Stuck fermentation. Enzyme?

[suffolkbeer]

Hi there,
I’m brewing a Brut IPA this weekend and so have obtained the required enzyme for this.

I was just wondering, if I had a stick fermentation of any other beer, could I add a little bit of enzyme to get it going without it going too dry?

Say if t was stuck at 1.020 and I wanted it down at say 1.008???

 

[MrRook]

Hi there,
I’m brewing a Brut IPA this weekend and so have obtained the required enzyme for this.

I was just wondering, if I had a stick fermentation of any other beer, could I add a little bit of enzyme to get it going without it going too dry?

Say if t was stuck at 1.020 and I wanted it down at say 1.008???

My only question is, how do you get the enzyme to stop where you want?

 

[GerritT]

Hi there,
I’m brewing a Brut IPA this weekend and so have obtained the required enzyme for this.

I was just wondering, if I had a stick fermentation of any other beer, could I add a little bit of enzyme to get it going without it going too dry?

Say if t was stuck at 1.020 and I wanted it down at say 1.008???

How did it get stuck in the first place: was it a heavy beer or was it a 5 gallon batch? If the yeast can't handle the AMOUNT of beer, I'd chuck in a second sachet of the same yeast. If it was a HEAVY beer I'd use champagne yeast to finish the job.
And that is after trying to warm the fermenter a bit up and disturbing the yeast by careful stirring.

 

[suffolkbeer]

My only question is, how do you get the enzyme to stop where you want?

That was kind of what I was thinking, is it a case of adding just a little or is it a bad idea?

 

[Clint]

Are you tempting a stuck brew???
Just leave it. Some can be very slow to finish...three weeks to a month isn't out of the ordinary.

 

[GerritT]

Are you tempting a stuck brew???
Just leave it. Some can be very slow to finish...three weeks to a month isn't out of the ordinary.

90% finishes in 2 weeks (including yeastal cleanups) 7% in the next 2 weeks and 3% takes months.
Take above numbers with some grains of salt, but that is how it about is. We can't say much without knowing more. But if it were another pale ale you were brewing that was, I'd add more yeast. After stirring and warming it up a little. If it were 5 gallons of DIIIPA however, bring in the big Berthas!

 

[BeerCat]

Stuff is strong. Last time I used 2ml and still got 100% attenuation. For a restart you would generally mix it with yeast. Info is a bit scarce.