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Old 01-28-2013, 05:58 AM   #531
redspy
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Feb 2012
norton, ma
Posts: 29


Just transferred to secondary. 1.010 before adding amalyse. OG was 1.020, low compared to the recipe. I'm expecting low abv which sucks. About 3%, assuming a good 2ndary ferment. It started action 45 mins after the transfer. Tastes amazing though. Me and my cousin both enjoyed the sample. Great color and taste. Probably won't make this again. Just based on my home brew set up. I don't think my equipment works well with this light of a beer. I wish I had a more efficient set up. Because I would brew this on the regular assuming I had the right equipment for it. I will post again with my final verdict though.

 
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Old 01-28-2013, 12:48 PM   #532
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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Sounds like you need to add another 1 pound of grain next time and make sure you end up with 5.50 gals not 6. 1.020 for an OG is really low.

 
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Old 01-28-2013, 10:02 PM   #533
redspy
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Feb 2012
norton, ma
Posts: 29


Yeah I think you're right about the grain. I think I fudged my mash a bit. I added about 4 gallons instead of the 2 it calls for. I was worried it wasn't enough water. I dunno if that makes a big difference or not. I ended up with less than 5 gallons actually, which I thought would help me out. Guess not.

 
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Old 01-30-2013, 06:00 PM   #534

Always have some DME on hand for low mash efficiency. Also it helps to do the starch-iodine mash conversion test to make sure you have converted completely before mashing out.
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Old 02-02-2013, 07:03 PM   #535
redspy
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Feb 2012
norton, ma
Posts: 29


A week later and still 1.010. Anything else I can do to help up the abvs?

edit.

If there is nothing more I can do, would it matter if I kegged it for tomorrow? It tastes really good but I don't wanna mess with it if it has a chance of getting better.

 
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Old 02-03-2013, 02:03 AM   #536
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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Did you add 1.00 Tsp Amylase Enzyme Redspy? If not that will drop it down for 7 days. Mash temp needs to be low 150 F degrees at most. 148F being even better.

 
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Old 02-03-2013, 12:52 PM   #537
redspy
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Feb 2012
norton, ma
Posts: 29


I did add the Amylase for 7 days. I ended up kegging it last night. Still delicious and potent enough for me!

 
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Old 02-03-2013, 01:05 PM   #538
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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That's what it's all about whatever works for you.

 
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Old 02-07-2013, 01:43 PM   #539
heavyfeet
 
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Sep 2011
Clarkston, MI
Posts: 20

I am thinking of making this recipe but I've never used amylase enzyme in a secondary fermenter. Can anyone explain why it's used in the secondary rather than the primary fermenter? Seems to me it would be most beneficial to add it shortly after clearing on top of the healthy yeast cake. Thanks.

 
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Old 02-07-2013, 08:24 PM   #540
kpr121
 
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Jul 2009
Pittsburgh, PA
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Quote:
Originally Posted by heavyfeet View Post
I am thinking of making this recipe but I've never used amylase enzyme in a secondary fermenter. Can anyone explain why it's used in the secondary rather than the primary fermenter? Seems to me it would be most beneficial to add it shortly after clearing on top of the healthy yeast cake. Thanks.
I don’t know the exact answer but I seem to agree with you.

In my current batch I added the amylase to the secondary of the first 5 gallons and primary to the second 5 gallons. The first 5 gallons took about 2 weeks to get down from 1.010 to 1.004 (where I felt it tasted good and kegged it). The second 5 gallons I just added amylase to primary on Sunday so I haven’t taken a hydro reading yet.

I’ll take one tonight and report back.

On the third 5 gallons (hooray from small grain bills that I can make 15 gallon batches!) I used a Kolsch yeast and will not be adding the amylase to primary since I am planning on harvesting the yeast. Not sure if the amylase would affect harvesting but I don’t really want to take the chance.

 
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