So I brewed an Oatmeal stout at 1.065. Just where I wanted it, but I must have mashed way to high (have since bought a new thermometer).
I've repitched twice now (with 1.5 liter starters), and it's still stuck at 1.028. It should finish almost half that. I brewed it about 6 weeks ago.
So I've removed 2.5 gallons (out of 6), and i've added 3 beano tablets. I'm trying to thin out part of the beer, and blend back with a poorly attenuated portion, and a way to dry portion.
I plan to inactivate the enzymes by boiling. My question is: how long do I wait until i inactivate the enzyme, cool the beer down, and blend back in?
Thanks in advance,
(PS, the handle name is a nick name, not a love for Heineken).
I've repitched twice now (with 1.5 liter starters), and it's still stuck at 1.028. It should finish almost half that. I brewed it about 6 weeks ago.
So I've removed 2.5 gallons (out of 6), and i've added 3 beano tablets. I'm trying to thin out part of the beer, and blend back with a poorly attenuated portion, and a way to dry portion.
I plan to inactivate the enzymes by boiling. My question is: how long do I wait until i inactivate the enzyme, cool the beer down, and blend back in?
Thanks in advance,
(PS, the handle name is a nick name, not a love for Heineken).