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ericd · 02-02-2009, 11:19 PM

Hi, I have a beer that's done fermenting but it's still a little sweet for my tastes. What's the best way to dry it out at this point, amylase, beano, sugar or something else?

Edcculus · 02-02-2009, 11:23 PM

Before anyone can help, what is the recipe, OG and FG?

I can definitely tell you to stay away from beano or any enzyme post boil. If you add them to an already fermented beer, there is no way to denature them. Sugar could be an option depending on the FG.

***Yooper*** · 02-02-2009, 11:24 PM

Pitching a more attenuative yeast would be my first choice, depending on the ingredients and the OG and current FG.

Got Trub? · 02-03-2009, 05:35 AM

The only way to "dry out" a beer with sugar is to replace an equivalent amount of malt with sugar in the recipe. Adding additional sugar to an already fermented beer will add ABV - assuming the yeast hasn't given up the ghost - it will not lower your FG.

GT

z987k · 02-03-2009, 08:36 AM

Quote:

Originally Posted by Got Trub?

The only way to "dry out" a beer with sugar is to replace an equivalent amount of malt with sugar in the recipe. Adding additional sugar to an already fermented beer will add ABV - assuming the yeast hasn't given up the ghost - it will not lower your FG.

GT

um, yes it will. How will basically adding alcohol which has a lower S.G. than the beer not lower the overall gravity?

although my vote on the issue goes to try again and change some things.

john from dc · 02-03-2009, 03:14 PM

is it still in primary? if the temps have been low, my first try is always to swirl it a bit to resuspend some yeast and warm it up.

after that, you could repitch, or add some sugar. or blend it with a more bitter beer during bottling/kegging.

remilard · 02-03-2009, 03:48 PM

Quote:

Originally Posted by z987k

um, yes it will. How will basically adding alcohol which has a lower S.G. than the beer not lower the overall gravity?

although my vote on the issue goes to try again and change some things.

It will lower the SG and probably thin the mouthfeel a bit but it won't remove any carbohydrates which happen to taste sweet.

I'm not particularly advocating for any solution here but just to toss out another, isomerized hop oil extract may help to balance the beer.

david_42 · 02-03-2009, 04:52 PM

I'd try a higher attenuating yeast first. Then amylase.

CBBaron · 02-03-2009, 06:05 PM

The best way to make a drier beer is to start before the boil.

Replacing malt sugar with table sugar will result in a lower FG. Adding sugar will result in a similar FG but higher ABV which makes it seem drier. The difference between alcohol and water is pretty small so the effect on FG of additional alcohol is minimal.
If making AG mashing at a lower temp will result is more fermentable wort.
Amylase can be used pre boil to help break down complex sugars to more fermentable ones. Boiling halts the process allowing for controllable fermentability.

Adding Amylase post boil does not provide any way to denature the enzyme. The reaction can take a very long time resulting in either bottle bombs or a very long ferment. Not recommended.

Your best options is warmer fermentation temps and swirling the fementer to rouse the yeast. If that is not sufficient then i would suggest bottling the beer and enjoy a sweet beer and start planning how you will change things next time.

Craig

**pjj2ba** · 02-03-2009, 06:14 PM

I've got an Imperial Alt going that had an OG of 1.10. It went down nicely to 1.036 and stopped. It actually didn't taste too sweet, but I want it to get lower. I added some fresh yeast of the same kind and that did nothing, so I picked up a vial of the White labs super high gravity strain and added that after a couple of days I saw renewed activity and it has been slowly chugging away for 3 weeks now. I need to check it one of these days soon.