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Old 08-22-2012, 11:13 AM   #21
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I use the alpha.

I have been having good luck with this ever since.

Good Luck!

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Old 08-22-2012, 05:11 PM   #22
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Great, that is what I will use then I've shared this with the diabetic in my life and we are very excited to see if it has a similar effect on her

I have a few more questions:

Can you detail your process a bit more - such as amounts of AE used and how you know how much of the fake sugar to use?

Do you add X amount of AE to the mash at the beginning of mash, in addition the to the boil pot after collecting first runnings? Then, brew on as usually and eyeball the amount of sugar based on the residual sweetness (or lack thereof) you taste when you move the beer for bottling?

Do you mash at a certain temp range (high or low?) or just stick with whatever the recipe calls for?

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Old 08-22-2012, 05:34 PM   #23
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Quote:
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Can you detail your process a bit more - such as amounts of AE used and how you know how much of the fake sugar to use?
I have only used the lactose in the stout. None of the other beers seem to require it. I always carb it up and see if I think or she thinks it needed some. They are just slightly dry. IMHO in a low abv beer it is a nice addition to the mouthfeel.

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Do you add X amount of AE to the mash at the beginning of mash, in addition the to the boil pot after collecting first runnings? Then, brew on as usually and eyeball the amount of sugar based on the residual sweetness (or lack thereof) you taste when you move the beer for bottling?
I add in 2 tsp to the mash then mash for 60-90min. I then drain the 1st runnings and stir in 1 tsp to that and let it sit while the second runnings are mashing. I then collect those runnings adding another tsp to them and let them sit while I mash out. I will add 1 last tsp to the entire pre-boil wort and let it sit for 20-30 minutes. I normally let the 2nd and mash out water sit in the MLT for 30-60 minutes. I understand it is not necessary, it is how I brew. Boiling will denature the enzymes.

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Do you mash at a certain temp range (high or low?) or just stick with whatever the recipe calls for?
I try to ferment for what the beer calls for. I let ALL my beers sit on the yeast for 3 weeks before I even think about messing with it.
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Old 08-22-2012, 05:44 PM   #24
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Is the endo emalyese Snoop Dogg brand, or Ewok brand? (sorry, couldn't resist!!)

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Old 08-23-2012, 12:53 AM   #25
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Thanks for the detailed usage! I will be sure to update this in a month or two once we see how it affects the sugar #s!

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Old 12-13-2012, 12:10 PM   #26
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My homebrew shop has alpha amalyese enzyme and endo amalyese enzyme... what's the difference??? Which one should I get?
Sorry for digging up the old post but the question was never answered. Endoamylase is another name for alpha amylase the same as Exoamylase is another name for beta amylase. Dunno why your LHBS has the same product twice, unless its different brands.
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Old 12-13-2012, 04:16 PM   #27
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I was wondering how this would work out for a full blown type 1 diabetic?
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Old 12-14-2012, 10:35 PM   #28
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I was wondering how this would work out for a full blown type 1 diabetic?
I have no idea. If you know someone that is all I can say is try it and watch the blood glucose levels. This may or may not work for everyone the same...
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Old 12-18-2012, 11:57 PM   #29
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I am testing this on a Type 1 Diabetic.

Our preliminary tests were alright...

We only added 1/2 tsp to the mash.

Beer tasted a little different... cidery... but I'm not sure that was caused by the addition of the enzyme. Her sugars were not as affected as they would be drinking a regular homebrew, but we did not measure in the most scientific way.

She is getting outfitted with a contiguous glucose monitor. The next time I brew I will document more thoroughly the effects it had on her, and increase the enzyme amount.

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Old 12-19-2012, 01:49 AM   #30
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I think it will vary from Type I to Type I. My gf is a Type I on a pump and my beer rarely affects her. Bread doesn't affect her that much, but pasta leads to huge spikes for some reason. She checks herself about 10 times a day and is very on top of things most of the time.

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