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-   -   Using Amylase Enzyme (Beano?) to restart stuck fermentation (http://www.homebrewtalk.com/f39/using-amylase-enzyme-beano-restart-stuck-fermentation-111576/)

homebrewjapan 03-31-2009 12:39 PM

Using Amylase Enzyme (Beano?) to restart stuck fermentation
 
My fermentation was stuck (same hydrometer reading for several days) at 1.018-20 so I added amylase enzyme, which is supposed to aid in restarting stuck fermentation.

My question is: how long does it take? I can see there is activity (lid bulges up in fermenter) but after two days there's only a minor change in gravity (maybe 0.001 or 0.002?)

Tried tasting some of the beer after taking a hydrometer reading and it tastes like... beer with baking soda added! So I guess it's in the process of doing its thing.

Homercidal 03-31-2009 01:21 PM

Hmmm.... Never heard of this...

HenryHill 03-31-2009 01:23 PM

Did you give it a swirl to rouse the yeast first?

Is it possible that your mash temp was off and it isn't going to go much lower?

LooyvilleLarry 03-31-2009 01:44 PM

I have done this with some success.
First, agitate the yeast (swirl the carboy). Try raising the temp to ~70.
Next, double check your hydrometer. Nothing like stressing cuz some jackass in China didn't get it right! ( Yeah, guess how I know this).
Then I boiled off about 4 oz of water and added the amalyze to that, then when cooled to the wort.

I had activity after 12-18 hours.
The beer came out awesome.

Also, it depends on the beer. What was your expected FG?

ericm 03-31-2009 09:12 PM

one potential problem with adding amylase is that once you've added it, it can keep working past the point you want it to (it would take heat to denature the enzyme, and most people don't want to heat their nearly-finished beer) and result in a really dry beer and/or bottle bombs.

david_42 03-31-2009 09:31 PM

Amylase enzyme will take a while, but it has basic limits in how much of the sugar chain it can breakdown, so it's relatively safe.

Now, Beano (alpha galactosidase) can break down just about everything and will result in something nasty unless you de-nature it by heating the beer to 58C for 15 minutes, once you reach the final gravity.

mkade 03-31-2009 10:12 PM

STUCK fermentation has nothing at all to do with amylase. It is because the yeast have stopped fermenting sugars before they were all gone. While amylases will break down more sugars and can lower the FG, this is not a terribly good idea, especially in the carboy. What was your recipe, OG, etc?

homebrewjapan 04-01-2009 03:04 PM

Quote:

Originally Posted by mkade (Post 1231980)
STUCK fermentation has nothing at all to do with amylase.

Yes, stuck fermentation is not CAUSED by Amylase - ie Amylase has nothing to do with causing stuck fermentation - but Amylase can solve it.

homebrewjapan 04-01-2009 03:11 PM

Quote:

Originally Posted by david_42 (Post 1231868)
Amylase enzyme will take a while, but it has basic limits in how much of the sugar chain it can breakdown, so it's relatively safe.

Now, Beano (alpha galactosidase) can break down just about everything and will result in something nasty unless you de-nature it by heating the beer to 58C for 15 minutes, once you reach the final gravity.

Ahhh... this is interesting to me. Beano and Amylase Enzyme are different? I've seen so many posts where the terms are used interchangeably that I thought they were the same - eg. http://www.homebrewtalk.com/f36/amylase-enzyme-k-beano-32246/

mkade 04-01-2009 06:36 PM

It may contain an amylase, but it is not just alpha and beta, as is found in the mash. There are debranching enzymes in Beano-O, which will break bonds that mash enzymes cannot.


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