TrickyDick

Recipes 

Just an update.

The amylase trick seemed to work for me in making an under attenuated and overly sweet beer drinkable.

jjbrew

Recipes 

I had the same thing happen a month ago . Brewed DIPA that had a OG of 1.089 got it down to 1.028 and it was still to sweet can not drink it. So you are saying decarb and re ferment with say a 05 or Notty and the enzyme? did you do a big starter? Going to brew Sunday and was going to work on the bad beer any help would help. Thanks

pickles

Recipes 

Yeah you'll need to proceed just like you would for pitching yeast in a new beer. The starter doesn't need to be huge. Go easy on the enzyme and be patient it takes a few days to start fermenting. It will definately dry your beer out, most likely too much.

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TrickyDick

Recipes 

I'm not saying what I did made "great" beer, but turned an undrinkable batch into a drinkable one. Flavor profile was a wee bit off, and I had some unusual flavors - not unpleasant, but different than in my other beers.

I added some powdered amylase enzyme and let em sit a few weeks at 70-74 degrees room temp. this dropped them a few points, and I grew impatient. I added some liquid Beano drops and the SG fell like a stone. I added some Potassium Sorbate - a preservative to inhibit further yeast activity then crash cooled them after racking into kegs.

one beer was a Belgian strong golden ale and other was a dead guy ale - both AG kits from NB.

no new yeast was added, no aeration was performed. both beers were in their secondary carboys when they got stuck. I am not sure if it was a mashing problem or a fermentation/yeast health problem that was wrong - I suspect a little of both.

TD

C-Rider

Recipes 

I thought that hop would mess w/that unmentionable process.

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jjbrew

Recipes 

I added the enzyme and pitched some active yeast and got the DIPA to drop about .015 down to 1.018 which is very good. it took about 3wks.Thanks for the help, drinking it for the Super Bowl Party.