I have a wheat wine that finished very high (1.036) and added some amylase enzyme as directed along with some Lalvin EC-1118. A couple of days later, there has been no airlock activity, and the gravity has not budged a bit. Is it possible that there are proteins from a high percentage of wheat that the amylase is not capable of breaking down?
All in all, I think it will be a good beer with A LOT of aging time. My main question is will it be safe to bottle? I don't want anything blowing up on me, but after a few days of stable gravity readings I'm assuming that somewhere along the line the bottle of enzyme that I picked up just got denatured or is ineffective in this brew.
Thanks
All in all, I think it will be a good beer with A LOT of aging time. My main question is will it be safe to bottle? I don't want anything blowing up on me, but after a few days of stable gravity readings I'm assuming that somewhere along the line the bottle of enzyme that I picked up just got denatured or is ineffective in this brew.
Thanks