From what I understand, using alpha amylase in primary fermentation will convert dextrines into fermentable maltose and dextrose. Maybe not all of it, but some at least, right?
How does that work? I've read multiple places that alpha amylase works at temps between roughly 152 and 160 degrees... That's why we heat the mash water to specific temps (at least to a temp where A. amylase and B. amylase are both able to work). Why/ how does the powdered stuff skirt these temp requirements? Or is my understanding the application of supplemental alpha amylase all out of whack?
How does that work? I've read multiple places that alpha amylase works at temps between roughly 152 and 160 degrees... That's why we heat the mash water to specific temps (at least to a temp where A. amylase and B. amylase are both able to work). Why/ how does the powdered stuff skirt these temp requirements? Or is my understanding the application of supplemental alpha amylase all out of whack?