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Old 01-03-2013, 03:38 AM   #521

You might have to buy it online.

Amylase Enzyme from Midwest.

Some times it can be used in mashing to improve mash efficiency.
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Old 01-03-2013, 03:39 AM   #522
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When my new element shows up ill be brewing this

 
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Old 01-03-2013, 03:42 AM   #523
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Quote:
Originally Posted by christpuncher123 View Post
Now I just need to figure out where the hell to get Amylase Enzyme. 5 brewstores and nobody's heard of it.
Austin Homebrew and I believe Midwest both have it. I think I am going to try Beano, it is supposed to do the same thing.
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Old 01-03-2013, 04:48 AM   #524
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Quote:
Originally Posted by christpuncher123 View Post
Now I just need to figure out where the hell to get Amylase Enzyme. 5 brewstores and nobody's heard of it.
Brewmasters Warehouse is where I get mine.

http://www.brewmasterswarehouse.com/...ase-enzyme-1oz

If I could find it in bulk I would buy it but haven't yet. A little goes a long way though.

 
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Old 01-03-2013, 02:58 PM   #525
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Thanks guys!

 
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Old 01-03-2013, 08:28 PM   #526
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Quote:
Originally Posted by CatHead View Post

Austin Homebrew and I believe Midwest both have it. I think I am going to try Beano, it is supposed to do the same thing.
Be careful with beano. Its sort of the same thing but you have less control with it. Theres a bit of info on issues with beano on the forum if you search. I would post them but im on mobile

 
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Old 01-20-2013, 09:06 PM   #527
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My wife got some free powdered lime from Penzey's Spices in her last order and wondered if I could use some in the boil process to make this recipe similar to a Miller Chill. Any thoughts?
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Old 01-20-2013, 10:04 PM   #528
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So I made 15 gallons of this today, and my efficiency was a little higher than normal, SG is 1.036. Does anyone have any opinions or similar experience? I'm wondering whether I should leave it as is, or dilute it down to 1.030?

I have the room since I split it between three fermentors. It would take about a gallon of water each to get down to 1.030.

 
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Old 01-21-2013, 03:45 AM   #529
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Great thread. One of many epic ones I've read here on HBT

I'm considering trying this one soon. I saw Mt. Hood hops being discussed at some point, does anyone have reports on how that turned out? I'm also considering just a bit of turbinado sugar (8 oz. or less) to touch the ABV up a little and contribute a little color. Also, those who just add the AE to primary after some time, how has that worked out for you?

Thanks everybody!

 
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Old 01-26-2013, 01:55 AM   #530
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Brewed this a little over a month ago. Bottle Conditioned for two weeks.

OG was 1.028.

Added the enzyme to the secondary. Dry hopped with cascade.

Drinking it right now. Very tasty. It's very dry and crisp. Nice head and lacing in the glass. Smells hoppy. Tastes refreshing, slightly hoppy. No corn taste what-so-ever. Very little after taste except a slight lingering hop taste which disappears almost immedately.

Nice brew. What book was the origin of this recipe?

 
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