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Old 02-09-2013, 02:00 PM   #541
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I am thinking of making this recipe but I've never used amylase enzyme in a secondary fermenter. Can anyone explain why it's used in the secondary rather than the primary fermenter? Seems to me it would be most beneficial to add it shortly after clearing on top of the healthy yeast cake. Thanks.
People have done it both ways and have gotten good results. I may have stated this before in the thread. I was following the recipe by Charlie Papazian. I think the primary reason is for absolute clarity, getting the beer off the spent yeast then give the remaining yeast some scrub work to remove complex starches from the corn. One could also mash with this....

That said, at the end you want dry beer. So mash with AE, mash lower like 147F, use AE in the fermenters. You probably could skip the secondary if you let it stay in the primary for 3 weeks. Another point here to note is the use of 6-Row malt. This malt has more enzymes for use with adjuncts, so bumping the ratio of 6-row to 2-row is another option. Making a dry beer without lagering on ale yeast, AE happens to be cheap easy alternative (aside from altering the grain bill). Think of the act of lagering, slow gradual chugging of yeast to consume any resemblance of food to survive in a cold environment. In this case with the 2ndary you are doing it at room temp with an artificial boost to convert starches into sugars and letting residual yeast consume new found food.

I personally like my kegged beer without any form of yeast (based on the style of course). I don't like having a spent keg spurting yeast sediment into my faucets. I also tend to siphon to the bottom of the fermenter, inevitably I pick up some yeast, so this one I just do the 2ndary without much thought on the matter, but only on this beer style.

If the AE is not working in the 2ndary I would make sure that on future batches that the yeast is rehydrated in warm water prior to pitching. Rehydrate at 90-95F. If that is not doing it then enzyme might be bad.

My $0.02
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Old 02-09-2013, 09:17 PM   #542
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Has anyone made this with nottingham dry yeast? That is all I have on hand to use right now and I want to try to brew a biab stove top version of this. Would notty yeast be ok to use?

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Old 02-10-2013, 03:02 PM   #543
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I would think it's ok. I believe other's have used notty.

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Old 02-15-2013, 12:47 AM   #544
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Any idea what the optimal water profile looks like for this Miller lite clone... And piss water is not the answer I am looking for

Thanks!

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Old 02-15-2013, 03:58 PM   #545
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Any idea what the optimal water profile looks like for this Miller lite clone... And piss water is not the answer I am looking for

Thanks!
Any suggestions
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Old 02-15-2013, 04:52 PM   #546
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Serving this up at a "snow-ball" softball tournament benefit for breast cancer tomorrow. Tons of softball teams so there are plenty of BMC drinkers. I'll report back with how quick the keg kicks!

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Old 02-15-2013, 04:55 PM   #547
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Serving this up at a "snow-ball" softball tournament benefit for breast cancer tomorrow. Tons of softball teams so there are plenty of BMC drinkers. I'll report back with how quick the keg kicks!
What did your water profile look like... Soft, hard?
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Old 02-15-2013, 07:51 PM   #548
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Honestly I don’t know, I have a wards lab sampling kit on its way to my house though!

I seem to think its on the hard side but not too bad. We get some minor scaling on our faucets and such but its not as bad as some places we have lived/been.

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Old 02-15-2013, 08:18 PM   #549
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Quote:
Originally Posted by Fredderick View Post
Any idea what the optimal water profile looks like for this Miller lite clone... And piss water is not the answer I am looking for

Thanks!
Quote:
Originally Posted by Fredderick View Post
Any suggestions
Quote:
Originally Posted by Fredderick View Post
What did your water profile look like... Soft, hard?
My water has always been soft carbon filtered water.

Look at this link.

http://www.howtobrew.com/section3/chapter15-2.html

I think my water was like London .
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2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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Old 02-15-2013, 08:32 PM   #550
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Hmm… I will know for sure in a couple week, but just based off those descriptions and the styles of beer that tend to turn out best (dark, malty stouts and porters) I would seem to think my beer more closely represents London or Edinbaugh too!

I cant wait for my water report. I feel like I will then have ultimate control of my beers! BWAHAHWHA!

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