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dawgman · 04-04-2012, 04:59 AM

1.023. Was experimenting with 3787 wyeast to see if any of the characteristics of the yeast would make it through a STUPIDLY hopped DIPA. OG was 1.073. Missed my mash temp due to a thermometer issue. End of the mash was at 160 rather than the 152 I was hoping for.

Just added some amylase enzyme. Am I wasting my time? Should I bottle and just have my lesson learned or will the AE help drop the FG a few points?

Polboy · 04-04-2012, 05:32 AM

almost sure it will restart the fermentation, shake your bucket/carboy a little, make sure its in the 66-75F range
Are you sure your ferm was done? in my case 3787 take really long time to finish ( i have triple fermenting for 31 days now and SG is still going down and co2 bubbles go up

**osagedr** · 04-04-2012, 05:38 AM

I wouldn't have bothered with AE to chase a few more gravity points out of the beer. Your high mash temp is part of the reason you finished a bit short. For something like a IIPA the usual strategy is to add dextrose to help it dry out and lower the body. You should still be able to do that depending on what the AE accomplishes for you.

dawgman · 04-04-2012, 01:31 PM

Yeah. Over a week the SG did not drop any more. It was a consistent 1.023 in three measurements.

It restarted last night. We'll see how it goes from here.

Thanks for the tip on the dextrose. Depending on how it goes from here I may try it.

TimTrone · 04-04-2012, 02:51 PM

It would be wise to wait for a couple weeks to see what the AE does before you bottle.

dawgman · 04-04-2012, 06:56 PM

Quote:

Originally Posted by TimTrone

It would be wise to wait for a couple weeks to see what the AE does before you bottle.

I need to dry hop still. I am curious to see how much further attenuation I get. It was definitely active this morning. And yes I know airlock activity is not a sign of fermentation or lack thereof.