Loweface
Well-Known Member
I was wondering, if an enzyme is not broken down in the process of converting the starch in grain to sugars would there be enough enzyme to convert both the starch from the associated grain and an additional non-grain starch source? From what I've read it's common to add sugar or DME to make up for convertion efficencies that are lacking. I realise additional starch will not help or may hinder efficienies. Various beer producing Countries run purity laws that lead to a stong tradition in great beers but isn't there a little room for the more wacky experimentation in small batch home brewing?
Crazy or just insane?
Crazy or just insane?