So, I siphoned off some of the cooled wort to check its specific gravity to find out how much if any fermentation happened.  My original gravity reading was 1.040 which translated to a degrees Balling of 10.  My new specific gravity reading was 1.012 and a Balling scale reading of 3.  Its not the most potent brew I’ve ever made but, it did ferment.  Depending on which calculation you prefer to use it will put you right around 3.5% ABV.  I was hoping it would be closer to the 4-5% range.

So, with fermentation seemingly stopped, I guess its time to bottle.  I just hope the yeast is active enough to carbonate the beer after it gets bottled.  I’ve never had the fermentation completely stop before.  Especially after adding more yeast.  So, I don’t know if the priming sugar will be enough to get things going again or if the yeast is just not active.  Do I add some yeast along with the suger when I bottle it?  I’m thinking probably not.  I don’t need bottles exploding on me or geysers coming out of each bottle when they’re opened.  If it doesn’t carbonate though, I’m stuck with opening each bottle and adding yeast to it a granule at a time.

Well, I guess that’s not the worst thing in the world.  I’ve talked myself into it.  I shall bottle the beer and check it in 2 weeks.  If it seems flat, then I will add some dry yeast to each bottle and check them again in another 2 weeks.  If it’s still flat, I guess its time to dump it out and try a new batch.  Happens to ever homebrewer now and again, but it never gets any less frustrating.