Recent content by jbritt

Kegging. I had to use my keezer as a fermentation chamber for 2 lagers anyway so it will sit for a while

Added the amylase a couple days ago and fermentor bubbled consistently within an hour of adding the amylase. It continued that way for about 24 hours so I assumed it was working. But I took a reading today and same gravity lol so maybe I just have to take an L on this one.

Thanks, appreciate the info

Yes that is definitely true. Is there a way to calculate roughly what fg will be as you go up in mash temperature or is that just trial and error on the same recipe? Obviously yeast has a lot to do with it

But assuming all of that, what causes fermentation to stop? Temperature was right and there should have been plenty of yeast (eventually). The only thing I can think of is probe is either wrong or the mash wasn't long enough

So if alpha amylase works, what happened in the mash? Assuming temperature probe was accurate, would it have to be a time issue?

Just put 2 tsps in so I'll update after a while if anything seems to be changing

Cool I'll try that. Do you think its worth also adding a starter or just the amylase?

Its possible that it could get down that low by just adding alpha amylase?

I am wondering now if the mash temp was the problem. I mashed at 156 and grain bill was 45% 2 row, 45% flaked oats, and 10% flaked wheat. I'm just starting to try to understand more about the science of brewing like water chemistry and enzymes. So any info on that would be helpful. I was...

I was wondering if that would be the best last ditch effort. Any suggestions on yeast?

Hydrometer

Just looking for things people have done that actually worked for them. I've only ever tried pitching more yeast to no avail

I've read a lot of threads about what to do with a stuck fermentation but I am skeptical if its actually possible. So I am looking for a fool proof way if someone has it. I brewed a NEIPA starting gravity 1.062. I pitched one package of K-97 (yes, not enough). It fermented (not vigorously) for...

Awesome. Thanks!