Doobiebrewer
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What I've read is a little confusing. When and how would you add it? If style makes a difference, extract imperial stout.
Thanks. I have 1.114 of. Hoping to be under 1.020 fg. That's why I am looking into extra enzyme info in case I don't reach that. Thanks for all the tips.He said extract imperial stout. The only reason I could imagine a recipe calling for amylase is due to the fact that extract is mashed at a midrange temperature to leave some dextrines. For most beers it's fine but in really high ABV beers, it won't finish dry enough. The easy way to deal with this is to get some of the sugar from table sugar additions. If the recipe calls for something like 12 pounds of DME, use 10 pounds of DME and 2 pounds of table sugar. That will dry it out without adding amylase.
If you did want to try amylase to dry out an extract beer, I would bring the water up to 150F, then stir in all the extract, add the amylase and let it sit for about 30 minutes. Then bring it up to the boil as normal.
I dont disagree about other ways to increase attenuation but amylase can make extract more fermentable. It's not how I would do it. I would use simple sugar.Aaron- amylase won't help in an extract batch. With LME or DME, the starches that amylase would work on to change to sugars, have already been changed. So, you are actually asking the wrong question. You want to know how to take an OG of 1.114 (wow, wicked high) and have it ferment down to something reasonable. LOTS of yeast of a high alcohol tolerant type, oxygenation prior to fermentation, and maybe again 24 hours in, yeast nutrient, proper temperature control- all these are important. Do some more research in the yeast and fermentation area of the forum, focusing on high gravity fermentation. Good luck!
I did know this. I have swing tops but plan to bottle several different size bottles. Around 10% abv expected so I can age it and not make such a commitment when I open it.I would strongly advise against adding amylase after the boil unless you do something to stop it. I used beano once and didn't realize that out continues to convert until it converts everything it can. It slows way down and you'll think it's done. Then you'll get bottle bombs.
I was using using swing tops and they vented so I didn't get bombs, but I did manage you stain my ceiling.
I may be wrong, but I think amylase enzymes will convert unfermentable sugars to fermentable sugars, so it'll make extracts more fermentable.
If you heat the beer to deactivate the enzymes, you'll also kill the yeast, so you'll need to add yeast if you're naturally carbonating
any update on how long it took in the end? I have just added alpha amylase to a stalled Rye IPA, which is sitting in the fermenter at 25*C.I forgot about this thread. I started a new one with the following:
I have a 5.5 gallon batch of an American stout with an OG that started at 1.064 (the exact BeerSmith estimate). It has stalled at 1.030. The expected final gravity from BeerSmith is 1.016.
I mashed at about 155-156f. During the mash out I realized that I didn't mash the flaked oats, I lowered the temp to 153 and added them and some additional quick oats in for an additional 45 minutes. I also added a tsp of amylase enzyme. I don't thing there was much enzyme in the mash at that point to break the oats down but I though it worth a shot.
I used Voss Kviek. I started fermenting at room temp and raised the temp to about 82-83f degrees after a day.
It has been fermenting for over 2 weeks and has sat at 1.030 for a week.
The expected ABV was 6.4. It is now sitting at 4.5%. Not a huge difference, but I think it would taste a bit better if it was a little less sweet.
I have shaken and swirled the fermenter a couple times to attempt a jump start but it hasn't done any good.
So, yesterday I added the Carlson bottle recommendation of 1/2 tsp Amylase enzyme for 5 gallons. I swirled the fermenter again. Today the gravity is still at 1.030.
My question is how long do you think it will be before I see any effect from the enzyme breakdown?
I am patient and have plenty of beer, so I can wait as long as it takes. Just curious if anyone else done this and had good results.
any update on how long it took in the end? I have just added alpha amylase to a stalled Rye IPA, which is sitting in the fermenter at 25*C.
It's important to understand that there are lots of different enzymes, and they each have different abilities to ferment our wort.A. Enzymes get used to dry out a beer. It was a short lived style (Brut) in the inland northwest that I would love to see come back. Enzymes give algers and pale ales a sort of champagne mouthfeel. I’ve used it a couple times to dry out my IPA’s and I’ve liked the results. It can drop your final gravity to basically zero so if you’re concerned about alcohol percentage keep that in mind. I add it during fermentation just as the active stage starts to slow down. It’s been a while since I brewed with it but I think it was only a couple drops.The advice I received about adding the enzyme was from the head brewer of a local brewery.
Sorry, yes, the Brutzyme by cellar science is what I use and it has A. enzyme in it but also has other enzymes which, based on your response, suggests one or more of the others drop the gravity. My apologies. It was described as Alpha Amylase where I bought it you have corrected that.It's important to understand that there are lots of different enzymes, and they each have different abilities to ferment our wort.
Alpha Amylase enzymes will not take a beer to 1.000. AA does not degrade maltose. A lot of people use AA to fix a "stuck fermentation" (typ due to high mash temps). AA is already in the barley, so there is no difference between adding AA to the fermentor, or just doing an overnight mash (which I do all the time for big beers). I use 2 tsp for a 5g batch... that might be 10x more than necessary, no idea, but it works.
Other enzymes like gluco-amylase and Beano (galacto-something) will definitely plow through maltose and every other starch in your beer. Those should be avoided unless you understand where it will end (dry!).
It was definitely gluco if it took your gravity down to 1.000 or lower. Maybe it was a mixture that also contained alpha, but alpha won't do that by itself.The guy was a head brewer, he gets paid to make beer. I used he knew what he was talking about. Maybe he is wrong, maybe he is not. I just figured I would share what he said. Every time I have used it my beer is at 1.000. I have never had that happen without it.
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