Wed Jun 27, 2012 6:00 pm
So update... the Amylase Enzyme formula did jack shit. I had about 5 inches of starchy trub on the bottom of my fermentor after 4 days since I gave up on it mashing before the boil and just went with it. Racked over to a smaller carboy (yes I do think a secondary was necessary here!), checked gravity (1012) and added 2 pouches of candi syrup, though I am wishing I'd stuck with the clear, I went one clear and one D45, and it's a very dark saison now, though some of the color may drop with my yeast and remaining starch haze. The flavor before syrup additions was pretty good, if a bit young and green. Probably will never use the amylase enzyme again, I'm quite disappointed in it, ended up using the whole jar (it called for 1 tsp in 5 gal) and didn't really see where it gained me much at all. Didn't try a starch test on the beer, should have to see what is in suspension, I think I'll try that after it ferments through the syrup.
Spiderwrangler
PFC, Arachnid Deployment Division
In the cellar:
In the fermentor: Belgian Cider
In the works: Wooden Cider
