Totally bombed 2 batches, stuck @ 1.05 & 1.04

[emjay]

From what I understand it gets "used up" and will stop on its own, it's the Beano that doesn't stop due to having something else besides alpha amylase in it. Help me if I'm wrong here, I read this junk on the internet...

Nope. The nice thing about enzymes is that they are merely catalysts and don't get "used up".

The reason that you need to make sure you have sufficient enzymes in the mash is that the higher temperatures (which are used to accelerate the reactions) also start denaturing the enzymes, and the mashout/boil almost immediately finishes the job.

At normal temperatures though, there is really nothing stopping them from chewing through all the more complex sugars/dextrins.

 

[mxracer652]

LOL @ China syndrome. The only other option was to dump it & I can't do that to one of my children. I'll keep an eye on them & when they get close to target FG, keg it & invite friends over. They always seem to make my beer disappear fast.

 

[passedpawn]

LOL @ China syndrome. The only other option was to dump it & I can't do that to one of my children. I'll keep an eye on them & when they get close to target FG, keg it & invite friends over. They always seem to make my beer disappear fast.

Cool that you're kegging. This will avoid the potential problem of bottle bombs.

You did have another choice: to water it down. I didn't recommend that because I thought the Amylase Enzyme was a better choice. You also could have blended it with a weak beer.

 

[maltbarleyhops]

im dealing with a brown ale stuck at 1.049 from a 1.072 og.
i sanitized my carboy brush, let it dry, then gave it a good squirt of a food grade sanitizer (vodka), pushed it in the carboy and gave a good swirl with a finish of scraping some of the dried krausen. removed it and im expecting to see some action by the time i return home from work tonight.

never had one stick before and my knowledge of fermentation tells me to first try to return the yeasts into the body of wort (solution).

am i wrong? any one with advice, good or bad, with this method.

i know i have everything in the fermenter to do the job, so if i dont need to add, i wont.

 

[passedpawn]

im dealing with a brown ale stuck at 1.049 from a 1.072 og.
i sanitized my carboy brush, let it dry, then gave it a good squirt of a food grade sanitizer (vodka), pushed it in the carboy and gave a good swirl with a finish of scraping some of the dried krausen. removed it and im expecting to see some action by the time i return home from work tonight.

never had one stick before and my knowledge of fermentation tells me to first try to return the yeasts into the body of wort (solution).

am i wrong? any one with advice, good or bad, with this method.

i know i have everything in the fermenter to do the job, so if i dont need to add, i wont.

While I don't think a stirring will make a difference, there's always something new. Good luck and make sure you follow up with the results.

 

[funkenhop]

Since this thread has been to China and back again, let me reiterate my lost suggestion as something to do before blending, diluting, bretting and especially before alpha-amylasing.

Pitch a small starter of WLP099 (or 001 if the expected abv isn't in the teens) at high-krausen along with an easy feeding of simple sugar (a cup or two of some nice turbinado simmered say 20min in water and cooled). Be sure to use some sugar at the same time you pitch to give the new yeast a chance to do something other than settle at the bottom.

I'll be damned if it don't start up and show you the love. And if that really doesn't work, you can make your first (or fifth) funky ale with a nice Brett C addition.

 

[mxracer652]

Pitch a small starter of WLP099 (or 001 if the expected abv isn't in the teens) at high-krausen along with an easy feeding of simple sugar (a cup or two of some nice turbinado simmered say 20min in water and cooled). Be sure to use some sugar at the same time you pitch to give the new yeast a chance to do something other than settle at the bottom.

I'll be damned if it don't start up and show you the love. And if that really doesn't work, you can make your first (or fifth) funky ale with a nice Brett C addition.

Already did this with001 about a month ago, no dice. I dumped AE in it on Saturday. On the other hand, my DFH 120 knockoff is fermenting along, currently at 16.8%

Win some, lose some.