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Check your brew notes, as many details as possible are appreciated and limits the speculations in answers. Solutions differ for many causes of the stuck fermentaion. If I had to guess, it may have got too cold, raise temp to 75°F. Or the mash was above 158° and the yeast ignored the more complex sugars.


Corn sugar will add a bit of alcohol, which will affect your reading. That is my guess as to why the FG in the bottle is lower.


Double check all your gravity readings and measurements of priming sugar, considering temperatures. The SG's you noted could be off If temperature wasn't factored in the hydrometer readings. The over carbonation would suggest an overdose of priming sugar, your 5gal batch at 68° would use only 3oz for 2.0 co2 volumes for example. Or the bottle conditioning ...

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