General Category > Yeast and Fermentation

surprisingly low wort fermentability

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Last weekend I brewed a Hopfenweiss inspired Weissbier IPA. I was shooting for highly fermentable wort with 30 min rests at 150, 144 and 150 F. When I got back the FFT results I was very surprised that i got only 75 % apparent attenuation.

I'm not sure what happened here. Maybe the Pils and wheat malt didn't have enough diastatic power?

But this was a good opportunity to start an experiment on diastatic enzymes during fermentation. So I put about 600 ml each of the beer into 1000 ml fasks. To one I added only water as the control to account for the lower OG that the others will have. To one I added some Beano and the last one received a 10 Plato wort extracted from malt with a 30 min mash at 140 F. This leaves most of the b-amylase intact and should kill proteinases and most of the bacteria.

This morning I saw quite some activity in the flask with the malt extract. There is also some activity in the Beano flask. I may have to add some some. I didn't know how much Beano is needed since brewers are generally advised against using it. Very little activity in the control fermentation.


Jimmy K:
I don't know for sure, but the enzyme in beano may be denatured by alcohol. This happens to pectic enzyme which must be added before fermentation.

I have added Beano to an 8% beer and it went up to 12%.  Although I don't recommend it!   :o

The beano seems to working. Just a bit slower.

Tom, how much beano did you and to how much beer?


Kai, you might also want to check out Greg Doss's presentation on fermentability from the Seattle NHC.  One thing I found interesting was that his experiment identified a mash temp of 153 as having the greatest attenuation.

Sent from my iPad using Tapatalk HD


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