Dry beer enzyme. WHEN WILL IT STOP ?!

[Dan]

I was looking to make a highly attenuated German Alt beer.
In my "less than well insulated" mash tun I struggle to get starch conversion if i mash too low. Ive had a pack of dry beer enzyme hanging around for a while so decided to mash at 67C and get the extra attenuation with a little chemical help.
I pitched a healthy 300ml of slurry into a 1.045 wort along with the sachet of brupaks a-amalayse
It exploded into fermentation and chucked foam and yeast out of my carboy for 2 days.
7 days later its still going strong. bubbles are coming off the airlock every minute or so and the yeast is still bouncing about.
with such a strong start to fermentation i would have expected this to be done in 3-5 days

has anyone had experience of using this enzyme?

[steve_flack]

Not sure you needed the yeast enzyme as the Alt I made recently with Wyeast 1007 (German Ale) got 86% attenuation without any enzyme. I did mash a bit on the low side though but I still didn't expect that attenuation - I ended up with a very smooth, full-flavoured yet well attenuated 6.2% ABV alt.

[bod]

1007's a great yeast, i've brewed loads of alts and lager esque beers for swmbo with it. she's not much of an ale fan, and prefers her beer cold and fizzy....

the only time i used dbe was for a stuck ferment, and like yours it just kept bubbling away!!! think it took a couple of extra days than normal. let us know how this turns out, might try it myself some time.

[Dan]

the Alt I made recently with Wyeast 1007 (German Ale) got 86% attenuation without any enzyme

thats pretty high. how much do you think that was down to the particular strain?
ahh... found it on wyeast. Ive not used this before.

Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used
Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68° F (13-20° C)

Sounds an interesting yeast.

I used 1056 american ale on this batch.

[steve_flack]

For various reasons (mostly because I still haven't sorted out my mash tun manifold yet and it keeps 'sticking') I mashed that beer pretty low - about 63-64 but still that's a pretty impressive attenuation. I fermented at around 15C. That yeast has a reputation for being very poorly flocculant - it is - but it responded well to auxilliary finings in the conical after finishing then isinglass in the keg. Not very Reinheitsgebot I know but I'm an impatient king of guy.

[brewsters millionths]

[quote="I'm an impatient king of guy.[/quote]


and modest too.

[steve_flack]

Whoops....I can't even blame fat fingers for that one.