Originally Posted by Reno_eNVy
Please do. I've never seen live results of alpha amylase usage. I hope it all works out well for you... and I hope the usage amount of a.a. based on volume and points-desired is linear.
OK, fermentation has stopped and I am quite happy. It ended up a little low at 1.013.
So my final numbers look like this:
So as far as the AA goes, I was stuck at 1.040 with just over 2G of beer/wort. So based on one other report of how much AA was used, I added just a pinch over 2 teaspoons and dropped the graviy 27 points.
I don't think there is sufficient evidence yet to determine if the releationship is in fact linear, but my calculations did end up pretty close.
So if anyone reading this needs to try Alpha Amylase to deal with unfermentables during fermentation it looks like 1 teaspoon per gallon of beer will eat up about 27 gravity points.
As stated by Reno_eVNy AA could be dangerous, but if you are in the situation I was in and have an undrinable beer it is certainly worth a shot.
PS, I was unable to taste the pie spices when I was stuck at 1.040, but they have been uncovered now that the gravity has dropped to 1.013. I was a little down about this beer but am excited once again. I will be bottlling in the next couple of days and will wait 3 weeks to drink my first ever bottle of homebrew
Thanks for Reno_eNVy and tre9er for your help and advice.