I just did this and I agree completely. Split batch with diamond lager and Verdant yeast. The lager comes off as more bitter with no ‘ipa substance’ to it.
I can confirm amylase enzyme in the fermenter will create more fermentables - i added it to an ipa that pooped out at 1.024 after 5 days. On end of day 5 i added 1/4 tsp of powdered amylase to both fermenters and on day 8 they’re steady at 1.017. I’m waiting a few more days before dry hopping...
Yes the concepts are right, those denaturing numbers seem reasonable too. I
it bottomed out at 1.024, added a 1/4 tsp of amylase enzyme to each keg and it’s chewing away. I’ll reply back when it’s done eating
I use a tilt. It’s a split batch and both fermenters are showing the same reading. I’m running a propane setup, no recirculation, I think mash temp was pushing 159 - 160. I was aiming for 154…
This thread has been extremely helpful. I have an ipa 1.65 OG on day 5 (verdant ipa yeast) that is still sitting at 1.30 FG. After a few more days, if it’s still high, I have some amylase enzyme on hand that I’ll try. If i do, i’ll report back
How low did your gravity get after adding amylase enzyme? I have some sitting around and have an IPA that is potentially going to end high. Doing some research on this.
Thank you for the recipe. I think I saw you post this on r/homebrewing and I’m making something almost identical. Going for a 149f single infusion mash and fermenting in a keg around 66f. Going to Germany for a honeymoon later this year, mostly for the hefeweizen..lol
I’ve done two hefe’s. Both a couple years back when I was bottling. both batches had phenols that were bandaid like, maybe an infection. I now ferment in kegs and have nailed the source of off flavors. Anyway, i’ve read up on hefe brewing techniques and the feurlic rest poked my interest...