Stuck fermentation - gluco-amylase

[mickc]

I post this just for interest sake, it may be of use to others.
I recently did an AG bitter with an OG of 1043. I pitched Llamand London, two weeks later I was stuck at 1024. I agitated, shouted at it, even swore! No change. I stirred in 12g of glucoamyalse bought from Amazon. A few days later it was in the low noughties, after 2 weeks I kegged at 1001. Four weeks and half a keg later I can say it tastes just great and is crystal clear. A bit stronger than my aim, but hell, I have broad shoulders.

 

[MashBag]

An interesting solution, good idea. Thanks for sharing.

 

[Paulus]

I post this just for interest sake, it may be of use to others.
I recently did an AG bitter with an OG of 1043. I pitched Llamand London, two weeks later I was stuck at 1024. I agitated, shouted at it, even swore! No change. I stirred in 12g of glucoamyalse bought from Amazon. A few days later it was in the low noughties, after 2 weeks I kegged at 1001. Four weeks and half a keg later I can say it tastes just great and is crystal clear. A bit stronger than my aim, but hell, I have broad shoulders.

Where did you get hold of the glucoamyalse?

 

[mickc]

Where did you get hold of the glucoamyalse?

https://www.amazon.co.uk/gp/product/B0851H6QP2

 

[Paulus]

https://www.amazon.co.uk/gp/product/B0851H6QP2

Thanks very much!

 

[Sasquatch]

https://www.amazon.co.uk/gp/product/B0851H6QP2

Expensive there, cheaper @ https://www.lovebrewing.co.uk/still-spirits-distiller-s-enzyme-glucoamylase/

 

[Paulus]

So the history so far is that my Muntons Old Conkerwood stopped at 1.022 ( fg supposed to be 1.014).
The kit (including yeast)had been stored since Feb this year in a bedroom where the temperature can get over 40C in summer.
I mixed and started fermenting when the wort was down to 19C ( instructions 18 to 20).
Took about 4 days to get to 1.022. After 2 days there I then added 250g brown sugar, I saw the sg raise then lower to 1.022 again.
I raised the temperature to 24C and stirred,nothing.
I pitched a conditioning yeast (hydrated according to instructions) the sg went down to 1.018 then stopped.
After 2 days I added in a pack of glucoamylase and the sg dropped like a stone and I think is now stable at 1.007.
I will leave it for 2 days before cold crashing and kegging.
My take on this is that maybe adding 3 to 4g of the enzyme would have been better but I have to wait a while to see what the taste is like.
But without the enzyme I'd of had a sweet potential bottle bomb or would have chucked it.
I will updated in a week or 2 after force carving and leaving to rest.

 

[foxy]

Personally, I would leave glucoamylase to the distillers and work out why the beer one brewed didn't reach the OG predicted. This isn't the solution.

 

[Paulus]

Personally, I would leave glucoamylase to the distillers and work out why the beer one brewed didn't reach the OG predicted. This isn't the solution.

For me it was a rescue.
From this point I will be storing the kits a a cooler place and probably using Ale and Lager yeast in recently bought/larger sizes.
So I agree with you on the "get it right" side, however needs must and it maybe undrinkable anyway. I will find out in a few weeks!