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Old 02-08-2013, 10:08 AM   #1
HopZombie99
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Default Dry Enzyme resulted in 1.002 FG

Hello lads, I asked the guy at the LHBS if I could use glucose syrup to dry out my beer a little bit. He said that I could do that or I could use a packet of dry enzyme. In my ultimate wisdom, I did both.

I checked my gravity last night, on my 1.063 OG beer, after it had been fermenting for 14 days and it read 1.002!

I tasted the sample and it actually wasn't that bad. Thing is... its still going. I'm still getting bubbles out of the airlock after 14 days. Its the first beer I've had that went for that long.

So my question is... should I use maltodextrin to beef it back up a bit?
If I do, how should it be used? What quantity and how do I get it into the beer?

Thanks for any advice.

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Old 02-08-2013, 10:56 AM   #2
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I'm not sure about this, but I think the enzyme will convert the maltodextrin to fermentable sugar and then the yeast will ferment it.

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Old 02-08-2013, 09:16 PM   #3
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Well if that's the case it would be the wrong move. Can anyone confirm what would happen? Thanks for any help.

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Old 02-08-2013, 09:44 PM   #4
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Curious to know what the FG was that you felt it needed this action?

Extract or AG batch?

I'm not sure either what will happen but using these things to dry out beer is always hit or miss and there is really no end to what they will chew through once they get going.

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Old 02-08-2013, 09:49 PM   #5
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It was a partial mash. I didn't wait for it to finish before adding the enzyme. Was just looking for a drier beer. Guess I should be careful of what I ask for.

Thing the maltodextrin will convert and ferment if added now?

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Old 02-08-2013, 11:21 PM   #6
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Quote:
Originally Posted by HopZombie99
It was a partial mash. I didn't wait for it to finish before adding the enzyme. Was just looking for a drier beer. Guess I should be careful of what I ask for.

Thing the maltodextrin will convert and ferment if added now?
Honestly I have no idea but obviously you should have waited until it was at final gravity as it probably would have been fine
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Old 02-08-2013, 11:39 PM   #7
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Looking through the details of what maltodextrin is and how the various amylase enzymes work (via Wikipedia)...I am now convinced that maltodextrin will be digested by the enzyme into fermentable sugars.

Maltodextrine is nothing more than a string of glucose molecules joined together through "1-4 glycosidic bonds"...and both alpha and beta amylases attack 1-4 glycosidic bonds. So, I would not bother adding the maltodextrin in there.

Sorry

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Old 02-09-2013, 12:08 AM   #8
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Quote:
Originally Posted by JLem
Looking through the details of what maltodextrin is and how the various amylase enzymes work (via Wikipedia)...I am now convinced that maltodextrin will be digested by the enzyme into fermentable sugars.

Maltodextrine is nothing more than a string of glucose molecules joined together through "1-4 glycosidic bonds"...and both alpha and beta amylases attack 1-4 glycosidic bonds. So, I would not bother adding the maltodextrin in there.

Sorry
Interesting, thanks for the search !
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Old 02-09-2013, 12:21 AM   #9
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Thanks lads. I guess I'll just wait until it finishes, bottle it and drink it. Could be worse.

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Old 02-09-2013, 02:12 AM   #10
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Even if you have 100% fermentable wort, shouldn't the yeasts attenuation have kick in a few points back?

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