Just wondering if anyone had experienced this problem whilst using DBE with AG Lager?
Recipe was for Pils Urquell, AG, Saflager yeast, fermented at @12-15 degrees, bottled at 1011 when FG steady over 3 days. I chucked in a pak of DBE to dry it out (with the yeast). Tasted 4 weeks ago (@ 4 weeks after bottling) - it was perfectly carbonated, great hoppy taste & aroma, so I let it a bit longer. Tasted again on Sat - now it is well over carbonated, so much so that the yeast comes off the bottom of the bottle and it tastes a bit like weissbeer - and it is so foamy that it is a bit of a waste of time pouring it! I can only think that the DBE might have been quietly still working away? I might try opening a few cold ones and releasing some gas before re-capping?Any ideas?
DRY BEER ENZYME PROBLEMS?
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Aleman
- It's definitely Lock In Time
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Just have to ask, Why is it that brewers feel that the final gravity of the beer has to be around 1.000 or lower? A general estimate for the FG of a properly mashed beer should be around 1/4 of the OG so a 1.048 beer should end up at 1.012, what is the need to add DBE to get it any lower . . . . If you want it lower do what the kit manufacturers do and add sugar to it 
If you want to make a commercial dry pilsner (Where all of the beer turns to alcohol 
) add the enzyme to the mash. Murphy's sell a whole range of enzymed to do this, amyloglucosidase is only one.
The only time I would consider using an enzyme would be where its recommended in the Durden park books as the amount of non diastatic malts is to great for conversion by the low amount of Pale malt . . . and that goes in the mash where the action of the enzyme is halted by the boil.
If you want to make a commercial dry pilsner (Where all of the beer turns to alcohol ) add the enzyme to the mash. Murphy's sell a whole range of enzymed to do this, amyloglucosidase is only one.The only time I would consider using an enzyme would be where its recommended in the Durden park books as the amount of non diastatic malts is to great for conversion by the low amount of Pale malt . . . and that goes in the mash where the action of the enzyme is halted by the boil.
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SKING
I guess it just seemed like a good idea at the time???!! Having not used it before I was not really aware of how it worked (ie: I thought it would have been all done by the end of the ferment - I should have realised by the 'normal' FG! Needless to say I wont be using it again! Aleman - thanks for the tip on using sugar to get a drier beer - would this be in replacement of a proportion of malt to make up to OG?[/quote]
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Aleman
- It's definitely Lock In Time
- Posts: 6132
- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Yes just use it 'carefully' to replace some of the fermentables, I would suggest no more than 5% in Pilsner/pale ale, and up to 10% in a mild depending on the colouring malts being used. . . . Having said that I wouldn't use it in a running beer, I'd just mash lower at around the 63-64C range (Most of my beers are mashed at 68C for some reason . . . Oh yeah, I'm too impatient to adjust the strike water to a proper temperature 
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