Octane IPA from Midwest

[tha_cyko]

I brewed the Octane IPA from Midwest following the instructions found here
http://www.midwestsupplies.com/octane-ipa.html.. the Ingredients for this recipe include: 6 lbs. Gold liquid malt extract, 3.3 lbs. Amber LME, 8 oz. Caramel 40L specialty grains, 2 oz. Cascade, 1 oz. Willamette, 1 oz. Goldings pellet hops, 2oz oak chips, White Labs WLP005 yeast, 5oz priming sugar and a grain bag..... So after one week of active fermenting my airlock stopped bubbling, so today I Added the Oak chips and 5oz priming sugar.... My gravity reading today is 1.020... I didnt take an original reading, (I didnt have the hydrometer)... So I'm guess it's around 5% alcohol...

Will the 5oz of priming sugar i added today bring it up that much??
Should i add more sugar?? Less then 30minutes after adding the 5oz of priming sugar i had activity bubbling out the airlock

 

[terrapinj]

priming sugar is supposed to be used right at bottling time when you rack off the yeast cake and into your bottling bucket

it will ferment out and prob add a touch more alcohol but you will need more priming sugar to add when you are ready to bottle

 

[mrduna01]

The above poster is right on target. If you do not bottle right after adding the priming sugar, the yeast ferments the sugar before bottling and your bottles won't carb as intended. That's the only reason for adding priming sugar, to create a mini ferment in the bottle, producing co2 which carbs the beer.

 

[terrapinj]

it's not uncommon to add dextrose (corn sugar) to the fermenter particularly with big beers to boost abv after a bulk of the fermentation is done - you can also add it to the boil to boost abv and produce a drier beer - just want to be clear that "priming" sugar is indeed intended for that, providing more sugar for the yeast to consume in the bottle to produce the co2 needed to carbonate

 

[tha_cyko]

Thanks, i guess id doesnt matter since i'm kegging