Is My Toucan Lager Ready....

[milkman]

I scooped the majority of yeast cake off my previous lager, brewed with saflager.
I put a tin of regular coopers lager and a tin of Thomas Coopers lager on top.
it bubbled away like crazy for a week or so before settling down.

It will be 4 weeks on wednesday, and I'm getting a steady reading of 1.20. I'm not too concerned with this, as nearly every brew i do seems to stop at 1.20! (another topc altogether).
It did have a larger amount of consumables to get through, so i'm not too concerned by that
I already previously took the brew up to 18 degree and brought it back down, i'd given it the occasioal swirl, and am still getting a rare bubble through the airlock.
Tastes ok too.

I'm reluctant to hold off bottling much longer, and i don't really have anything available for racking.
Will another week or so be ok?
Any thought most appreciated on what to do next

 

[raven19]

1020 is still high-ish in my book.

I would rack it to another fermentor and get it off the yeast cake, give it a few more days, then check the gravity again.

Edit - bottling it now will lead to a risk of bombs, kegging no issues.

 

[milkman]

1020 is still high-ish in my book.

I would rack it to another fermentor and get it off the yeast cake, give it a few more days, then check the gravity again.

Edit - bottling it now will lead to a risk of bombs, kegging no issues.

My last two brews have gone in the bottle at just under 1.20 without any problems - when i was younger i used to ignore the hydrometer because it never gave me the answers i wanted!
I think i'll give it until friday, then if its still high, rack it into something

 

[Scruffy]

Bottle one bottle. See how it goes?

What does your hydrometer read in tap water?

Rack into a secondary, if you can, see if it drop a couple of points by Friday...

Two tins, eh? What else went in it?

 

[manticle]

I have bottled brews at 1020 and higher with no problems but it depends entirely on what the recipe was. Most of mine could be traced to high levels of unfermentable sugar and I tried every stuck ferment trick in the book to kickstart them along again.

Both unfermentables and too low temperature may have stuck the yeast. It's worth your while to make sure.

 

[milkman]

I have bottled brews at 1020 and higher with no problems but it depends entirely on what the recipe was. Most of mine could be traced to high levels of unfermentable sugar and I tried every stuck ferment trick in the book to kickstart them along again.

Both unfermentables and too low temperature may have stuck the yeast. It's worth your while to make sure.

Thanks for the replies ,
It never went below 16 degrees, usually sitting at 18deg, even 20, as it was fermenting so hard initially it heated up itsel

These are aboe the usual ideal range for saflager, so i on't think cold temps woul have ceased fermentation

There's nothing in there but the two cans of lager extract

My hydrometer reads 1.06 in my water (river water) - is that high? How do i adjust for that?