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got an asahi clone going from brewcraft and its my first time using a small sachet of dry enzyme that came with the kit, used that and S-23 Saflager
problem is it keeps bubbling and this is after a rack to secondary 5 nights ago, what to do brewmeisters??

thanks for the knowledge

b

What temp and how long in primary? It is probably fine. Sounds pretty normal for S23 with enzyme lagering at a low temp.

mate it's been in the shed, sitting in primary for a week, secondary for 5 days @ 11*C, but got fairly warm yesterday, still abubblin'

should I bottle?

b

At those temps I'd leave it for a while. Specially with the enzyme.
Brewing @ 11C I usually leave mine 2 weeks in primary and another 2 weeks in secondary.

Cheers

Tommy

hey man, ive got the same brew, but with improzyne 15mls in place of the enzyme, going in the shed at the moment. its been in the primary for 15 days on 10 degrees. im going to rack in a few days and probably bottle, depending on the readings, in a week or so, its slow. i did this beer before with a safale yeast and no enzyme and it tasted a hell of a lot better than the test tubes ive sampled, beginning not to like lagers. yours should be fine, just let it go till its not bubbling anymore. regards heathen

i have done couple of beers with a dry enzyme and i think the FG has ended up at about 1004 for one and 1002 for the other. from memory they were both in primary for over 21 days at 12C.

Even without the dry enzyme i dont think it would be ready to bottle after only 12 days at 11c. Have you taken a Gravity reading?

As hard as it can be sometimes, don't be tempted to bottle too soon.

cheers,
gav

Thank god no ones iserted the <standard> yet....

Tell us how it turns out?

Relax, have a home brew

will do KEG!

thing is im brewing this in a friends fermenter, papazian and palmer should note in their bibles that its a sin to brew for other people using dry enzyme for the first time or anything else for that matter

NB. at rack SG was 1002 and the temps have risen today

b

alright campers,

here's the situation, this beer has a constant OG, but it keeps bubblin'!!

what to do? this dry enzyme is keeping me back from my favorite thing

drinking and making more!! should I bottle it and risk explosions or am i overreacting

thanks campers,
b

Not OG--SG

thanks, b

What is the sg? and how long has it been constant?

1000 , been constant for a few days now

b

I'd go ahead and bottle. Don't think it will get much lower.

thanks TommyH, will do this friday!

b