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Good idea. I've bought from themaltmiller before.

I'll be adding crushed maize, rye and rice. Probably 25% adjuncts and 75% crushed barley malt. Where do you buy your amyloglucosidase?

Thanks. I've found this list. Do you have any links to any others please? American 2 Row Pale Malt: 140 °L American 6 Row Pale Malt: 160 °L British Pale Malts: 40-70 °L Maris Otter Pale Malt: 120 °L Belgian Pale Malt (2 row): 60 °L German Pilsner Malt: 110 °L Munich Malt (10 SRM): 70 °L Munich...

I'm looking to add quite a lot of adjuncts, so will need the maximum enzyme content for conversion.

Thanks

I've read in a couple of places that the enzyme amylase requires calcium as a co-factor, in order to remain stable at high temperatures. Do you know if this is true? And does the specific type of calcium matter? (I have Calcium Sulphate.)

I've never used this starch-conversion test before and am about to buy some iodine. Does this have to be a special brewers formula of iodine, or will any type do? EBay sells the medical type. Thanks

Amylase powder is available. Has anyone tried this when using adjuncts in extract brews?

I'm using Muntons Spraymalt Light. I want to add 20% flaked maize to my brew. However I'll need barley malt enzymes to convert the maize starch. Is DME dead? Also, what's the difference between diastatic malt powder and DME? From the definitions I've read they seem to be the same thing. Thanks

It's unmalted. I wanted to try malting it myself, so that I could go through the full process of making beer from scratch. I've sprouted grains before, for eating , so I've some experience of how to do this.

No. I bought a 25kg bag from a grain merchant. (I grind it into flour to make bread too. It's very good grain.)

After years of making beer with extract, I'm thinking of trying an All Grain recipe. I don't have room for any specialist equipment so I'll be trying Brew in a Bag on my stove. As I understand it (please correct me on this if I'm wrong) once I've sprouted my barley I need to kiln or bake it...

I use Gervin High Alcohol mainly, but experiment with others too. Good point about the starter. I suppose I could keep one running at a cooler temperature for a couple of days before pitching. I'm trying to keep costs down, so I don't want to be buying a lot of packets of yeast. Yes, I use...

The highest I've reached is 12%, but more typically 9%. As for step feeding, I believe that overloading the yeast with too much sugar at the beginning stresses it, killing a lot of it off. The point about a lower temperature to start with is definitely true. I noticed that when I started doing...

I know every recipe will be different, but, in general, how long do you wait before adding more malt or sugar? I tend to make high alcohol beers, which are very active at first, then quieten down to a gentler fermentation after a week. I usually bump up then, when the brew is less dense but...

Does the wort become more acidic as it ferments ? Should I measure and adjust it with precipitated chalk or citric acid as it ferments ? What should the PH be after, say, 1 week ? (it's for an 8% ale.)

Any tips welcome about speeding up fermentation of beer? I'm using 90% spray-malt, 9% white sugar and 1% honey. I've added Youngs Yeast Nutrient, Yeast-Vit for vits and minerals, and dead yeast hulls. Any more ideas ?

Thanks. That's what I made it too. After posting I found a recipe for fermented spirit. It said that 8kg of sugar added to 21 lt of water would produce 25lt of 20% spirit. So that's 5lt of pure alcohol. 1.6kg of sugar would make 1lt, and so 100g would make 62.5 ml.

If I were to put 100g of pure white sugar into 1 lt of water, with some alcohol-resistant yeast (eg Champagne yeast), how many mililitres of pure alcohol would be produced when all of the sugar had been converted ? Is there a table somewhere which displays this ? Thanks.