Anyone using amylase?

[BeerCat]

Is anyone using amylase to make a drier beer? I would like to get the attenuation down on some lagers and just bought a bottle from MM.

 

[krispn]

Nope but its quite the new thing in San Francisco for Brut IPA style!

 

[MyQul]

I have some which I bought for a recipe from HBT but Ive nver gotten around to using it

 

[BeerCat]

You can add it instead of priming sugar. The instructions are a little hard to follow though.

 

[BeerCat]

I have some which I bought for a recipe from HBT but Ive nver gotten around to using it

What was it? I have read the instructions again and it makes a bit more sense. Normally added to the kettle but you can add it to the keg. I was thinking off adding it to raw beer and lager. The brut IPA takes too long and i doubt i want it that dry. Very interesting idea though.

 

[simon12]

Doesn't a raw beer already have a load of it?

 

[MyQul]

What was it? I have read the instructions again and it makes a bit more sense. Normally added to the kettle but you can add it to the keg. I was thinking off adding it to raw beer and lager. The brut IPA takes too long and i doubt i want it that dry. Very interesting idea though.

It was Ritchies Amylase, which comes in a powder form. I bought it to follow this reciepe https://www.homebrewtalk.com/forum/threads/miller-lite-really-triple-hopped.123937/

 

[BeerCat]

Thats a really good read. The question is if i add amalayse will it ferment down to 1000 and if so what will the beer taste like? If i start at 1030 that would give me 4%. I guess the only way i will find out is to try it.

 

[MyQul]

Thats a really good read. The question is if i add amalayse will it ferment down to 1000 and if so what will the beer taste like? If i start at 1030 that would give me 4%. I guess the only way i will find out is to try it.

You read all of it? I wondered where you've been

Tbh, Ive read most of it. Yes it should ferment down to 1.000 or about 1.0002 at most. Iirc, from what it says, initially the beer tastes like sucking on a pharoah's sock and super dry but after condition (maybe 3-4 weeks iirc) it rounds out and tastes really nice

 

[BeerCat]

You read all of it? I wondered where you've been

Tbh, Ive read most of it. Yes it should ferment down to 1.000 or about 1.0002 at most. Iirc, from what it says, initially the beer tastes like sucking on a pharoah's sock and super dry but after condition (maybe 3-4 weeks iirc) it rounds out and tastes really nice

After doing 3 batches I can confirm your Co**comparison is incorrect. The beer is not sweet but it is not puckering like a wine or cider. Drinking it a day after kegging. The effect of dry hopping seems more pronounced. Works better for me on a lower ABV wortj

 

[MyQul]

After doing 3 batches I can confirm your Co**comparison is incorrect. The beer is not sweet but it is not puckering like a wine or cider. Drinking it a day after kegging. The effect of dry hopping seems more pronounced. Works better for me on a lower ABV wortj

Thats good to hear. It's just what I remember reading in the thread (not tried it myself)

 

[BeerCat]

Thats good to hear. It's just what I remember reading in the thread (not tried it myself)

I am drinking another one now. 6.25% ABV which i diluted to 5.5% with a 3l hop tea. I prefer the wort to be around 1035 and that will give a 4.5% beer. People liked this but i can start to taste the booze in it.

 

[BeerCat]

Anyone tried this yet? I am going to add some to the next RIS i do.

 

[BeerCat]

Is maltodextrin fermentable with amylase?

 

[BeerCat]

Does gluco300 amylase ferment lactose?