King Of Hearts wrote:That link is very cool, thankyou peanutaxi. The addition of enzymes after my primary fermentation resulted in a very slow ferment so I gave up after 3 weeks in secondary. It droped to 1.009. My wash was brought up to 180 so I killwd any enzymes from the malt. I will follow the process outlined in the study next batch.
Yeah I was lucky to find it. I'm gonna try it next time too. I suspect someone like samohon will know about it or at least know about its results already. With regards to your wash, Table 1 in that paper says that glucoamylase (I think thats what you added) works best at 35 - 40 Celcius. Also, I believe that you said that you removed a lot/most of your yeast cells for other purposes, but you still need them to turn whatever the glucoamylase produces into alcohol! Maybe this was your problem?
I have added to mine "Copper Tun Low Carb Dry Enzyme". It was the only enzyme I could find at my closest brew shop. It doesn't say what's in it but I'm hoping.