Cheshire Cat
Landlord.
It’s the delivery charge that make small purchases not viable.
Have you ever heard of an anti-gas medicine called Beano?
Used it decades ago to copy dry style lagers.
I didn't have access to the enzymes long ago, and I would add a few of the pills to the ferment, because it works at room temp.
Found out about it from Brew Your Own magazine; (originally in paper, but I've found the e-version)
https://byo.com/article/beano-brew/
Reading GH recipe for Brut IPA he adds the Amylase when the SG is 1020.
I’ve never used it myself but read it’s preferred temperature range is quite wide at 20C - 70C. I dare say it will still work quite happily outside of this range but less efficiently - as with all enzymes.
It appears to be denatured at around 95C though so any mash additions will be denatured in the boil and it would be necessary to add more in the fermenter to maximise the effect.
So it looks like mash additions will give you better efficiency and a higher OG, fermenter additions give you better attenuation and a lower FG. Doing both will blow your socks off!
Na alpha is to break starch down into sugar, simply speaking because I dont fully understand the science of it.Thanks Dorst
I’ve got alpha amylase so this is not the right product to add mid fermen?
I’ve ordered 2 sachets of gluco from Amazon and thanks again for the help.Perhaps you can still order a satchet of glucoamylase CC. Adding the alpha amylase to the fermenter will most likely not do much to the final product.
Enter your email address to join: