foragedbrews
Active Member
So my hydrometer was screwy, it worked at high gravities but went haywire at low. It kept recording final gravities far lower than it actually was, which made me think there was an issue in my brewing technique. But then, on my last batch, final gravity went from 1.007 to 1.015 overnight. Yeah that's not possible, the hydrometer is knackered. However, I've been allowing mash temperature to go a little too high because I keep thinking I've got a diastatic infection. Now I find out I don't, my new hydrometer is showing the porter I just made is actually 1.019/20. Crap.
Question is, would adding a sachet of powdered alpha amylase potentially help the yeast get access to new food? It has up to 87% attenuation. (I think it's just a repackaged Nottingham strain, so it can obviously ferment more than just the most basic sugars.)
I have already put a sachet of it in, to be clear, because I have nothing to lose. I'm just wondering if I can expect anything from it if anyone has experience with this.
Question is, would adding a sachet of powdered alpha amylase potentially help the yeast get access to new food? It has up to 87% attenuation. (I think it's just a repackaged Nottingham strain, so it can obviously ferment more than just the most basic sugars.)
I have already put a sachet of it in, to be clear, because I have nothing to lose. I'm just wondering if I can expect anything from it if anyone has experience with this.