Originally Posted by david_42
Enzymes are not consumed during the conversion process, they do not 'attach' to starches. They grab them, snap the bonds and then move on to other starches. There is an optimum concentration for the process and adding more will not improve conversion.
Temperature is the most important factor in conversion rate.
Well that's a fantastic bit on info there! Thanks!
So is the temperature needed dependant on the enzyme or the starch? Is there one temperature?
I'm confused by this because I've seen conflicting information from seemingly reliable sources (BYO mag and Palmer and others). That alpha-amylase does it's work at room temp, but others say below 150, then others say bring to boil then add. Most say it gets "denatured" above a certain temp. So I'm trying to put this all together.
My plan right now is to boil my grains to gelatinize the starches, then add enzyme after it cools and let it sit overnight. Then bring it up to 130 for a time, then 150, then boil, add hops, etc.