Is there a temperature at which amylase enzyme should be (or should not) be added to a mash? It seems logical that the best way to introduce the enzyme would be to have it dissolved in the strike water when it is added to the mash tun. But is this water too hot? Is there a good link to easy to follow info on amylase and other enzymes? I plan to introduce a 3-in-1 Amylase, Amyloglucosidase, Pectinase packet to a gluten free mash and want to ensure it works properly.