BuzzCraft
Well-Known Member
someone in the local brewers group has an imperial stout that started at 1.098 and is sitting at 1.035. dark extract batch (with specialty malts; no additional crystal) and fermented with wyeast scottish ale yeast.
he's moved it to a secondary and is wondering if amylase will help effect further attenuation. i personally have my doubts due to the low (and tired) yeast population that is left.
anyone know if this is likely to work/help?
he's moved it to a secondary and is wondering if amylase will help effect further attenuation. i personally have my doubts due to the low (and tired) yeast population that is left.
anyone know if this is likely to work/help?