Here is my story. I brewed a stout a couple of weeks ago. I did a step infusion in my kettle and my last step I left the friggin burner on
Anywho, my mash spent a good amount of time in the 170+ range and thus had a lot of unfermentable sugar. Fermentation died out at 1.030, down from 1.056. I have read about adding enzymes to the wort to break down the complex sugars and get fermentation going again, so I bought some Amylase Enzyme from AHS. Added this to my wort last night and within a couple of hours, fermentation had taken off again.
This is all well and good, however, I have heard through my perusing that when adding enzymes like this, it is possible for the enzymes to completely break down all the complex sugars and end up with FG around, or even below, 1.000. Obviously this is not something I want, especially on a beer like a stout.
So, I was thinking about how to stop the enzymes in their track once I get to a SG that I am comfortable with. The only thing that I can think of is to raise the temperature of the wort to 165ish and let the enzymes break down. What kind of risks am I taking doing this approach? Obviously I will be killing my yeast. I do keg, but I think I am going to bottle this batch. So, as long as I add yeast when i add my priming sugar, that should take care of that. Is there any other potential risks that I am overlooking?
Anywho, my mash spent a good amount of time in the 170+ range and thus had a lot of unfermentable sugar. Fermentation died out at 1.030, down from 1.056. I have read about adding enzymes to the wort to break down the complex sugars and get fermentation going again, so I bought some Amylase Enzyme from AHS. Added this to my wort last night and within a couple of hours, fermentation had taken off again.
This is all well and good, however, I have heard through my perusing that when adding enzymes like this, it is possible for the enzymes to completely break down all the complex sugars and end up with FG around, or even below, 1.000. Obviously this is not something I want, especially on a beer like a stout.
So, I was thinking about how to stop the enzymes in their track once I get to a SG that I am comfortable with. The only thing that I can think of is to raise the temperature of the wort to 165ish and let the enzymes break down. What kind of risks am I taking doing this approach? Obviously I will be killing my yeast. I do keg, but I think I am going to bottle this batch. So, as long as I add yeast when i add my priming sugar, that should take care of that. Is there any other potential risks that I am overlooking?