Should I barrel/bottle this now?

[micmacmoc]

Now I'm getting much more time to brew I ventured into designing my own brew, I made it much stronger than usual. It measured 1064 at start of ferment and has dropped to 1020 seemingly not wanting to go any lower. I used 1 x safale 04 sachet, its at about 17C. I gave it a stir two days ago to see if that would allow it to drop further. I'm guessing the yeast may have done all it can. I'm a bit wary of bottling this as I don't fancy grenades. Would this be a good candidate for my king keg as it is? Theres 40 pints of it, how much if any sugar should be added?

I had three good brew days this last week, 40 pints sussex pale and 40 pints of Autumn Glory too. Its gonna be a good christmas! I'm doing a stout next week. Or Landlord....maybe a styriian stunner. I'm loving the brewing, thanks to you lot, Dave Lines and G Wheeler!

[OldSpeckledBadger]

It may be stuck. I'd rouse it and also get the temperature up to around 20C.

[crookedeyeboy]

Saying that my Orfy's Hobgoblin stopped at 1019/1020 and I bottled it due to impatience its starting to taste lovely now that the sweetness is subsiding... go for it!

[micmacmoc]

I have a small heater which I will leave in the cellar tonight, no thermostat control but it should help. If its still the same Monday i'll barrel it. I need to get some aquarium heaters for the fermenters sorted out for peace of mind.
Thanks all.
moc
cornwall

[micmacmoc]

Well the rousing it/heating did the trick, down to 1018 this morning, thanks! Its gonna be a strong old brew though.

[OldSpeckledBadger]

It might not come down much further. 1.016 would be 75% attenuation.

[micmacmoc]

Okey dokey, thanks badger. I will let it settle down and then bottle it. Ta!