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  1. lemy

    Amylase enzyme

    Sulfites would do it too, which is what they do in wine and cider, but 1.012 for a FG is fine with me. I just hope it isn't jet fuel :) Thanks for the info!
  2. lemy

    Amylase enzyme

    That is true, but I think I will live with the 1.012, which is totally acceptable. I do not want to do any more to this beer than I already have :)
  3. lemy

    Amylase enzyme

    I did a gravity check last night and it has gone down from 12brix to 11brix. currently around 1.022 So, where does it stop? I am happy to see the gravity drop, but I really didn't want a dry stout. My goal was somewhere around 1.017-1.019...
  4. lemy

    Amylase enzyme

    Oh that is a great thread, Thanks!
  5. lemy

    Where should I go?

    The Beer Market was really good. I ended up going there like 3 times during the week.
  6. lemy

    We provide free beer and are currently going through 3 kegs/week

    For the party you could just rent something or get a jockey box (you do not need to keep the kegs cold with a jockey box The jockey box is what everyone uses at beer festivals. The jockey would not be a permanent solution, but it could get you through the holiday season and other large...
  7. lemy

    Amylase enzyme

    I was wondering about that. In my specific situation, I felt I had not other option to save the beer, because 1.030 just isn't palatable. thanks for the info
  8. lemy

    Amylase enzyme

    I originally wanted to make a 5-6%abv oatmeal stout that was a bit on the sweeter side, like a milk stout. I mashed at 155 for an hour and it is possible my analog thermometer in the thermowell of the mach tun is not calibrated. I typically use my digital thermocouple to check, because I have...
  9. lemy

    Amylase enzyme

    The fermentation is stuck at 1.030, with a 1.080 OG. Last evening (11/16/2015 - 5:30pm PST) I pulled the lid back from my conical and spooned in 3 to 3.5 teaspoons of BSG Amylase formula powder. By 9:00pm PST there was activity in the airlock. Today 11/17/2015 6:30am PST I witnessed airlock...
  10. lemy

    Amylase enzyme

    I guess I did not consider the temperatures involved and how that relates to time. I do keg, so no worries there I guess. Thanks for the reply
  11. lemy

    Music Match

    All Our Songs - Built To Spill
  12. lemy

    Amylase enzyme

    Great thread! I have an Oatmeal Stout that was supposed to come in at 1.060, but instead came in at 1.080 (Somewhere I have a measurement off...) I mashed high, 155, with the intention of not letting it dry out and have a fuller bodied. the problem is that at 1.080 my yeast brought it...
  13. lemy

    Where should I go?

    I'm only there from Sunday through Friday, I get in at 2:00 on Sunday. I'm limited on time, will be in class all day long.
  14. lemy

    Where should I go?

    I will be in Chicago (Schaumburg) next week on business travel. I would like to check out some cool spots and have some local beer as well as good imports on tap. Could you guys drop some names of places I should go? I will have a car, but probably won't make it into Chicago proper. Thanks!
  15. lemy

    Hop Union Hop School 2014

    I'm going with two others. Gonna be some late nights at the Red Lion :)
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