This is my original post:
https://www.homebrewtalk.com/f13/st...not-another-stuck-fermentation-thread-109692/
So I just moved this beer from the fermenter to a keg on Wednesday and it doesnt taste all that great I am bummed. It is still at 1.024.
I dont want to dump it and stumbled upon the beano / amylase solution but read that this is typically done with All Grain...
1. should I try it?
2. If so, can I add it to the keg instead of racking back to a fermenter?
3. Is it okay to leave it chilled?
4. Is it bad to let it get back to room temperature to allow the amylase to work better?
If this cannot be done with extract, can you explain why just for reference? This was my last extract beer as i am all grain now.
https://www.homebrewtalk.com/f13/st...not-another-stuck-fermentation-thread-109692/
So I just moved this beer from the fermenter to a keg on Wednesday and it doesnt taste all that great I am bummed. It is still at 1.024.
I dont want to dump it and stumbled upon the beano / amylase solution but read that this is typically done with All Grain...
1. should I try it?
2. If so, can I add it to the keg instead of racking back to a fermenter?
3. Is it okay to leave it chilled?
4. Is it bad to let it get back to room temperature to allow the amylase to work better?
If this cannot be done with extract, can you explain why just for reference? This was my last extract beer as i am all grain now.