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- May 14, 2020
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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
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