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Apologies for my stupidity but why the plastic bottles?

So I'm introducing Safbrew F2 too my beer due to FG problems. I've been thinking of adding yeast Nutrients at the same time as pitching the Safbrew F2 can this be done? Looked online and people only add nutrients 15 mins before the end of the boil or after. I haven't seen anything about adding...

So adding champagne yeast or adding another smack pack seems like the smarter thing to do than too bottle it? This has me second guessing on a lot of things, I'm now starting to wonder if I mashed at a slightly higher temp like the 72 area.. The beer does not seem sweet at all and honestly...

Can't I minimise the chances of bottle bombs by just using less priming sugar? I believe the sugars left in it are unfermentables, my OG was a bit off to start with so kind of makes sense that my FG is off too? Mash temps most likely need to be controlled more next time, I tasted it like @An...

Tastes ready! Time to bottle?

Checked the gravity today and hasn't moved at all still at 1.020 even with a stir etc so going to have to add champagne yeast then.

Safbrew F2 is used for bottle conditioning so would I just add the yeast to the bottling bucket then bottle or add it to the primary for a few days then bottle?

Thank you for the help, means a lot.

I've raised the temp so I'll see what my reading is next Sunday if it hasn't moved much do you think adding another smack pack or using champagne yeast would be a better option?

Any certain type of champagne yeast? I agree, one of my issues was not recording anything... Rookie mistake.

Use RO water to check the hydrometer? OG was 1.058 & mash temp was around 65-68 Ish at most. I pitched 232 billon cells which I got from a calc for this recipe so two and a bit smack packs.

Hydrometer

Welcome mate

I know how you feel mate I'm obsessed with brewing, haven't done to many brews but have done some, read countless amounts of books & just love beer in general & my brews aren't coming up to scratch, it's very disheartening..

So after 2 weeks in the fermenter I decided to take a FG reading and it's come in at 1.020 when it's supposed to be at 1.012, at the start of fermentation for roughly 4-5 days it was bubbling away had a lot of krausen at the top but now that has dropped down to the bottom. I have raised the temp...

Going to swirl it a tad and raise the temps it's been at 18 degrees for the past two weeks..

Was bubbling regularly for the first week, the second week it slowed down a lot. Now bubbles maybe once an hour at most.

So after two weeks I've taken a FG and it's at 1.020 when it should be 1.012... Fermentation has seemed like it's been going alright, bubbler bubbling away. Think it needs more time?

Yeah mine is 20

Thanks for all the sound advice lads