Re: Stuck fermentation or just slowed down?
- 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
Thanks for the tip about oil or butter. I'll definitely try that.
--- In email@example.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.
> regards Harry