william_shakes_beer
Well-Known Member
OK. I have a working understanding of yeast, how they propogate and how they turn wort into beer.
I also have an understanding of the actions of alpha and beta amalayse enzymes in breaking long chain sugars found in the starches of malted grains into shorter chain sugars that yeast can process into Alcohol and co2.
I would like to get a fundamental understanding on the SOURCE of the enzymes.
1. Do they reproduce themselves like yeast?
2. Are they "consumed" by the process of breaking long chain sugars into shorter ones like an acid neutralizing a base, or would one enzyme (molecule?) *theoretically* work endlessly to break all the sugars in a mash?
3. How can I check a recipie to verify there is sufficient enzymes present to convert the grain bill during a typical mash session?
4. How do I determine which grains contain enzymes and which do not? Are there grains other than 2 row and 5 row malted barley that contain sufficient active enzymes to mash a 10 lb grain bill?
4. Are the enzymes present in the grains on the stalk or are they formed somehow during the malting process?
5. What is the usual (grain life cycle) function of the enzymes present in grains? Do they convert starches to sugars that the seed uses to break out of the husk and root, or some other function entirely?
6. What is the specific mechanism by which enzymes are denatured (conversion halted) by heating? Are they killed like yeast, or some how turned off? If turned off, can they be turned back on?
Sorry, this wasn't planned to be a multi part question, it just kept growing. The WIKI and the forum history have lots of info on how enzymes work, but not where they come from. Any suggested readings would be greatly appreciated.
I also have an understanding of the actions of alpha and beta amalayse enzymes in breaking long chain sugars found in the starches of malted grains into shorter chain sugars that yeast can process into Alcohol and co2.
I would like to get a fundamental understanding on the SOURCE of the enzymes.
1. Do they reproduce themselves like yeast?
2. Are they "consumed" by the process of breaking long chain sugars into shorter ones like an acid neutralizing a base, or would one enzyme (molecule?) *theoretically* work endlessly to break all the sugars in a mash?
3. How can I check a recipie to verify there is sufficient enzymes present to convert the grain bill during a typical mash session?
4. How do I determine which grains contain enzymes and which do not? Are there grains other than 2 row and 5 row malted barley that contain sufficient active enzymes to mash a 10 lb grain bill?
4. Are the enzymes present in the grains on the stalk or are they formed somehow during the malting process?
5. What is the usual (grain life cycle) function of the enzymes present in grains? Do they convert starches to sugars that the seed uses to break out of the husk and root, or some other function entirely?
6. What is the specific mechanism by which enzymes are denatured (conversion halted) by heating? Are they killed like yeast, or some how turned off? If turned off, can they be turned back on?
Sorry, this wasn't planned to be a multi part question, it just kept growing. The WIKI and the forum history have lots of info on how enzymes work, but not where they come from. Any suggested readings would be greatly appreciated.