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-   -   How much amylase enzyme should I add? (http://www.homebrewtalk.com/f39/how-much-amylase-enzyme-should-i-add-318801/)

fjmiller11 04-05-2012 03:36 AM

How much amylase enzyme should I add?
 
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frazier 04-05-2012 04:09 AM

Why did you boil the barley?? You're doing it wrong.

And, half a gallon? Why bother.

Anyway, my guess is about a teaspoon of AE, hold at 150 degrees for an hour, then boil again. Cool, then pitch yeast. I have no idea what you'll end up with though.

fjmiller11 04-05-2012 04:27 AM

pearled barley and flour plus amylase
 
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Airborneguy 04-05-2012 11:40 AM

Sorry bud, but you're on the wrong forum for this type of question. This forum is for people who find enjoyment in brewing BEER, with most of us having the goal of creating the best beer possible, not just a liquid that will get us drunk. You might want to look for a different forum that deals with the type of fermented beverage you're looking to create.

SGFBeerBuzz 04-05-2012 12:01 PM

My advice would be to buy How To Brew by John Palmer or The Joy of Homebrewing by Charlie Papazian. Read the beginners section.

You are either not making beer or you have an odd set of ideas on how to make it.

I'm not sure what you think you are making, but I don't think it will taste good.

malkore 04-05-2012 04:59 PM

In before the 'hooch thread' gets locked.

Go read www.howtobrew.com and come back when you're 21 :)

helibrewer 04-05-2012 05:20 PM

Quote:

Originally Posted by fjmiller11 (Post 3964389)
How much amylase enzyme should I add to about a half gallon of barley water? This barley was boiled for about a half hour, and I added some flour and mixed it up. I'd like to use amylase enzyme to make fermentable sugars so that the wine yeast will make at least about 8% alcohol.

How much amylase enzyme should I add to about a half gallon of barley water? What temperature should it be at? How long should I keep it at that temperature before letting it cool to room temperature so I can add the yeast?

I'd appreciate your help.

Wine yeast CANNOT convert maltose and maltotriose.....your fermentation is not going to get very far.

Bobby_M 04-05-2012 06:11 PM

It sounds to me like someone bought a still from Corrados.

Bobby_M 04-05-2012 06:22 PM

Quote:

Originally Posted by helibrewer (Post 3965639)
Wine yeast CANNOT convert maltose and maltotriose.....your fermentation is not going to get very far.

Huh? Which wine yeast can't? I understand that Saccharomyces bayanus has some trouble with it but a lot of wine yeast is Saccharomyces cerevisiae just like brewer's yeast.

ChaosStout 04-05-2012 06:51 PM

"I added some FLOUR and mixed it up" LOL what?


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