Hi, I'm new to the forum and am hoping to get a bit of advice from more experienced brewers.
I brewed a Wilco 'Hoppy Copper' basic kit but used 1Kg of beer enhancer and 500g of hopped light spray malt. I aerated the wort well and rehydrated the yeast before pitching. The OG was 1.046 and within 12 hours the brew was bubbling well. The next day the airlock had stopped bubbling.
On day 4 I syphoned the brew into a second (sterile) fv to leave behind the yeast residue at the bottom. The sg was 1.014.
Unlike previous brews I had very little yeast residue at the bottom of the 1st fv.
I left the brew in stable temperature of 20 deg C
At day 10 I sprinkled 50g of hop pellets onto the brew and took another hydro reading. The SG was still 1.014 and the brew tasted a little sweet.
My question is this - should I pitch some more yeast to see if the SG will go down a bit further or add a bit of priming sugar and bottle it now? My worry about the latter is that if the yeast is dead I don't want to end up with 40 pints of flat, sweet beer.
I brewed a Wilco 'Hoppy Copper' basic kit but used 1Kg of beer enhancer and 500g of hopped light spray malt. I aerated the wort well and rehydrated the yeast before pitching. The OG was 1.046 and within 12 hours the brew was bubbling well. The next day the airlock had stopped bubbling.
On day 4 I syphoned the brew into a second (sterile) fv to leave behind the yeast residue at the bottom. The sg was 1.014.
Unlike previous brews I had very little yeast residue at the bottom of the 1st fv.
I left the brew in stable temperature of 20 deg C
At day 10 I sprinkled 50g of hop pellets onto the brew and took another hydro reading. The SG was still 1.014 and the brew tasted a little sweet.
My question is this - should I pitch some more yeast to see if the SG will go down a bit further or add a bit of priming sugar and bottle it now? My worry about the latter is that if the yeast is dead I don't want to end up with 40 pints of flat, sweet beer.
