killian
Well-Known Member
I am in the middle of rereading how to brew, I was wondering if any one had any thoughts about this
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optimum temperature range working pH range
beta amylase 131-150 5.0-5.5
alpha amylase 154-162 5.3-5.7
so my question is I use 5.2 in my mash and I like maltier beers so I mash a lot at the alpha range will alpha amylase be active if the pH is a little low?
and what about mashing between 150-154 what enzyme activity will there be?
the only way I have to check my pH are those pH strips.
another question I have been thinking about is how do campden tablets increase efficiency?
any help is appreciated
-
optimum temperature range working pH range
beta amylase 131-150 5.0-5.5
alpha amylase 154-162 5.3-5.7
so my question is I use 5.2 in my mash and I like maltier beers so I mash a lot at the alpha range will alpha amylase be active if the pH is a little low?
and what about mashing between 150-154 what enzyme activity will there be?
the only way I have to check my pH are those pH strips.
another question I have been thinking about is how do campden tablets increase efficiency?
any help is appreciated