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Old 01-06-2014, 11:36 PM   #1
hopbrad
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Default DME issue - can you re-mash DME with Amylase Enzyme?

i only have access to 2 malts here. A Dark Amber LME and a light DME. The light DME doesnt ferment well. Beers in the 1.060 range seem to be finishing at 1.030.
No issue with the LME
what is the best route to get the DME lower? ive heard of people adding Amylase enyzyme or beano on stuck fermentation, but apparently the problem is it can create bottle bombs from the enzyme not becoming denatured

is it possible to re-mash extract with Amylase enzyme or beano too? i haven't found a malted barley hookup down here yet so i was thinking let the DME sit in water with AE or beano to convert more of the dextrins.

any ideas on time, temps, etc?

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Old 01-07-2014, 01:57 AM   #2
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What brand of yeast? What yeast?

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Old 01-07-2014, 06:11 AM   #3
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Originally Posted by hopbrad View Post
i only have access to 2 malts here. A Dark Amber LME and a light DME. The light DME doesnt ferment well. Beers in the 1.060 range seem to be finishing at 1.030.
No issue with the LME
what is the best route to get the DME lower? ive heard of people adding Amylase enyzyme or beano on stuck fermentation, but apparently the problem is it can create bottle bombs from the enzyme not becoming denatured

is it possible to re-mash extract with Amylase enzyme or beano too? i haven't found a malted barley hookup down here yet so i was thinking let the DME sit in water with AE or beano to convert more of the dextrins.

any ideas on time, temps, etc?

Yes. You can use beta amylase to further increase the fermentability of your extract. You can also minimash some 2row with your extract and use the enzymes from there to get the same effect.
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Old 01-07-2014, 12:17 PM   #4
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What brand of yeast? What yeast?
i use s-05 with it, as thats the only type of yeast i have on hand at the moment.
i have some WLP belgian yeast strains on their way down with a friend. but who knows if they will survive the flight. and have a packet of danstar belle saison in the fridge too.
my next test was going to be with the belle saison yeast and add a lb or 2 of a table sugar. but i still think it wont go down to an acceptable saison FG so id like to try this amylase trick next.
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Old 01-07-2014, 12:35 PM   #5
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Yes. You can use beta amylase to further increase the fermentability of your extract. You can also minimash some 2row with your extract and use the enzymes from there to get the same effect.
great, thank you.
so mix the enzyme and extract in water, bring temp up to 140-149 and hold for 90 mins? in what amount of water?
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Old 01-08-2014, 12:06 AM   #6
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great, thank you.
so mix the enzyme and extract in water, bring temp up to 140-149 and hold for 90 mins? in what amount of water?
I don't think 90 mins would be necessary. 45-60 should suffice. I haven't done it myself though but it shouldn't take too long for the enzymes to chew through that if the conditions are right.

As for the amount of water, I'm not too sure but it should depend on how much grain and extract you are using. I don't see why the full boil amount would be harmful, but again I'm just theorizing since I haven't done it myself.
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Old 02-21-2014, 12:04 AM   #7
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so i used diatase enzyme which has both alpha and beta amylase. dropped 3 tsp into 2 gallons of water with 6.5 lbs of DME. let it sit for 45 mins at 150. then added the rest of the water and brought it up to a boil.
the SG was 1.069 and after 5 days it went to 1.024. ill update with another gravity reading in a week or so when the krausen has dropped. happy with the results so far.

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