Bonjour,
I have brewed a Doom Bar clone. I was aiming at an Original gravity of 1.045 but only managed 1.041. Unfortunately I lost temperature in the ferment and it stuck at 1.020 after 7 days and has remained here. I heated it up and stirred but no action. I have now racked and am clarifying at 4°C. I am going to bottle tommorow. Should I add priming sugar? I am afraid of bottles exploding.
Any advice appreciated
You could be looking at either a stuck fermentation (which may resume in the bottle and produce bottle bombs) or a high percentage of unfermentable sugars in the wort. Which one it is I can't say on the basis of what you write here.
The safe course would be to transfer it to a secondary fermentation vessel and let it sit there for another week or two before bottling. In general, an apparent attenuation of only just over 50% would give me concerns about exploding bottles. I would suggest you try to rouse the yeast, secondary the beer, and see what happens.
Geeks Mental is a community that publishes articles and tutorials about Web, Android, Data Science, new techniques and Linux security.