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I had to crack open my primary to add amylase enzymes, after 26 days from the start of fermentation (because I was sold some bad DME that apparently had WAY to many unfermentable sugars) and this appeared in it the next day. I siphoned it to an old plastic carboy after all that stuff appeared so...

but remember that the higher your boil gravity the less utilization you get from your hops so it can be a big advantage to add your DME near the very end of your boil

Hmm interesting, I've never heard of these enzymes. how much do they actually convert/ how does this work? And all that aside, why did it have so much unfermentable sugars in it to begin with?

The way I understand it is that you simply divide everything exactly down by 5 to go from 5G to 1G.

also the UCM (united canadian malt extract) malt is supposed to have high fermentability as I've read 78%-81% fermentable.

Here is an email I got back, "Hi, going to send you a package of enzymes to add to both batches to try and see if the fg comes down, if it does than we will definatly replace those bags. That particular dme is from UCM, good for gravities up to 1.060. Anything above you should be adding...

About 2 months ago I ordered a bunch of DME (pale and amber), hops, US-05 yeast, and some grains for steeping from www.homebrew-supplies.ca/. I have used them to makes two batches, the first was an IPA which was 8.5 lbs pale DME, 5 oz amarillo hops, 0.75 lbs crystal 45 and safale us-05 yeast...

i would be shocked if anything were wrong with this batch

here i found this too http://www.wyeastlab.com/dealerlocator_intl.cfm?website=3&Country=Canada&submit=GO

in saskatoon the only place to get it is the Paddock Wood brewery, www.paddockwood.com

where i live no one even sells primary buckets with airlocks and airtight lids, i do 3+ week primarys with a snap on (but not even close to airtight) lid without ever any problem at all

no it will not explode... never

... don`t listen to wives

if that is the case, i will be pleasantly surprised

.....:rockin: PS mordantly is it necessary to have a signature that is a page long

i was a barons canadian pilsner, and i used ranched wyeast 1968, probably the exact opposite yeast that should be used, but that strain of yeast dominates the flavour and it tasted not bad at all

yeah i tasted it, and it tasted fine, but its always in the back of my head that there`s something wrong in it

well i just bottled them, i guess we`ll see what happens

will the white layer of stuff appear in the bottles too, if i decide to bottle and wait a couple weeks that is

i havent tasted it but it still smells like good beer to me