Using beer enzyme in stuck kit brew

[ECLIPSE]

Well.... Having brewed my replacement kit of muntons smugglers gold (strugglers gold), I've had exactly the same problem as the last one I brewed! Stuck at a gravity of 1.020!

I rang muntons again and they are sending me some beer enzyme. This will supposedly break down the complex sugars which remain in the brew and then the yeast will be able to ferment them.

Has anyone ever used this before as a solution to a stuck brew? If so, how do you use it correctly and what were the results? I'm trying to decide if I'm better off just kegging it and having a sweet low strength beer rather than risk messing it up further

 

[RobWalker]

it's designed to break down the more complex sugars, the ones that are usually left behind and rightly so - beer finishes about 1.010 in most cases as you know, pilsner enzyme can get it down as low as 1.005 in this way.

don't keg it, sweet weak beer generally sucks (unless it's milk stout.) add it and see what it does. I'd suggest rousing the trub at the bottom of the beer and seeing if that sets it off again, if not add some more yeast if you can. but if they've sent you beer enzyme, you mayaswell go for it!

 

[ECLIPSE]

Cheers for the reply. I shall take your advice and use the enzyme (hopefully I will receive it tomorrow) I racked it to secondary yesterday so its off the yeast bed. The yeast I brewed it with was safale s-04 and I also added yeast nutrient. All that and I still get a stuck brew! Oh well..... The only thing I'm worried about with using the beer enzyme is it making the beer far to dry and it taking all the remaining maltiness away.

 

[kodak79]

I know this was a long time ago for you but how the the beer turn out? I've just had the same issue with a St. Peter's Ruby Ale that got stuck at 1022. Tried stirring it up - nothing - and the airlock had totally flat lined. I contacted muntons and they sent over a sachet of enzyme which went in on Saturday, its now Friday and its still going faster than it seemed to on the original fermentation (more than 2 bubbles a minute through the airlock). The instructions stated that the whole brew should only be 4-6 days.