smokinghole

Recipes 

Amylase enzyme can be bought at the LHBS. Don't get beano.

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scottatdrake

Recipes 

Hmm. This is really interesting! I've never heard of adding amylase later.

This was an extract brew however (my last one ever), so I don't think it had to do with too many unfermentable sugars-- more to do with under-pitching and/or under-aeration. In addition, it has been kegged and carbed. I've drawn off a few samples and with it the last of the yeast off the bottom (probably). In this case, amylase probably wouldn't help, would it?

smokinghole

Recipes 

It might help. The extract is likely all mashed at the same temperature. So if they say it's 75% fermentable then that's what you will get with no additional amylase activity. However if you steep some grains with diastic power with extract you will increase the fermentable sugars by chomping up some of those sugars in the extract. So amylase can and probably will help bring you down a few more points.

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