Marshy211 Posted March 7, 2023 Share Posted March 7, 2023 I used a strong pale ale recipe kit. 1.055 OG. Which is slightly above recipe of 1.050. Put dry enzymes in with yeast as I was suggested. Gravity now been sitting around 1.013 and looks to be done. The recipe says it’ll get to 1.013. question is, aren’t dry enzymes supposed to get the FG even lower? 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 7, 2023 Share Posted March 7, 2023 12 minutes ago, Marshy211 said: I used a strong pale ale recipe kit. 1.055 OG. Which is slightly above recipe of 1.050. Put dry enzymes in with yeast as I was suggested. Gravity now been sitting around 1.013 and looks to be done. The recipe says it’ll get to 1.013. question is, aren’t dry enzymes supposed to get the FG even lower? Yeah should go lower than that with dry enzyme. I would have said 1.002 ish 2 Link to comment Share on other sites More sharing options...
Marshy211 Posted March 7, 2023 Author Share Posted March 7, 2023 (edited) 8 minutes ago, Greenyinthewestofsydney said: Yeah should go lower than that with dry enzyme. I would have said 1.002 ish So what do you think the issue might be? Been 10 days in wort Edited March 7, 2023 by Marshy211 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 7, 2023 Share Posted March 7, 2023 7 minutes ago, Marshy211 said: So what do you think the issue might be? Been 10 days in wort Only thing I can think of is the dry enzyme didn't work for some reason. It wasnt an old packet or anything right? Enzyme breaks the unfermentable sugars down into fermentable ones. The ferment will go longer before it slows. Like in your above graph it slowed about 1020 with enzyme I would have expected it around 1010. What yeast did you use with the enzyme? Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted March 7, 2023 Share Posted March 7, 2023 Did you take a hydrometer reading or just rely on electronic one? Link to comment Share on other sites More sharing options...
Marshy211 Posted March 7, 2023 Author Share Posted March 7, 2023 52 minutes ago, Greenyinthewestofsydney said: Only thing I can think of is the dry enzyme didn't work for some reason. It wasnt an old packet or anything right? Enzyme breaks the unfermentable sugars down into fermentable ones. The ferment will go longer before it slows. Like in your above graph it slowed about 1020 with enzyme I would have expected it around 1010. What yeast did you use with the enzyme? I’m not sure. I’ll ring shop tomorrow morning. Can’t find recipe Link to comment Share on other sites More sharing options...
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