Noontime
Well-Known Member
Is there any downside to using extra amylase? The Amylase Enzyme Formula I have says 1 tsp per 5 gallons. I'm mashing roasted teff and oatmeal at different temperatures to see if I can get as much out of them as possible; is there any reason not to add a bit more enzyme to make sure the job is getting done? Is the 1 tsp just an approximation based on frugality? Or will it impart bad flavors? From my understanding the enzyme will attach to as much of the appropriate starches as are available, so I would think the more the better.
Any thoughts or experiences are appreciated.
Any thoughts or experiences are appreciated.