Bottling at 1019 FG

[LansonBrewer]

Hi,

Looks like my Christmas spiced ale has finished fermenting out at 1019 (from 1086 - should've been a lot higher, but hey ho).
Quick question is, do I need to bother with any sugar seeing as it's still got a far amount in there, and I don't intend to touch it for 7 months?

Thanks.

[simple one]

What was the recipe, yeast and when did the Primary fermentation begin?

[LansonBrewer]

Recipe was 5kg of MO, 150g crystal and a little Carafa III. Yeast was Wyeast 1028. Fermentation began 15/05 (at constant 20 deg)
*edit* forgot to say it was a smaller batch - around 12l
Thanks

[simple one]

Well this is my opinion. If the FG is stable, bottle it with no primings. The amount of time in the bottle should give it the correct carbonation.

[Andy__]

Yes I agree with simple. At 1019 there should still be plenty of sugar in there it might just be that your yeast is just taking a while to eat it.

[LansonBrewer]

Yeah that's what I was thinking, just wanted to check I wasn't being a spanner.

Thanks muchly.

[Horatio]

That's a fair old strength beer you got there!

I make that 8.8% ABV so the yeast should still cope with the strength and convert some of the residual sugars and produce CO2; I think 1028 is good for about 10 or 11% alcohol tolerance? You're at the top end of attenuation with 77% so not sure what effect that will have? Then again, as has been said, the amount of time you are leaving it should produce some condition. Be interesting to see how it fairs.

Good luck.