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If anyone is in the same boat as me reading this thread, I wouldn't recommend adding enzymes. I had a bad conversion in the mash that left my beer six points above where it was intended to be, but drinkable as I had gone for high hop bitterness. Following the enzyme addition, the beer was...

Gravity reducing further still, two weeks on from enzyme addition. Measured 1.006 today. Bubbles still rising.

Yea. It's all about making the best of an undesirable situation at this point. Leaving it run the course is by far the most appealing option.

Ok. Thanks for clarifying. Uerige is the style I'm going for actually (with a touch of Füchschen). Sure, it has a firm hop bite, but also enough residuals to give it some body. My hop quantities were pushing the (beersmith) envelope already.

One week in and the gravity has dropped further still to 1.010 This is not ideal. The target was 1.014 Added to this, fermentation also appears to be ongoing. Now I'm concerned the altbier will be too dry with a bitter bias.

It's been one week since the Pilsner enzyme addition and the gravity has dropped further to 1.010 Now I'm faced with another dilemma. The beer is supposed to finish at 1.014 Fermentation also appears to be still active.

This thread saved my altbier. My FG was stuck at 1.021 for weeks with a target of 1.014 Having unsuccessfully tried every combination of rousing, temperature increase & re-pitching, the OP guided me to this thread. My LHBS recommended a product called Pilsner Enzyme for the task. I can't...

Took a gravity reading today, three days after pilsner enzyme addition. Altbier has reached the target FG of 1.014 :ban: There is still some foam on top (uniform bubbles which look more like carbonation than sporadic krausen). I'll wait another few days and check for a stable reading before...

Thanks for the link! Some great information I was completely unaware of. I dumped a 5g sachet of pilsner enzyme into each fermenter yesterday. Any info on pilsner enzyme vs. alpha amylase? Already saw some krausen activity. Looking positive thus far. Will report back in a few days with...

Just to report, My efforts to finish the fermentation failed. Still getting a reading in and around 1.020 (far too high for a beer with stated grain bill). I think I will bottle anyway. Probably open a test bottle every couple of days for bomb detection.

thanks for all the opinions and suggestions so far. I'm going to do up a big starter of WLP029 this afternoon. Pitch tomorrow morning at 18C (64F). I feel the combination of rousing, re-pitching, and optimum ale temperature is a "cover all bases" approach. I have read that WLP029 is a clean...

thermometer has been reliable with previous batches. re-calibrated today just to be sure. it was only out by 0.5C in ice cold water. not enough to throw the gravity out by 7 points i wouldn't think.

Grain Bill: 8.00 kg Munich (BestMälz) (15.0 EBC) 86.6 % 0.44 kg Munich Dark (BestMälz) (25.0 EBC) 4.8 % 0.40 kg Caramunich I (Weyermann) (100.5 EBC) 4.3 % 0.20 kg Carafa Special II (Weyermann) (817.5 EBC) 2.2 % 0.20 kg...

Forum kept popping up on google when i was doing recipe research. Waded my way through plenty of pages here over the past two years. Decided to join up today hoping to get some particular advice.

Here are the vitals: Grain Bill: 8.00 kg (17.6lb) Munich (BestMälz) (15.0 EBC) 86.6 % 0.44 kg (15oz) Munich Dark (BestMälz) (25.0 EBC) 4.8 % 0.40 kg (14oz) Caramunich I (Weyermann) (100.5 EBC) 4.3 % 0.20 kg (7oz) Carafa Special II...