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Re: Stuck fermentation or just slowed down?

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  • joeatsalot
    Aah, thanks! Actually, I have a second batch on the go now, to which I added some pilsener enzymes . The brewing shop woman reckoned these would help it
    Message 1 of 3 , Nov 14, 2005
      Aah, thanks!

      Actually, I have a second batch on the go now, to which I added some
      "pilsener enzymes". The brewing shop woman reckoned these would help
      it ferment down further - might they be amyloglucosidase? A google
      suggests so.

      Thanks for the tip about oil or butter. I'll definitely try that.

      Cheers!

      --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@y...> wrote:
      > Give it a few more days. It can't hurt, & will get rid of any
      > Diacetyl (unless of course you want it).
      >
      > Malted barley gives about 75% fermentable sugars. The remainder are
      > dextrins etc. largely unfermentable, so your finish of 1.015 is
      > acceptable. The only way to get it lower (next time) is to use
      > amyloglucosidase powders or fungus additives like koji which work on
      > the dextrans to produce better conversion, yield and a drier ferment.
      > dextrans aren't necessary in distilling, unlike beers which need them
      > for 'body' and 'head retention'. On this last point, be careful when
      > distilling high gravity beer. You may need a little veg. oil or
      > butter in the stillpot to stop it foaming too much.
      >
      >
      > Slainte!
      > regards Harry
      >
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