Recourse to a stalled primary?

[MetalandBeer]

Hey guys,

New here, love the forums - amazing source of information. I do have a question about my latest brew. It's only my second brew and I think I know what I've done wrong, but I would like to ask you for your advice from all of your experience.

Making an AG BIAB IPA with 10.5 lbs 2 row and 11 oz of crystal 60. I had a thermometer malfunction at the beginning of my mash and ended up with a mash at 164 for about 15 mins before I could get it down. Fearing that I had denatured my beta amylase and was left with too much starch, I mashed at 152 for the next 75 minutes. Batch sparged with 170 degree water and threw in my dry west coast ale yeast. OG was 1.056.

Fermenter bubbled really well for about 3 days, then stopped for three days. Figuring primary ferment was done, transferred to secondary to dry hop. Gravity at that time was 1.021.

So - primary for 7 days total, mashed too hot, probably switched to secondary too soon. Now I'm concerned I've stalled my fermentation. My question is this: I've been hearing about adding beta amylase and yeast to a situation like mine if my gravity won't come down. Does anyone have experience using it, or recommend it?

Thanks all - keep up the good work here!

 

[Culbetron]

Extra enzymes would probably just dry it out completely to 1.000

If you aren't going to want to drink it at this FG, maybe just toss some Brett (Wyeast brett Trois) and give it a couple months. Brett should eat up those complex carbs.

 

[Brettomomyces]

There are a few things you can do at this point.

After a 7 day primary there is probably still a lot of yeast in suspension unless you crashed it. If you can move it somewhere warmer (get it up to 72-74F), this could help to rouse the yeast into activity.

If that doesn't work...if you kept the yeast from primary, or if you have a packet of s-05 kicking around, I would add some now. And keep the temp in the low 70's

7 days is a little quick for primary fermentation; even if activity is low or looks done, there are still a few things going on with the yeast in getting the last few points and cleaning up some of the fermenation byproducts. 10-14 days is a good timeframe for primary fermentation.

 

[MetalandBeer]

Thanks guys! I'll warm this beast up and swirl it a bit. See if I can't get something going.

 

[MetalandBeer]

Hey guys. Took you're advice and didn't add anything else to it - I took the secondary upstairs and put it on top of the refrigerator. Just the act of bringing it upstairs and jostling it in the process stirred up some yeast. After about 12 hours the airlock was bubbling away and I was able to get rid of about 2 or 3 points. Had a sample before bottling and it's great - not too sweet, balanced with the hops. Thanks for talking me out of modifying it. Cheers!