Long time lurker bumping this thread as I know find myself atop the stuck fermentation mountain!
Brewed the following Rye/Vienna Lager back in early April:
Brew date: April 4/19
Ingredients
Amt Name Type %/IBU
10 lbs 12.0 oz Viking Vienna Malt (4.3 SRM) Grain 86.9 %
12.0 oz Viking Munich Malt Light (8.1 SRM) Grain 6.1 %
12.0 oz Viking Rye Malt (3.6 SRM) Grain 6.1 %
2.0 oz Carafa III (525.0 SRM) Grain 1.0 %
0.88 oz Magnum [11.70 %] - Boil 30.0 min Hop 28 IBUs
300mL Saflager Lager (DCL/Fermentis #W-34/70) (Slurry) Yeast
OG: 1.058
Fermentation temp: 52F
Target Mash temp: 153F (only found out later my thermometer pen was reading 6F below, so my mash temp was more like 159F-160f!!!)
I knew something was up when two weeks later I took a sample and it read 1.028, however all signs of fermentation had stopped! Again at this point I didn't realize I was mashing so high and didn't attribute the poor attenuation to underpitching as I more or less re-pitched an entire fresh yeast cake/slurry into this lager.
So I finally found this thread and found me some Alpha Amylaze Enzyme (
https://stillspirits.com/products/alpha-amylase-enzyme-sachet-4g).
May 1st - Added 2tsp Alpha Amylase Enzyme directly to the carboy and saw some activity right away, sitting at room temp ~65F
May 6th - Took a sample, read 1.020....but since then I have taken 2 more samples and it seems to be leveling off at 1.020.
Now do I need to add more enzyme or possibly warm up the carboy? Did I pitch the wrong enzyme? Do I need to pitch some fresh yeast?
I was hoping to at least get the beer down below 1.020 as I'm only sitting at 65% apparent attenuation.
Thanks!