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Old 04-25-2008, 07:05 PM   #11
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At my LHBS there's this stuff called "Amylaze Enzyme". If a fermentation sticks at 1.020, put in a tablespoon of that stuff and swish the carboy. Magically that beer will be at 1.012 within a couple days. Amylaze is an enzyme that will break down some of the complex sugars so that the yeast can eat them. Don't over-do it as it's possible to break most of the residual sugar down..... and there goes all your malty flavouring. The next best option is to switch to a different DME/LME supplier.

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Old 04-25-2008, 07:05 PM   #12
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Quote:
Originally Posted by JohnA111
I'm watching this post diligently. I have had the same problem with the last 6 brews all being right at 1.020 FG. None have tasted bad, all quite good in fact. I'm stumped by it, but not freakin out.

Can't wait to see anyone else's ideas. I also have done partial boils on extract with specialty grains in much the same manner.
That's the reason for my interest as well. Out of my last 4 batches, three had a high final gravity right around 1.020. One of them is still bottle conditioning and one is in secondary (gravity may still drop a little on that one) so I'm not sure how they'll turn out. The one thing they all had in common was dry ale yeast, which is exactly what solbergg is using. I'll be using liquid yeast on my next batch to see if theres a difference.
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Old 04-25-2008, 07:17 PM   #13
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Do you make starters or pitch directly into the wort?

have you tried proofing your yeast?

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Old 04-25-2008, 07:32 PM   #14
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Quote:
Originally Posted by JohnA111
I'm watching this post diligently. I have had the same problem with the last 6 brews all being right at 1.020 FG. None have tasted bad, all quite good in fact. I'm stumped by it, but not freakin out.

Can't wait to see anyone else's ideas. I also have done partial boils on extract with specialty grains in much the same manner.
As unfortunate as it is that you have the same problem....I'm glad to hear that I'm not the only one!
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Old 04-25-2008, 07:34 PM   #15
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Quote:
Originally Posted by blacklab
In my extract days I had a very similiar problem. Do your beers have the extract twang? It was difficult to diagnose, but my feeling is that the D(or L)ME, when boiled, caramelized and created unfermentable sugars. Hence the extract twang and slightly higher FG.

My solution was to buy AG gear.
To be honest, I'm not sure what extract twang tastes like. Perhaps all my beers have it, since I have only tasted my own. Would be great if my brewing AG solves my problem.
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Old 04-25-2008, 07:38 PM   #16
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Originally Posted by maltMonkey
Did the yeasts have a date on them?



Do you know what brand the malt extracts were?


In proportion to the total grain/extract bill (by weight). For example 1lb crystal malt in a 10 lb total bill would be 10%.
I'm not sure about the dates. I still have the package for my S-23, so I will check that when I get home. I will also have to check my records for the grain proportions. DME was Briess. LME was Muntons from LHBS & not sure what AHS uses.
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Old 04-25-2008, 07:39 PM   #17
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Quote:
Originally Posted by blacklab
It was difficult to diagnose, but my feeling is that the D(or L)ME, when boiled, caramelized and created unfermentable sugars.

Would adding the extract at the end of the boil solve that problem?
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Old 04-25-2008, 07:39 PM   #18
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Quote:
Originally Posted by shafferpilot
At my LHBS there's this stuff called "Amylaze Enzyme". If a fermentation sticks at 1.020, put in a tablespoon of that stuff and swish the carboy. Magically that beer will be at 1.012 within a couple days. Amylaze is an enzyme that will break down some of the complex sugars so that the yeast can eat them. Don't over-do it as it's possible to break most of the residual sugar down..... and there goes all your malty flavouring. The next best option is to switch to a different DME/LME supplier.
This sounds EXTREMELY promising. So much so that I am picking some up TONIGHT (assuming my SG still hasn't changed).
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Old 04-25-2008, 07:41 PM   #19
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Quote:
Originally Posted by Jaeger48
Do you make starters or pitch directly into the wort?

have you tried proofing your yeast?
I pitch directly most of the time, though I think I rehydrated one of them before pitching. I don't know what proofing is.
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Old 04-25-2008, 08:12 PM   #20
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How are you aerating?

I have had similar issues, and have just tried an o2 system on the latest batch. Hoping to have one finish below 1.016 (my lowest yet).

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