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Old 06-01-2011, 04:23 PM   #31
DPDISXR4Ti
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Quote:
Originally Posted by Psych View Post
Did you get your amylase at your LHBS or do you think it's something that can be found at a heath food store or something? Our local brew supply shops here are pretty wine-centric...
Not my LHBS but a mail-order HBS. A lot of them don't carry it - one of the big ones replied and told me it didn't exist (i.e. you're an idiot for asking such a question). I can't imagine any reason for a health food store having it, but maybe there's some other use I'm not aware of.
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Old 06-01-2011, 07:21 PM   #32
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hehe, maybe I'll just call it a Candy Stout and bottle it at 1.030 in a few weeks after cleaning up, keep it around as a reminder to watch my temps better

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Old 07-26-2011, 05:00 PM   #33
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So just to put a happy ending on this story, I bottled 6 weeks ago and had my first bottle last night. It turned out amazingly well - not too dry, not too sweet - way beyond what I expected given all the drama this batch endured.

I've still got some of this older grain, and given how well this batch turned out, I have no second thoughts about using it all up now. My only question is what's the best method for introducing the amalyze enzyme which is clearly needed for older grain? Should I use it during the mash, or repeat what I did on this last batch and mix it in as it goes into the fermentation tank?

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Old 07-26-2011, 08:53 PM   #34
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I would add it to the mash... After you make sure you are under 160*

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Old 02-12-2012, 03:01 PM   #35
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Misery loves company !
http://www.homebrewtalk.com/f36/hair...tation-303277/

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