Dopplebock: advice needed

[brewinhard]

I would say you nailed it for a 1.025 Dopplebock. Lager it for a good long time and with some carbonation it will be an excellent beer!
Consider it a success and don't mess with it.

[twoskis brewskis]

It was my understanding that you can add enzymes to a beer and they will work only until they (the enzymes) are all used up. So if you add just enough enzymes you can manipulate the how much unfermentable sugars will be broken down for the yeast to consume. That being said I could be wrong but I believe that they talked about it on the last White Labs show. I'll have to go back and check

Twoskis,
You are correct, Chris White did state that on a recent Session episode. I believe he was talking about Ultra-ferm. Here is the product info:

http://www.whitelabs.com/enzymes/Ultra-Ferm.pdf

It is essentially derived from the same source as Beano: aspergillus niger

http://www.drugs.com/drp/beano-tablets.html

I am a little more trusting of White Labs product vs. Beano, which is not intended for beer. It looks like the Ultra-Ferm is intented for large batches when you consider using 1.5 to 2.5 ml per hectoliter. So to scale that down to small batches is roughly 1/5th of that. Also, it needs to be raised to 85C for 10 minutes to be complete destroyed. It is also intended for light and NA beers in reading the product sheet. It just makes me a little nervous. The enemy of good is better sometimes. I think this may be the case?

I would make sure my instrumentation is calibrated and work on controlling fermentation parameters on the hot side my process vs. post-fermentation. But that is just me, I guess.

Thanks Hoser,

I would have never looked at the info for those products. Quite interesting. I have never experemented with either product but have thought playing with them just for fun. Something like mashing a sasion @ 155 and then splitting the finished beer out into 4 3gallon batches and adding different doses of either beano or ultraferm.