Great thread!
I have an Oatmeal Stout that was supposed to come in at 1.060, but instead came in at 1.080 (Somewhere I have a measurement off...) I mashed high, 155, with the intention of not letting it dry out and have a fuller bodied.
the problem is that at 1.080 my yeast brought it down to 1.030 and quit. I roused the yeast (safale-04) with CO2, elevated the fermentation chamber temp from 68 to 70, and re-pitched with champagne yeast. Nothing works!
Now is my final attempt at saving my Stout, I purchased Amylase Enzyme Formula by BSG at my LHBS. BSG has zero instructions on usage. I even called them asking for some sort of information, which they had none. The label says 0.1-0.3 tsp per gallon.
I have 10 - 11 gallons of Stout in a conical fermenter. From what I have come to understand, after reading this thread, dump 3 tsp into the fermenter and check back in a couple days. Do not dissolve in a solution, no fus whatsoever.
Do I have this right?
Thanks!