Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Amylase and Stable Gravity
Reply
 
Thread Tools
Old 08-21-2012, 04:32 PM   #1
redkj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: , Ohio
Posts: 39
Liked 5 Times on 1 Posts

Default Amylase and Stable Gravity

I have a wheat wine that finished very high (1.036) and added some amylase enzyme as directed along with some Lalvin EC-1118. A couple of days later, there has been no airlock activity, and the gravity has not budged a bit. Is it possible that there are proteins from a high percentage of wheat that the amylase is not capable of breaking down?
All in all, I think it will be a good beer with A LOT of aging time. My main question is will it be safe to bottle? I don't want anything blowing up on me, but after a few days of stable gravity readings I'm assuming that somewhere along the line the bottle of enzyme that I picked up just got denatured or is ineffective in this brew.
Thanks


redkj is offline
 
Reply With Quote
Old 08-22-2012, 02:51 PM   #2
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pjj2ba's Avatar
Recipes 
 
Join Date: Jul 2006
Location: State College, Pennsylvania
Posts: 3,429
Liked 197 Times on 163 Posts
Likes Given: 22

Default

Quote:
Originally Posted by redkj View Post
I have a wheat wine that finished very high (1.036) and added some amylase enzyme as directed along with some Lalvin EC-1118. A couple of days later, there has been no airlock activity, and the gravity has not budged a bit. Is it possible that there are proteins from a high percentage of wheat that the amylase is not capable of breaking down?
All in all, I think it will be a good beer with A LOT of aging time. My main question is will it be safe to bottle? I don't want anything blowing up on me, but after a few days of stable gravity readings I'm assuming that somewhere along the line the bottle of enzyme that I picked up just got denatured or is ineffective in this brew.
Thanks
Amylase does nothing to proteins. It only works on starches. I don't think the fermentation stopped because there are too many unfermentables in the beer. I suspect the yeast were unhappy and decided to go on strike. Then you went and added some more yeast (strike breaking scabs) and they just couldn't work under those same conditions either.

What might work is to make a starter, and then once that is going vigorously, add it to the stuck batch. You need to givet the yeast a running start so they can tackle this difficult job


__________________
On Tap: Ger. Pils, OKZ (std Amer. lager), CZ Pils, Maibock,
Kegged and Aging/Lagering:CAP, CAP II, Wheat lager, Imperial Pilsner, Ger. Pils, OKZ (std Amer. lager), OKZ II (for base malt comparison), light beer - yes, light beer, Belgian IPA, IPA,
Secondary:
Primary: Pale Ale
Brewing soon: Saison
Recently kicked : ( IPA, Bock, Saison,
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition
pjj2ba is offline
 
Reply With Quote
Old 08-22-2012, 06:40 PM   #3
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,954
Liked 437 Times on 346 Posts
Likes Given: 23

Default

Even the manufacturer's data sheet states that the Lalvin EC-1118 is prone to stuck fermentations. It states to restart stuck fermentations with a repitch of the same yeast at a rate of 40 grams per hectoliter.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
 
Reply With Quote
Old 08-22-2012, 06:45 PM   #4
redkj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: , Ohio
Posts: 39
Liked 5 Times on 1 Posts

Default

I guess I didn't realize that I starter was really necessary with the EC-1118. I thought that the viable cells in dry yeast was already vastly more than liquid. I did re-hydrate the yeast with warm water and them added some of the beer, a bit at a time to get the yeast acclimated. Between that and the alcohol tolerance of ~18% for that yeast I assumed that it wouldn't have any trouble with it. Are the conditions you're referring to simply the high "F"G, or is there more to it?
redkj is offline
 
Reply With Quote
Old 08-22-2012, 07:35 PM   #5
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,596
Liked 813 Times on 596 Posts
Likes Given: 322

Default

EC-1118 is not a beer yeast, it's a wine/champagne yeast (Saccharomyces bayanus). i suspect you don't have stuck fermentation, instead you have achieved FG with the EC-1118 b/c it can't digest maltose. wine and champagne yeasts can only digest simple sugars. until you get a proper, maltose-chomping beer yeast in there you may well never get below your current gravity because the maltose will remain untouched.
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
sweetcell is offline
 
Reply With Quote
Old 08-22-2012, 08:56 PM   #6
redkj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: , Ohio
Posts: 39
Liked 5 Times on 1 Posts

Default

I think it was poorly worded on my part. I initially pitched US05, and after stopping at 1.036 for a couple of weeks, I re-pitched EC-1118 and amylase. Either way, I think it will turn out alright, as long as the EC-1118 isn't laying dormant ready to blow up my bottles as soon as they get capped. Perhaps it will taste sweet enough that my girlfriend will drink it, haha!
redkj is offline
 
Reply With Quote
Old 01-12-2013, 01:08 AM   #7
kpr121
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
kpr121's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Pittsburgh, PA
Posts: 3,113
Liked 121 Times on 106 Posts
Likes Given: 162

Default

Any update on this?
__________________
Ferm Chamber on top of Keezer / Through Wall / All in One Build


Primary: Two Hearted Clone[B]
Secondary: Table Red Wine, Table White Wine
Kegged:Oberon Clone, "Campfire" Hoppy Red Ale, Brown Trout Stout, Cider
Bottled: Random stuff(Cider, Mead, Wines)
Bulk Aging: Red wine, Blueberry "Brandy"
Up Next: Citra Blonde, Kolsch, IPA, IPA, IPA
kpr121 is offline
 
Reply With Quote
Old 01-12-2013, 09:02 PM   #8
redkj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: , Ohio
Posts: 39
Liked 5 Times on 1 Posts

Default

I was just thinking about this beer last night, after trying the SA Double Bock for the first time. They taste strangely similar. Mine remained quite high, and never got below 1.030. After some aging however, it's getting really good. It's WAY sweet, but sometimes thats just what I'm craving. Certainly not anything that you want to have following a filling meal, but very good on it's own.


redkj is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
At stable FG, condition in keg? CthulhuDreaming General Techniques 6 02-07-2012 01:06 PM
Amylase enzyme Wino24 General Techniques 24 02-24-2010 12:28 PM
question or two about amylase. bhatchable General Techniques 3 10-15-2009 07:09 PM
Trying a little experiment with amylase Gluten General Techniques 6 04-30-2009 12:43 PM
Amylase/Dry Beer Enzyme Epictetus General Techniques 1 04-03-2007 08:08 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS