Threat of Bottle Bombs?

[drewski459]

I brewed a dunkelweizen a couple of weeks ago - took a sample and it was stuck at ~1.028. OG was 1.068. I used 3068 for my yeast but effed up my starter and had to pitch a smack pack alone, so I knew I might have some problems. This past week I warmed it to 70 degrees for about 5 days, swirled it to rouse the yeast and got it down to 1.022, which at this point I'm assuming is as low as it's going to go. So, my question is, am I at risk of exploding bottles if I bottle it as is? Should I back off of my usual 4.5-5oz of sugar to carb with?

 

[drewski459]

Selfishly bumping this back to the top. Sorry.

 

[electric_beer]

I'd wait till you have at least 3-5 days in a row that your hydro reading is the same. What temp did you mash at?

 

[drewski459]

It was a partial grain recipe. I don't think my technique was that great, but I tried to keep it at 152 for 30 minutes. My plan was to let it go until this weekend and take another reading. I guess if I messed up the mash and got a lot of unfermentables I don't have much to worry about - I'm just a little nervous because the FG is a bit higher than any I've bottled before.

 

[Sedge]

If you really want to try and get it to go lower before bottling, you can pitch an actively fermenting yeast or a stronger yeast like a champagne yeast and see where that gets you. It is important for the yeast to be active when you pitch it though, because if you just toss it into an alcoholic environment it may never get started.

To be extra sure you can pitch some enzymes like convertase ag-300 or beano to break down any complex sugars that the yeast wouldn't have consumed previously.