Milk stout and amylase enzyme

[Rob2010SS]

Got a milk stout going currently in the fermenter.

Mashed at 154 for 90 min
OG 1.066
Est FG 1.023

Appears to have stalled at 1.028. I have not tasted it as of right now but I'm thinking of trying amylase enzyme to get it to drop a bit more. Im going to give it until tomorrow morning because tomorrow morning will make 2 days it's been at 1.028.

Is there anything wrong with trying this?

How much could it drop the gravity? Could it drop it 5 points?

How much of this stuff do you typically use?

 

[Silver_Is_Money]

Amylase enzyme is most active at 160 deg. F. and pH 5.5. Presently I would guess that you are probably at around 65 deg. F. and pH 4.4.

A better bet might be to add a more aggressively attenuating yeast, as by this juncture you have already achieved the flavor from the esters of the current yeast. Nottingham is about 80% attenuating.

But also consider that the lactose you added is not fermentable, and it is a good part of why you are presently at 1.028, so it is probably best to leave things as they are. 1.028 is not far off from your projected target of 1.023, and variation at this level is quite common.

 

[Rob2010SS]

Amylase enzyme is most active at 160 deg. F. and pH 5.5. Presently I would guess that you are probably at around 65 deg. F. and pH 4.4.

A better bet might be to add a more aggressively attenuating yeast, as by this juncture you have already achieved the flavor from the esters of the current yeast. Nottingham is about 80% attenuating.

But also consider that the lactose you added is not fermentable, and it is a good part of why you are presently at 1.028, so it is probably best to leave things as they are. 1.028 is not far off from your projected target of 1.023, and variation at this level is quite common.

I have some us-05 on hand. You think 2 packs?

 

[Rob2010SS]

I read a few things on the enzyme and i actually am deciding against it. My chances of ruining the batch are too high it sounds like

I only have 1 pack of 05 on hand so i'll order another one, don't know if one pack is enough given the alcohol present in the beer? I'll rehydrate those and add them and see what happens.

 

[couchsending]

I read a few things on the enzyme and i actually am deciding against it. My chances of ruining the batch are too high it sounds like

I only have 1 pack of 05 on hand so i'll order another one, don't know if one pack is enough given the alcohol present in the beer? I'll rehydrate those and add them and see what happens.

1 should be plenty. There isn’t that much alcohol. I’d rehydrate it. You could pull a small amount of the b er and make a bit of a starter with it if you’re concerned.

 

[Rob2010SS]

1 should be plenty. There isn’t that much alcohol. I’d rehydrate it. You could pull a small amount of the beer and make a bit of a starter with it i MC you’re concerned.

I will do that. I'll rehydrate one pack and add it. Thanks

 

[cloudybrewer]

Is the 1.023 estimated gravity including the lactose or not? If not, you've basically nailed your FG.

Edit: assuming 1 lb lactose in a 5 gallon batch.

 

[Rob2010SS]

Yes the 1.023 est FG was with lactose. That's the number brewers friend gave me.

 

[chickypad]

Appears to have stalled at 1.028. I have not tasted it as of right now but I'm thinking of trying amylase enzyme to get it to drop a bit more. Im going to give it until tomorrow morning because tomorrow morning will make 2 days it's been at 1.028.

Agree with the others this does not look like a stall given the lb of lactose you added, and remember FG's reported by software are only estimates. Assuming you picked the style because you wanted a full bodied, sweet-ish stout sounds like you have exactly what you expected. I'd say it's a bad idea to try to fix something that you don't even know needs fixing, at least taste it first remembering that carbonation will make it taste a little less sweet.

 

[Rob2010SS]

Agree with the others this does not look like a stall given the lb of lactose you added, and remember FG's reported by software are only estimates. Assuming you picked the style because you wanted a full bodied, sweet-ish stout sounds like you have exactly what you expected. I'd say it's a bad idea to try to fix something that you don't even know needs fixing, at least taste it first remembering that carbonation will make it taste a little less sweet.

Valid point. I'll ponder on it for a bit and maybe pull a sample tonight and see what it tastes like first.

 

[dmtaylor]

In future, add your lactose at the end of fermentation instead of the beginning, then you can calculate the amount to use based on the FG you want.

 

[Rob2010SS]

In future, add your lactose at the end of fermentation instead of the beginning, then you can calculate the amount to use based on the FG you want.

I did add it last. I added it in last 10 min

 

[Rob2010SS]

Alright, I'm an a hole. I made a rookie mistake and wasted a bunch of your time....

I never calibrated the tilt hydrometer before using it. So it's been reading 1.028 for the past couple of days. I took a sample and sure enough, 1.024, 1 point off from target. Tastes pretty good so far! Not adding enzyme or more yeast. Going to let it sit until my peanut butter is ready.

Thanks for the help though. Appreciate everyone's input

 

[dmtaylor]

Looks like 1.026. There's foam covering up the real reading.

 

[Rob2010SS]

I took a few. It was hard to tell. This one looked more like 1.024

 

[Rob2010SS]

In future, add your lactose at the end of fermentation instead of the beginning, then you can calculate the amount to use based on the FG you want.

Wow really misread your post. You said at the end of fermentation not the end of boil. My bad.

Can you just add it to the beer after fermentation or do you have to dissolve it in something first?

Sorry man, misread your message

 

[dmtaylor]

Wow really misread your post. You said at the end of fermentation not the end of boil. My bad.

Can you just add it to the beer after fermentation or do you have to dissolve it in something first?

Sorry man, misread your message

No problem. Yes, dissolve the lactose in a few cups of water, bring to a boil and cool then add. Just like priming sugar. In fact, when I bottle mine, I dissolve the priming sugar and any lactose at the same time and add right before bottling. If kegging... same applies except obviously you can skip the priming sugar.

 

[Rob2010SS]

Awesome. I'l have to give that a shot next time. Is there a standard of how much lactose adds? Like 1lb lactose in 5 gallons equals ___ gravity points?

 

[dmtaylor]

Awesome. I'l have to give that a shot next time. Is there a standard of how much lactose adds? Like 1lb lactose in 5 gallons equals ___ gravity points?

If memory serves, 9 points per pound in 5 gallons.

EDIT: Or maybe 8. 8 or 9! I mean, 0.008-0.009.