I am making an Irish Red Ale, unfortunately I forgot to take a starting gravity reading before putting the beer into primary fermentation (primary fermentation was done at 68 °F +/- a few). Unfortunately this means that I wont be able to calculate the final ABV of the beer. I let it ferment for 16 days now, on the 14th day I read a final gravity of 1.028 and the same same thing on the 16th day.
Do you guys think it would be a good time to bottle the beer? I will be adding priming sugar as well, so I'm worried about the bottles exploding. Or should I just longer?
The ingredients used came from this website, the main difference is that I used a different brand of yeast.
I think the problem could be that I only used one pack of yeast.
- 9.9 lbs British pale ale malt
- 6.0 oz Great Western crystal malt (45 °L)
- 6.0 oz Great Western crystal malt (120 °L)
- 5.0 oz. (142 g) roasted barley (+300 °L)
- 5.25 AAU Kent Golding pellet hops, (1.05 oz at 4.7% alpha acid)
- Omega Yeast Irish Ale (OYL-005) Slurry