Drying out a beer, amylase, beano, sugar? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Drying out a beer, amylase, beano, sugar?

Reply
 
Thread Tools
Old 02-03-2009, 12:19 AM   #1
ericd
Recipes 
 
Sep 2007
Posts: 635
Liked 12 Times on 5 Posts



Hi, I have a beer that's done fermenting but it's still a little sweet for my tastes. What's the best way to dry it out at this point, amylase, beano, sugar or something else?

 
Reply With Quote
Old 02-03-2009, 12:23 AM   #2
Edcculus
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


Before anyone can help, what is the recipe, OG and FG?

I can definitely tell you to stay away from beano or any enzyme post boil. If you add them to an already fermented beer, there is no way to denature them. Sugar could be an option depending on the FG.

 
Reply With Quote
Old 02-03-2009, 06:35 AM   #4
Got Trub?
Recipes 
 
Apr 2007
Washington State
Posts: 1,538
Liked 9 Times on 7 Posts


The only way to "dry out" a beer with sugar is to replace an equivalent amount of malt with sugar in the recipe. Adding additional sugar to an already fermented beer will add ABV - assuming the yeast hasn't given up the ghost - it will not lower your FG.

GT

 
Reply With Quote
Old 02-03-2009, 09:36 AM   #5
z987k
 
z987k's Avatar
Recipes 
 
Feb 2007
Anchorage
Posts: 3,518
Liked 29 Times on 27 Posts


Quote:
Originally Posted by Got Trub? View Post
The only way to "dry out" a beer with sugar is to replace an equivalent amount of malt with sugar in the recipe. Adding additional sugar to an already fermented beer will add ABV - assuming the yeast hasn't given up the ghost - it will not lower your FG.

GT
um, yes it will. How will basically adding alcohol which has a lower S.G. than the beer not lower the overall gravity?

although my vote on the issue goes to try again and change some things.

 
Reply With Quote
Old 02-03-2009, 04:14 PM   #6
john from dc
Recipes 
 
Jan 2008
Posts: 394
Liked 6 Times on 6 Posts


is it still in primary? if the temps have been low, my first try is always to swirl it a bit to resuspend some yeast and warm it up.

after that, you could repitch, or add some sugar. or blend it with a more bitter beer during bottling/kegging.

 
Reply With Quote
Old 02-03-2009, 04:48 PM   #7
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


Quote:
Originally Posted by z987k View Post
um, yes it will. How will basically adding alcohol which has a lower S.G. than the beer not lower the overall gravity?

although my vote on the issue goes to try again and change some things.
It will lower the SG and probably thin the mouthfeel a bit but it won't remove any carbohydrates which happen to taste sweet.

I'm not particularly advocating for any solution here but just to toss out another, isomerized hop oil extract may help to balance the beer.

 
Reply With Quote
Old 02-03-2009, 05:52 PM   #8
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


I'd try a higher attenuating yeast first. Then amylase.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 02-03-2009, 07:05 PM   #9
CBBaron
 
CBBaron's Avatar
Recipes 
 
Feb 2007
Cleveland
Posts: 2,786
Liked 11 Times on 8 Posts


The best way to make a drier beer is to start before the boil.

Replacing malt sugar with table sugar will result in a lower FG. Adding sugar will result in a similar FG but higher ABV which makes it seem drier. The difference between alcohol and water is pretty small so the effect on FG of additional alcohol is minimal.
If making AG mashing at a lower temp will result is more fermentable wort.
Amylase can be used pre boil to help break down complex sugars to more fermentable ones. Boiling halts the process allowing for controllable fermentability.

Adding Amylase post boil does not provide any way to denature the enzyme. The reaction can take a very long time resulting in either bottle bombs or a very long ferment. Not recommended.

Your best options is warmer fermentation temps and swirling the fementer to rouse the yeast. If that is not sufficient then i would suggest bottling the beer and enjoy a sweet beer and start planning how you will change things next time.

Craig

 
Reply With Quote
Old 02-03-2009, 07:14 PM   #10
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
 
pjj2ba's Avatar
Recipes 
 
Jul 2006
State College, Pennsylvania
Posts: 3,382
Liked 205 Times on 167 Posts


I've got an Imperial Alt going that had an OG of 1.10. It went down nicely to 1.036 and stopped. It actually didn't taste too sweet, but I want it to get lower. I added some fresh yeast of the same kind and that did nothing, so I picked up a vial of the White labs super high gravity strain and added that after a couple of days I saw renewed activity and it has been slowly chugging away for 3 weeks now. I need to check it one of these days soon.
__________________
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Drying out a beer by adding sugar Homercidal Fermentation & Yeast 11 04-06-2014 03:25 AM
Using Amylase Enzyme (Beano?) to restart stuck fermentation homebrewjapan Beginners Beer Brewing Forum 25 06-20-2011 05:02 AM
amylase enzyme... A.k.a... beano jesse All Grain & Partial Mash Brewing 51 05-10-2011 05:24 AM
EXTRACT Stuck Fermentation (1.024) should I add Beano / Amylase Jewrican Fermentation & Yeast 6 08-31-2009 03:51 PM
Drying out a saison - swap DME for how much sugar? Cugel Recipes/Ingredients 1 06-19-2008 04:01 PM


Forum Jump