Sweet Beer

[djackal]

Hi all, I've had my beer in fermenter for 2 weeks. The beer finished with a gravity of 1.020, way too high and the beer is sweet and hard for me to stomach. Should I go ahead and keg and bottle this brew? I know some people who may like the sweetness and the beer is quite light in alcohol. Will the body of this beer improve to becone drinkable or should I just ditch it? There doesn't appear to be an infection.
Cheers

 

[mika]

1020 AGAIN !!
Do a search..lots of beer (for whatever reason) seems to finish at that mark...it shouldn't (mostly).
I had one that stopped and I kegged it regardless...not good. My advice bottle it..there's a good chance the yeast will carry on in the bottle and finish it off, though it may take a little while. Also may be worth underpriming (slightly) to be sure you don't get any bottle bombs, or alternatively after ~3-4wks crack the top and release some of the gas.
Unles there's funky green crud growing all over the fermenter NEVER throw a beer out

 

[Mr Bond]

More info :excl:

Extract or AG?
SG/OG.
Ingredients ie did u use crystal malts etc.
What yeast,what temp,how much did u pitch,did u aerate?

give some more info and you will prolly get a heap of differing :huh: replies.

 

[goatherder]

what was the OG of your beer? unless it was pretty high to start with, 1.020 is too high to bottle - big risk of exploding bottles.

Do a search for "stuck ferment" and you'll find plenty of advice. Start with giving the fermenter a shake/stir, maybe up your temperature a bit or pitch a fresh yeast. If you do one of these, you should be good to bottle in a week.

 

[pint of lager]

Like Brauluver said, we need more info. Bottling a beer that appears to have stopped with too high sg is asking for trouble. Unless you are using PET, exploding glass is very dangerous.

You could have a faulty hydrometer, a yeast that is too cold, a bad recipe with too much sugar, crystal malt or maltodextrin in it.

 

[yardy]

i would rack it and warm it up a bit.

 

[djackal]

Cheers guys for the advise. I've pitched some more yeast to see what happens. It was a partial/hybrid mash using Flaked Maise, Rice Hulls and Pale malt (4kg) of grain and a Coopers mexican cervesa kit. OG was 1.032.

 

[Ross]

Cheers guys for the advise. I've pitched some more yeast to see what happens. It was a partial/hybrid mash using Flaked Maise, Rice Hulls and Pale malt (4kg) of grain and a Coopers mexican cervesa kit. OG was 1.032.

What volume did you make?? OG seems very low for the ingredients used, assuming a standard batch size.

cheers Ross

 

[djackal]

Cheers guys for the advise. I've pitched some more yeast to see what happens. It was a partial/hybrid mash using Flaked Maise, Rice Hulls and Pale malt (4kg) of grain and a Coopers mexican cervesa kit. OG was 1.032.

What volume did you make?? OG seems very low for the ingredients used, assuming a standard batch size.

cheers Ross

Ross,
the Volume was 50L, my idea was that seeing as I was unable to cool the wort quickly enough to avoid a high risk of infection, I 'watered down' the wort. i.e. I added extra water and thus a Cooper cervesa (and also a brew enhanser 2 that I forgot previously).
Cheers