Using Amylase Enzyme to restart stuck fermentation

[homebrewjapan]

My fermentation was stuck (same hydrometer reading for several days) at 1.018-20 so I added amylase enzyme, which is supposed to aid in restarting stuck fermentation.

My question is: how long does it take? I can see there is activity (lid bulges up in fermenter) but after two days there's only a minor change in gravity (maybe 0.001 or 0.002?)

Tried tasting some of the beer after taking a hydrometer reading and it tastes like... beer with baking soda added! So I guess it's in the process of doing its thing.

[KEG]

That will make the beer dry, and will lose some of the malt character. It will convert complex sugars into simple sugars which the yeast can chew through. You'll need to wait quite some time now for the enzyme to peter out, as it will have to convert all those sugars. If you don't wait, and bottle early, you will end up with bottle bombs.

Best way to restart it would be to rack into another fermenter if you can, otherwise gently rock/roll the fermenter on it's edges to rouse the yeast from the bottom a bit - without splashing.

[Kevnlis]

Or raise the fermenter temp to 62C for a half hour, boil, then cool and repitch the yeast