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Old 12-16-2010, 03:12 PM   #21
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how or when do the enzymes stop working. In a mash the enzymes stop working when you boil them. If you add enzymes to the fermenter when or how do they stop working. What keeps the beer from loosing ALL it's dextrines and body?
That's a good question. My test jar, which was loaded with a sample of the 1.030, is now down to 1.017. That's 5 days after I added AE to it.

Fortunately, this beer I'm working on had a lot of oatmeal in it. I'm assuming () that the beta-glucans in from the oatmeal will not be further broken down by the AE, and so maybe I'll retain some body.

Kaiser did some fermentability experiments. Low mash temps and very long mashes (> 3 hrs) resulted in close to 90% fermentability. So, I'd say that is the upper limit of the AE. So, if you started with a 1.060 beer, it might be able to get down to 1.006. Hmmm... maybe I should have left mine at 1.030.
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Old 12-16-2010, 05:04 PM   #22
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Going out to buy 1oz of this stuff today. Anybody have any good suggestions on how much I should actually use? I don't want to over do it.
I ended up adding 2 tsp per carboy. I think I had 2 ounces, and I'd say I used about half of it. So, maybe there are 3 or 4 tsp per ounce.
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Old 12-20-2010, 04:42 AM   #23
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I added 1 tsp to my 3 gallons about 4 hours ago. I already see activity!

Hopefully it doesn't go too far though. I'm hoping that I finish in the range of 1.015 to 1.020.

Thanks again for all your help.

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Old 12-21-2010, 12:39 AM   #24
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AE will keep going until all you have left are alpha-limit dextrins. You'll retain some body, but it'll be drier than if you'd altered your mash or grain bill. It'd be like doing a very long rest at 152*. AE won't break down any proteins like beta-glucans,

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Old 12-21-2010, 02:01 AM   #25
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So I'm kind of concerned about how active this seems to be. The beer is still going since yesterday. I have been out of town and my wife is watching over it.

It seems to me that it probably has already gone too far. If I want to stop this, could I pasteurize and stop the process? Or should I just wait it out and hope that it doesn't go below 1.010? If it goes that low, I will consider it ruined.

I think I would hate it that dry.

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Old 12-21-2010, 02:38 AM   #26
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The only way to stop it at this point is to pasteurize it or filter the yeast out. I'd cold crash and rack to secondary before attempting to pasteurize, I'm not sure how a bunch of dead yeast would affect the flavor if they're all still in suspension when you kill them.

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Old 12-21-2010, 03:58 AM   #27
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My test jar of 1.030 "stuck" wort seems to have bottomed out at 1.013. (this, after i added AE to it). OG of 1.063.

I can live with that.

Here's a link to a thread where I started to document my amylase enzymes experiment:

http://www.homebrewtalk.com/f163/esc...6/#post2491360

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Old 12-25-2010, 01:58 AM   #28
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I wanted to follow up and let you guys know that the final gravity ended up being right at 1.020! Couldn't have worked out more perfect.

Even though I should have tested the AE with a small sample first, things worked out perfect (got lucky).

Thanks again for the help.

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Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
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