Brewferm Abdij Dark Abbey S.G. stuck on 1026/1027

[Mogwyth]

Not sure if it has effected the ferment but yes Brewferm/Belgium beers use candy sugar (invert sugar golden syrup is a good substitute), it contributes to the distinctive flavour and I would never use malt or other types of sugar for these kits.

Stirring won't have done any harm.

If you bottle at that SG then it's going to be a very sweet brew.

I would leave ot afew more days check the SG, if it still hasn't moved consider yeast nutrient or more yeast, but I have not heard of these kits failing though.

Cheers

Bill

[burgo]

Mine has currently been on the go for 5 days and made with Candi Sugar, I have not yet checked the current gravity but the bubbling did stop after 2 days also.

I was wondering how yours finished up ?

[burgo]

Hi guys

10 days gone and the ABDIJ is sitting at 1016 (made with Candi Sugar if it makes a difference). Is this low enough or should I try to encourage it some more, especially as these are going to be bottled (fortunately PET).

Regards

[Steiney66]

Wouldnt worry bout 1016 - I done a double batch of Abdij recently with golden syrup & it finished at 1017 - after 2 months it has matured fantastic, hoping to save (some of it!) til Autumn

Regards

Steiney