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Old 12-16-2010, 02:18 AM   #11
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I can tell you from experience that amylase enzymes work; it would have solved your problem. I get this stuff in powder form. I just did a stout that I mashed way too high and it ended at 1.030. I used a test jar, added 1/4 tsp AE to a cup of the beer, no additional yeast, and it started fermenting again. Hit 1.020 in 2 days.

I have added AE to both carboys of this stout. We'll see how it turns out, but I'd say it is a complete success already.
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Old 12-16-2010, 02:20 AM   #12
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Originally Posted by passedpawn View Post
I can tell you from experience that amylase enzymes work; it would have solved your problem. I get this stuff in powder form. I just did a stout that I mashed way too high and it ended at 1.030. I used a test jar, added 1/4 tsp AE, no additional yeast, and it started fermenting again. Hit 1.020 in 2 days.

I have added AE to both carboys of this stout. We'll see how it turns out, but I'd say it is a complete success already.
Damn, if that's true I should try that on my current batch. I would love to go from 1.030 to 1.020.

I'll give that a shot and let you guys know how it goes for me.
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Old 12-16-2010, 02:24 AM   #13
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Interesting,

I'm looking at this link from Austin Homebrew Supply about AE:
http://www.austinhomebrew.com/produc...roducts_id=447

This talks about using it during the mash and you are talking about using it during fermentation.

Do you just add the AE directly while in the fermenter? Or did you do something to prep it?
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Old 12-16-2010, 02:35 AM   #14
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Originally Posted by Haputanlas View Post
Interesting,

I'm looking at this link from Austin Homebrew Supply about AE:
http://www.austinhomebrew.com/produc...roducts_id=447

This talks about using it during the mash and you are talking about using it during fermentation.

Do you just add the AE directly while in the fermenter? Or did you do something to prep it?
You don't need it during the mash because the mash contains all the enzymes you need.

Give the mash the right temps, and time, and it will get the job done. But if you mash too high, the enzymes get denatured before they finish. That's what happened to me. I do know better, but my system is so dialed in now () that I don't even check the temp. By the time I was ready for sparging, I'd permanently denatured those enzymes.

So, to answer your question, just dump the powder into the fermentor. DO NOT BOIL. DO NOT HEAT. I'm using 2 tsp per carboy.

There is no need to add further yeast, even for lagers. Just be sure that the fermentation is complete before you bottle.

BTW, this is not the same thing as adding Beano, which I would not recommend.
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Reason: changed the amt of AE I'm using
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Old 12-16-2010, 02:37 AM   #15
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That's awesome. Learn something new every day.

Can't wait to give this a shot.

Thanks again. This came at the perfect time and I wasn't actually even looking for this.
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Old 12-16-2010, 02:38 AM   #16
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Hap, you can add the amylase directly to the fermenter in the case of a stuck fermentation. I think AHS recommends it in the mash to help create a more fermentable wortand aid in full conversion if your recipe has a high amount of specialty grains that aren't self converting. One thing to keep in mind when adding directly to the fermenter is that it does have the ability to really dry out your beer if used in too large a dose.

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Old 12-16-2010, 02:41 AM   #17
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I'll be using this on a 3 gallon batch that's stuck at 1.030 and I want it to go to 1.020 (OG was 1.090). Any suggestions for the amount?
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Old 12-16-2010, 02:45 AM   #18
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Originally Posted by Stratotankard View Post
One thing to keep in mind when adding directly to the fermenter is that it does have the ability to really dry out your beer if used in too large a dose.

Terje
This might be true. That is why the test jar at room temp is a fine way to get to the truth. I'd recommend taking a sample of the high-OG beer, put it in a jar, add a bit of AE, and wait a day or two. Put foil over the top of the jar.

Check your gravity daily by dumping into your hydro, then back to the jar. You'll know when it is done.
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Old 12-16-2010, 01:28 PM   #19
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I'll be using this on a 3 gallon batch that's stuck at 1.030 and I want it to go to 1.020 (OG was 1.090). Any suggestions for the amount?
Going out to buy 1oz of this stuff today. Anybody have any good suggestions on how much I should actually use? I don't want to over do it.
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Old 12-16-2010, 01:59 PM   #20
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how or when do the enzymes stop working. In a mash the enzymes stop working when you boil them. If you add enzymes to the fermenter when or how do they stop working. What keeps the beer from loosing ALL it's dextrines and body?
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