Amylase Enzyme Question.....

[Spivey24]

Added Glucoamylase for the first time to a Pilsner. Always trying the get that FG down but never get it enough. Only added half the recommended amount and wow. Actually cold crashed it at 1.003 and I think it would keep going. First taste out of the fermenter and it’s dry and just how I wanted it. Great stuff. Trying to decide whether to add some to that IPA to finish it out.

 

[hout17]

lol, very overrated..the 200 calories walking for an hour, would just make me hungier and drink an extra 200 calorie beer...

Late to the party but I have the ANSWER! Just drink a Michelob Ultra .

 

[bracconiere]

@Spivey24 so you're shooting for a more coor's style drink? and that a serious statement, not a condesending one...


@hout17

 

[Spivey24]

@Spivey24 so you're shooting for a more coor's style drink? and that a serious statement, not a condesending one...


@hout17

Na, just a drier profile. Depending on mood and style I am making, sometimes that’s what I want. A nice tool for the tool belt, honestly. And I can tell out of the fermenter this beer will be ready with very little wait. And will be nothing like Coors Your tastes may be different, but I’ll be drinking this by next week! Lol

 

[ace0005]

Added Glucoamylase for the first time to a Pilsner. Always trying the get that FG down but never get it enough. Only added half the recommended amount and wow. Actually cold crashed it at 1.003 and I think it would keep going. First taste out of the fermenter and it’s dry and just how I wanted it. Great stuff. Trying to decide whether to add some to that IPA to finish it out.
View attachment 791731

It's amazing how well, and how fast it worked! Chemistry is cool

 

[bracconiere]

It's amazing how well, and how fast it worked! Chemistry is cool

biotech is cool too...look into protien purification!

 

[Spivey24]

It's amazing how well, and how fast it worked! Chemistry is cool

Yea it just kept it going down.

 

[passedpawn]

biotech is cool too...look into protien purification!

This should keep you busy for at least one evening bracc. I have done this myself, but not with yeast and beer (I've used it on various food types). Super-cool effect.

https://www.homebrewtalk.com/threads/yeast-immobilization-magic-beans-of-fermentation.404698/page-11

 

[bracconiere]

i'm going to have to figure out how that thread ended up at constipated yeast!

 

[day_trippr]

That picture creeped me out the first time. Still does

 

[WesBrew]

If one mashed a bit high, is there anything out there, beta amylase?, to get FG down a couple of points in the fermenter? 1.001 is definitely way too low!

 

[mac_1103]

Alpha amylase can be pretty cheap and is easy enough to find. Beta not so much.

 

[WesBrew]

34/70 quit at 1.012. Target was .009, My fault. Would love to at least get it to .010

 

[mac_1103]

Personally, I doubt that I could taste a 3 point difference. Hell, at my age I'm not sure I can reliably read a 3 point difference. YMMV of course.

 

[WesBrew]

Personally, I doubt that I could taste a 3 point difference. Hell, at my age I'm not sure I can reliably read a 3 point difference. YMMV of course.

I really wanted a crisp Pils. Maybe I can put some heat on this and warm it up a bit more.

 

[MaxStout]

I really wanted a crisp Pils. Maybe I can put some heat on this and warm it up a bit more.

Just curious--what was your mash temp?

 

[passedpawn]

I really wanted a crisp Pils. Maybe I can put some heat on this and warm it up a bit more.

Try replacing some of the grain with flaked corn next time. That's how Peroni is made. It's about as crisp as it gets.

 

[WesBrew]

Just curious--what was your mash temp?

156. According to software, finish .009. I just forgot to make an adjustment on brew day

 

[MaxStout]

156. According to software, finish .009. I just forgot to make an adjustment.

Strange that the s/w would predict .009 FG with 156F mash temp, unless your SG was low. I think 34/70 attenuates 80-84%.

 

[WesBrew]

It prob didn’t help that I came out of the mash a few points high. Anyway it’s warming up. Maybe I can get something going.

 

[passedpawn]

It prob didn’t help that I came out of the mash a few points high. Anyway it’s warming up. Maybe I can get something going.

if that’s the case then a couple of tsp of alpha amylase might help. Give it a couple of weeks if you try it

 

[marc1]

156. According to software, finish .009. I just forgot to make an adjustment on brew day

Is there software that accounts for fermentability from mash temp now?

 

[mac_1103]

Is there software that accounts for fermentability from mash temp now?

The free recipe calculator at Brewer's Friend does this, but I'm not really sure how well. But I'd be surprised if most of the more customizable programs didn't.

 

[WesBrew]

I use a paid subscription for Brewers Friend. Could have gone with Brewfather and there’s Beer Smith too

 

[VikeMan]

Is there software that accounts for fermentability from mash temp now?

BrewCipher uses Grain Bill, Mash Temp, Mash Length, and Yeast Strain to predict fermentabilty. BeerSmith uses all of these except grain bill.

 

[WesBrew]

I didn’t have high hopes for this but it appears to be working. Added a tsp of amylase powder to the fermenter (10gallons) on 1/12. Tilt had been at .012 for two weeks, went up to .013 on day 2, now day 7 pressure has risen 6psi and it’s reading .010.

 

[WesBrew]