Problem:
Wort stopping at 1.020 to 1.028
Background:
Last Saturday I went to a group brew at the University (a red). Before I showed up there was an apparent thermometer calibration issue which led to an initial mash in at around 180. When the error was caught temperature was lowered via ice and additional pale malt was added to attempt to make up for destroyed enzymes. I have not yet checked the SG on my carboy of beer but reports are coming in of worts stopping at 1.020-1.028. OG was 1.057. Wort did pass iodine test but all that means is that starch was converted to sugars - apparently higher sugars than most yeast is prepared to handle.
Question:
Assuming that I don't care for the beer as is (it's hazy as all get up but I'm only concerned about taste), how would you recommend decreasing the FG?
Proposed solutions and discussion of each:
There are three potential solutions that I'm aware of: enzymes, sugar and wine yeast.
Wort stopping at 1.020 to 1.028
Background:
Last Saturday I went to a group brew at the University (a red). Before I showed up there was an apparent thermometer calibration issue which led to an initial mash in at around 180. When the error was caught temperature was lowered via ice and additional pale malt was added to attempt to make up for destroyed enzymes. I have not yet checked the SG on my carboy of beer but reports are coming in of worts stopping at 1.020-1.028. OG was 1.057. Wort did pass iodine test but all that means is that starch was converted to sugars - apparently higher sugars than most yeast is prepared to handle.
Question:
Assuming that I don't care for the beer as is (it's hazy as all get up but I'm only concerned about taste), how would you recommend decreasing the FG?
Proposed solutions and discussion of each:
There are three potential solutions that I'm aware of: enzymes, sugar and wine yeast.
Enzymes:
My understanding of enzymes (Alpha galactosidase or beano - amyloglucosidase) is that either one requires pasteurization to denature the enzyme - something I'd rather not do.
Sugar:
My understanding is that adding sugar would dry the beer out - but at what quantity should I add it if I do? I believe the FG would remain roughly the same but alchohol would be boosted, changing the perceived balance of the beer.
Yeast:
As I understand it wine/ champagne yeasts are more prepared to eat higher sugars than your average beer yeast is. Would this be a feasible solution?
Original e-mail from brewmaster suggesting solutions.My understanding of enzymes (Alpha galactosidase or beano - amyloglucosidase) is that either one requires pasteurization to denature the enzyme - something I'd rather not do.
Sugar:
My understanding is that adding sugar would dry the beer out - but at what quantity should I add it if I do? I believe the FG would remain roughly the same but alchohol would be boosted, changing the perceived balance of the beer.
Yeast:
As I understand it wine/ champagne yeasts are more prepared to eat higher sugars than your average beer yeast is. Would this be a feasible solution?
