racking with a dry enzyme

melbourne man · Post by **melbourne man** » Saturday Mar 24, 2007 10:29 am

my corona clone has been fermenting for a week now. it has a dry enzyme in it and is down to 1012. should i rack it now and finish fermentation in secondary or wait till it's finished fermenting?

KEG · Post by **KEG** » Saturday Mar 24, 2007 11:12 am

racking is always good

seems to kick things back into life a bit, and of course the benefits of clearing etc can't be overlooked..

melbourne man · Post by **melbourne man** » Tuesday Mar 27, 2007 5:02 pm

in did end up racking. now my beer is really clear and has been stuck at 1014 for a few days.

it should get much lower than this with a dry enzyme shouldn't it?
should i add another packet of yeast or try to heat it up or something?

it is currently at 18 degrees and I'm using muntons premium gold yeast.

Brewaholic · Post by **Brewaholic** » Wednesday Mar 28, 2007 8:47 pm

Id just drop a few beroccas in and down it before the fizz dies down that way you fix the hangover before it starts!

SpillsMostOfIt · Wednesday Mar 28, 2007 9:48 pm

melbourne man wrote:in did end up racking. now my beer is really clear and has been stuck at 1014 for a few days.

it should get much lower than this with a dry enzyme shouldn't it?
should i add another packet of yeast or try to heat it up or something?

it is currently at 18 degrees and I'm using muntons premium gold yeast.

Consider upping the temperature a few degrees for a while before throwing enzymes at it. It's amazing what a little warmth can do. I figure that things will do what they will do.

Patience is good... I'm told.