If amylase was added during fermentation to convert an incomplete starch conversion. How can it be stopped without boiling.
Once fermentation is complete can the temp be raised to 170 (alchol boil 173f) for a certain period then reduced to normal, then yeast repitched for bottling?
The amylase would have been working at 72F, so I'm guessing this would take a week to finish conversion.
Reason I'm asking is I thought I had no conversion due to my post here: Potential Gravity for Tapioca starch???
So I added some amylase to the fermenting beer. About 1.4 grams for 5 g. (.05 ounces)
Once fermentation is complete can the temp be raised to 170 (alchol boil 173f) for a certain period then reduced to normal, then yeast repitched for bottling?
The amylase would have been working at 72F, so I'm guessing this would take a week to finish conversion.
Reason I'm asking is I thought I had no conversion due to my post here: Potential Gravity for Tapioca starch???
So I added some amylase to the fermenting beer. About 1.4 grams for 5 g. (.05 ounces)