Precursor: This is my first beer (ever) so I am still sorting out the terms to use.

So, for my first beer is a Strawberry Blonde that my wife wanted. All grain recipe with an expected OG of 1.059 and FG of 1.010, My OG going into the fermentor was 1.057 which I thought was pretty good. After I transferred the wort to the fermentor I added AG300 (turns everything to fermentable sugars for those unfamiliar). This was obviously a HUGE error on my part. I just moved it over to a secondary fermentor and checked the gravity and it was 1.002 (after 7 days). So, beyond the fact that I will probably end up with a dry beer with very little mouthfeel I need to tackle my next concern, bottling.

So, I understand the idea of using priming sugar for carbonation. My question is this, since I created a much larger amount of sugar for the yeast and my gravity is already way too low, will there be enough yeast left for the priming sugar to create the carbonation I need to bottle the beer?

Thanks for the help

 

Well, since the AG300 created more sugar than expected I doubt that I starved the yeast. As far as pitching the adequate number of cells, haven't gotten that far into reading to understand/answer. The recipe called for a single package which is what I used, I did read the packet and i was in the specifications for it. Thanks for the help, will give it a week on the strawberries then move it to the bottles and see what happens.

 

Yes, using corn sugar for priming was my plan.

It was more out of habit than anything else. I have always used it in the past when trying to get all the sugars out of corn, wheat, rye, and barley for use in spirits.

Thanks for the help, looking forward to enjoying my new hobby.

 

This is the recipe I used: https://www.brewersfriend.com/homebrew/recipe/view/989495/strawberry-blonde-ale

Obviously not mine, my wife found it and I put in into the system to keep track of things. The next two things I have to read up on is the cold crash it calls for and obviously priming sugar which was on my mind when I checked the gravity.

Thanks

 

Yes, in the past I have always pushed to get a fg of 0.98 and never thought about leaving sugar in for flavor. Obviously I jumped into beer making before really reading / understanding everything I should have. In the middle of "How To Brew: Everything You Need to Know to Brew Great Beer Every Time" By John Palmer.

Next up are "Brew Better Beer: Learn (and Break) the Rules for Making IPAs, Sours, Pilsners, Stouts, and More" by Emma Christensen and "Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew" by by Jamil Zainasheff and John Palmer (Author).

Thanks

 

Quick update on my beer. I just pulled it off the strawberries to a clean carboy to finish fermenting (if there is anything left to ferment). The original gravity was 1.057, the gravity when it when into the secondary was 1.002, the gravity tonight was 0.996. It has great color but taste VERY dry, it taste almost like a wine. The recipe calls for another week of fermenting so I will leave it to next weekend and bottle it. Hoping it has enough flavor to make it bearable to drink.