this days after) therefore even though its stopped fermenting probably due to not enough yeast cells, will the left over sugars along with the additional priming sugar added create bottle bombs?

any help much appreciated.

Regards
Tom

 

[unionrdr]

Sounds like it may've just stalled. Gently swirl the fermenter (no splashing!) to stir up some yeast & warm it up a little. By the next day it should start fermenting the last few points. A 1.070OG should be able to get down to 1.017 or so in my experience.

 

[tomash1]

Cheers for your response.

I used a smack pack liquid yeast and the instructions on the pack state suitable for gravity of up to 1060, any higher and additional yeast may be required. I have a Wyeast 1056 American Ale but used another Wyeast yeast (i think American 11) for the initial fermentation. Would it cause an issue if i mixed these yeast strains?

If i re-pitched how long do i leave for secondary fermentation, until i reach my intended gravity?

Is there a dis-advantage if I add the entire smack packet?

Cheers

 

[unionrdr]

Different yeasts have different preferred temp ranges & produce different esters. Might be good, might not. Swirling up some yeast & warming it a couple degrees would be better at the moment.