Amylase in Bay Area?

[jwbeard]

I had (what I strongly suspect was) an incomplete mash on an Irish stout. Started at 1.052, fell *quickly* down to 1.020 (I wasn't keeping eyes on it, brewed it at my new apartment and wasn't able to swing by there for a few days). The temperature of my mash water got a little too hot at the end, so I think that the enzymes didn't break down the starches before the temp broke 154.

Never saw lots of bubbling from the blow-off tube, and when I popped the top of the bucket there was no krausen to speak of. There was, however, a dried 1" rim around the edges so the krausen could have just collapsed.

Anyways, fermentation is stalled at 1.02, and I've read that amylase can be added to break the dextrin sugars down and bring the FG down a few more points. Trouble is my LHBS doesn't have it in stock... Anyone know a source for amylase, or know of another method to break down starches after the boil?

 

[klnosaj]

Anyways[sic], fermentation is stalled at 1.02, and I've read that amylase can be added to break the dextrin sugars down and bring the FG down a few more points. Trouble is my LHBS doesn't have it in stock... Anyone know a source for amylase, or know of another method to break down starches after the boil?

My LHBS here in Berkeley doesn't have it and either does MoreBeer, my backup LHBS (another reason the Bay Area is a paradise). You can order it online, though, from dozens of places, some of which I believe are also sponsors of this site.

 

[StMarcos]

Oak Barrel has amylase. Problem is, it is old and not refrigerated. Order some from mile high distilling, and keep it in the fridge.