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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!

I've been brewing for a while and have recently started learning about water chemistry and making adjustments. I never did before because I lived in western ny and the water was decent. Now living in Phoenix I quickly realized the water is terrible and really had no choice. I have water...

Why would Co2 pressure drop to zero over time once set on the regulator? Seems like if there was leak if would continue to have pressure it would just be leaking at the same time. For the first few kegs that I carbonated I did not have this problem. The only difference is that recently I did...

I am about to start washing/storing/reusing yeast for the first time. I've read a lot of different opinions on maximum storage times and usages which seem pretty variable. It seems like the consensus is it depends on the strain in most cases. I am curious if anyone has experimented by...

@RolandD How did you set up the water bottle seal? Just curious, I mine is currently stuck through the hole of the top of a water bottle but I plan on making it more secure

Thanks, all. I put the probe in the bottle of water last night and as predicted in the thread it is overshooting cooling quite a bit but seems to be cycling substantially less. I haven't had time to observe it much yet though. There is also a lot of condensation now too so I ordered a...