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Old 05-24-2013, 09:23 PM   #1
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So I brewed an Oatmeal stout at 1.065. Just where I wanted it, but I must have mashed way to high (have since bought a new thermometer).

I've repitched twice now (with 1.5 liter starters), and it's still stuck at 1.028. It should finish almost half that. I brewed it about 6 weeks ago.

So I've removed 2.5 gallons (out of 6), and i've added 3 beano tablets. I'm trying to thin out part of the beer, and blend back with a poorly attenuated portion, and a way to dry portion.

I plan to inactivate the enzymes by boiling. My question is: how long do I wait until i inactivate the enzyme, cool the beer down, and blend back in?

Thanks in advance,

(PS, the handle name is a nick name, not a love for Heineken).



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Old 05-24-2013, 11:24 PM   #2
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Type % of total Lbs used oz
Pale Malt (2 Row) US 3 0
Maris Otter 5 0
Caramel/Crystal Malt - 60L 3 4
Roasted Barley 2 8
Oats, Flaked 1 8
Black (Patent) Malt 0 8
Dehusked black patent 0 8

s04

mash temp is the unknown.



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Old 05-24-2013, 11:28 PM   #3
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I have no experience with beano but if ur looking to drop the FG, ive heard of people using amylase enzyme in secondary. Dunno if thats the same thing ur trying to do or if it would help.

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Old 05-24-2013, 11:30 PM   #4
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Just looking for how long the activity takes. How long would a few pills take to lower the gravity from 1.028 to 1.001.

I thought about amylase, but this seemed to be easier. Amylase in the secondary seemed to be an unknown to me and too much risk for bottle bombs.

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Old 05-24-2013, 11:55 PM   #5
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You will boil off all the alcohol if you boil it again.

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Old 05-25-2013, 12:04 AM   #6
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Quote:
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You will boil off all the alcohol if you boil it again.
oh yeah, just deactivate. 150 i think? Now i have to check.

Thanks for the reminder.
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Old 05-25-2013, 12:43 AM   #7
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150 will do. Papers say 140, but i'll do 160 for a shorter time for better activation.

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Old 05-25-2013, 12:56 AM   #8
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Quote:
Originally Posted by Heine81 View Post
Just looking for how long the activity takes. How long would a few pills take to lower the gravity from 1.028 to 1.001.

I thought about amylase, but this seemed to be easier. Amylase in the secondary seemed to be an unknown to me and too much risk for bottle bombs.
I haven't seen it in pills, just granular form. The recipe i saw used a a teaspoon of the enzyme and gave it another 1.1% abv, dropping it to 1.000 although the starting was 1.030.
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Old 05-25-2013, 01:39 AM   #9
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Yeah, that's what i was worried about. I just need to drop it part way down since its an oatmeal stout.

It's OK now, but at 1.028 it's a tad sweet for me. I'm about to inactivate the enzyme, and reblend once it's down to temp. I'll post an update here in a few days to see if i'm fermenting and what the new FG is.


Thanks for the help

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Old 05-25-2013, 01:47 AM   #10
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I heard 3711 would eat the chrome off a bumper any thought to pitching that?



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