short fermentation & adding sugar

[Retiredguns]

I have a batch of Brewferm Grand Cru in the fermenting bucket and it went to town for 2-3 days, but has almost stopped fermenting after the 3rd day. It is a 2.5 gallon kit in a 5 gallon bucket so maybe not quite as noticeable. I can watch the air-lock for 3-4 minutes without a bubble. The temp in my basement has been a constant 66 F. I am wondering if I should leave it alone for another week? I am also wondering since I added nothing but water, yeast & can of hopped LME if it is possible to add more sugar? Will this fire it up again or ruin it? I've brewed 10-12 of these 2.5 gallon kits from Muntons & Brewferm, but always used the little brown keg. I am also considering batch priming for the first time. I am really close to stepping it up to all grain because I enjoy making the beer and am ready!
PS, I broke my hydrometer so I have no idea what this batch is doing besides the fermentation subsiding really quick. I have another on order.
Thanks
Steve

 

[Kent88]

It is probably fine. I'm actually dealing with a case like this now in my glass fermenter. 1 week in, I know that there was a krausen over the first few days, and I'm seeing all kinds of bubbles on the beer, but the airlock isn't moving. I'd suggest that you make sure everything is sealed up nicely, but besides that leave it alone.

You could add some sugar, but I think that most around here would recommend you don't. If you want to boost the abv, next time you should add some more malt extract along with the LME. If you do that you might want to consider adding a small amount of hops just to keep things balanced. Looks like your brew comes out to ~8%, so you aren't lacking on abv.

If you batch prime, good luck. Most brewers probably do this, but most of my kits came with fizz drops, and then my wife bought me a container with a zillion of them besides and they've been working well. I always had extras from the kits and they've been lasting me through several 1-gallon BIABs and 2 3-gallon BIABs I've assembled myself.

 

[Retiredguns]

Thanks for the reply. I can press on the lid with very little pressure and the water in the airlock moves, so there is pressure there. I'll leave it be for another few days. I have always added pure cane sugar to my bottles with good luck so might just do it again with this batch. My main problem has always been patience. I need to buy more bottles so I can brew continuous until I have a few cases in the cellar.

 

[Subdivisions]

That's normal. The bulk of fermentation happens in a few days. The yeast are still doing their work, just not as vigorously since there's less sugar at this point. Since you don't have a way to measure FG I'd let the total fermentation time go to 2 weeks at least.

Don't add more sugar. That will just dry out the beer.