Infection?

[nil_fhios_agam]

Is it possible that adding Dry Beer Enzyme to a stuck fermentation could infect a batch? I had a stuck kit and chucked in some beer enzyme. Its been bottled about 4 weeks now and I tried a few. First thing I noticed was "gusher". All the bottles gushed like mad when opened. When I tasted, the beer was off with a very, very dry taste. I am concerned now the its infected but the only problem I could see is throwing in the enzyme.

Any thoughts?

[brewzone]

It's probably not an infection.

The enzyme will ferment a lot of the otherwise body producing sugars and will effect the balance.

Does it taste a little cidery?

[nil_fhios_agam]

It's probably not an infection.

The enzyme will ferment a lot of the otherwise body producing sugars and will effect the balance.

Does it taste a little cidery?

Not really.....just dry, very, very dry.

[MartialAnt]

Its a gusher as you havent given it a few weeks in the cool for the yeast to die down. When it goes like an erupting volcano all the sediment in the bottom rises & mixes into the beer giving you an off/washing up liquid taste.

You need to give the bottles a week in the warmth then move to a cool place for a min of 2 weeks. Then you'll have normal beer.

Been there done it!

[nil_fhios_agam]

Its a gusher as you havent given it a few weeks in the cool for the yeast to die down. When it goes like an erupting volcano all the sediment in the bottom rises & mixes into the beer giving you an off/washing up liquid taste.

You need to give the bottles a week in the warmth then move to a cool place for a min of 2 weeks. Then you'll have normal beer.

Been there done it!

???? ? Its bottled for 4 weeks (as I said)......2 at room and 2 in the shed?

[Totem]

You might have to do down the route of opening and resealing the bottles to let some co2 out. The beer enzyme as Brewzone said would have created more fermentable sugars thus lots of co2, was the FG stable when you bottled?

[sparky Paul]

Not really.....just dry, very, very dry.

That's DBE for you. You have to be very careful to make sure the fermentation has finished after adding DBE, it's not unusual for brews with the enzyme added to reach 1004 or so, eventually. It's very useful in some pilsner brews where you want the stark dryness, but I would only use it as an absolute last resort for ales.

Also, it's worth bearing in mind that adding half as much DBE will not have half the effect - it will just take longer to do it.

[Ditch]

Not really.....just dry, very, very dry.

It's not unusual for brews with the enzyme added to reach 1004 or so, eventually.

Paul; What would ye say is a fair 'eventually', please? Only I slung the DBE in my Wherry and am now playing mind games with myself to keep giving it that last, absolute last, right, that's It ~ I'm kegging it ..... when I get time. Maybe tomorrow; If I'm not busy ..... Know what I mean? It does, amazingly, still appear to be inching down. Maybe only a degree or two in god knows, but it Is dropping.

Still tastes lip curling though. That tart after taste. But I try to convince myself that'll mature out in the keg.

I just want to get rid of this shit and get on with brewing some f*cking beer around here!

[sparky Paul]

Paul; What would ye say is a fair 'eventually', please? Only I slung the DBE in my Wherry and am now playing mind games with myself to keep giving it that last, absolute last, right, that's It ~ I'm kegging it ..... when I get time. Maybe tomorrow; If I'm not busy ..... Know what I mean? It does, amazingly, still appear to be inching down. Maybe only a degree or two in god knows, but it Is dropping.

Fermentation is naturally pretty slow near the end, and adding the DBE at the end of the ferment is always a bit hit and miss. It could go on for a few days, or it could keep moving for a week or more. It's impossible to guess as this stuff reacts differently in different brews.

If the gravity looks stable for a couple of days, then you can say with reasonable certainty that it's about finished. If you're going to keg it, I wouldn't worry too much as any excess pressure will be vented through the relief valve on the cap.