BitterSweetBrews
Tim Trabold
I have a 5.5 gallon batch of an American stout with an OG that started at 1.064 (the exact BeerSmith estimate). It has stalled at 1.030. The expected final gravity from BeerSmith is 1.016.
I mashed at about 155-156f. During the mash out I realized that I didn't mash the flaked oats, I lowered the temp to 153 and added them and some additional quick oats in for an additional 45 minutes. I also added a tsp of amylase enzyme. I don't thing there was much enzyme in the mash at that point to break the oats down but I though it worth a shot.
I used Voss Kviek. I started fermenting at room temp and raised the temp to about 82-83f degrees after a day.
It has been fermenting for over 2 weeks and has sat at 1.030 for a week.
The expected ABV was 6.4. It is now sitting at 4.5%. Not a huge difference, but I think it would taste a bit better if it was a little less sweet.
I have shaken and swirled the fermenter a couple times to attempt a jump start but it hasn't done any good.
So, yesterday I added the Carlson bottle recommendation of 1/2 tsp Amylase enzyme for 5 gallons. I swirled the fermenter again. Today the gravity is still at 1.030.
My question is how long do you think it will be before I see any effect from the enzyme breakdown?
I am patient and have plenty of beer, so I can wait as long as it takes. Just curious if anyone else done this and had good results.
Thanks
Tim Trabold
I mashed at about 155-156f. During the mash out I realized that I didn't mash the flaked oats, I lowered the temp to 153 and added them and some additional quick oats in for an additional 45 minutes. I also added a tsp of amylase enzyme. I don't thing there was much enzyme in the mash at that point to break the oats down but I though it worth a shot.
I used Voss Kviek. I started fermenting at room temp and raised the temp to about 82-83f degrees after a day.
It has been fermenting for over 2 weeks and has sat at 1.030 for a week.
The expected ABV was 6.4. It is now sitting at 4.5%. Not a huge difference, but I think it would taste a bit better if it was a little less sweet.
I have shaken and swirled the fermenter a couple times to attempt a jump start but it hasn't done any good.
So, yesterday I added the Carlson bottle recommendation of 1/2 tsp Amylase enzyme for 5 gallons. I swirled the fermenter again. Today the gravity is still at 1.030.
My question is how long do you think it will be before I see any effect from the enzyme breakdown?
I am patient and have plenty of beer, so I can wait as long as it takes. Just curious if anyone else done this and had good results.
Thanks
Tim Trabold