Help!!!!!

[crookedeyeboy]

Just checked my Gob Hoblin that I brewed last weekend and it is definately stuck at 1020. Ive already pitched more yeast.

Think I know where i went wrong sparging so know how to change it next time..

What i want to know is, will it be ok to get this one bottled/kegged at 1020? Will it just be a heavy beer? It started at 1054...

Thanks

[jubby]

I would go ahead and bottle it if it's been stable for a few days. It will end up at about 4.5% and may be a little heavier but i am sure it will still be good. I would avoid using any priming sugars though, just bottle it and keep them in the warm for a week before moving to a cool place.

[crookedeyeboy]

Thanks for that. Surely if I have added more yeast they arent going to any further with a little sugar? They would of done it by now?.....hmmm more learning

[nobby]

I doubt you went wrong Sparging its more likely to be lack of Oxygen in your wart or too high a mash temp. If you have pitched some more yeast I would give it a good rouse and leave it in the FV for another week at least. If you bottle now it will work away slowly and you will have gushers when you open the bottles