Stuck fermentation...add yeast or sugar?

[spiderwrangler]

I personally wouldn't pasteurize, though I do know of others that have supposedly done it successfully...

[crashlann]

Im just worried that chilling it wont stop the enzyme activity after bottling.

[spiderwrangler]

It may not. You might just end up with a super dry beer.... but there are worse things... (like a super sweet beer ). Blending might be a more controllable option for you... brew something real dry and blend the two.

[crashlann]

Ok, thanks.

[brewinhard]

I tried to knock down a 1.037 FG Old ale with amylase enzyme to no avail. I even let the enzyme work for 48 hrs before adding some fresh yeast at high krausen. The FG did not budge. I should've tried Beano, but didn't have the balls to do it. Instead I pitched a vial of WL Sour mix and will let this one ride out for another 18 mos or so to sour up and become a tasty oud bruin.

[gwk453]

It is always a good idea to have Convertase enzyme on hand for these occasions. I add .6 ml/ 5 gal, let it go until it stops, check it add more if you need to. Available @ http://www.thegrape.net

Gary

[spiderwrangler]

Yeah, I'm tempted to try the convertase for some GF brewing stuff, just listened to the Shea Comfort show, he talked about it (though his understanding, or at least explanation of enzyme activity was wrong)...

[gwk453]

Just had a Guajillo Chile Beer stall out at 1.024 ....added .3 ml to 2.5 gal and now its down to 1.015 in 4 days with a least 3 more days of fermenting to go judging the current rate of bubbling in the airlock

Gary