Originally Posted by heavyfeet
I am thinking of making this recipe but I've never used amylase enzyme in a secondary fermenter. Can anyone explain why it's used in the secondary rather than the primary fermenter? Seems to me it would be most beneficial to add it shortly after clearing on top of the healthy yeast cake. Thanks.
I don’t know the exact answer but I seem to agree with you.
In my current batch I added the amylase to the secondary of the first 5 gallons and primary to the second 5 gallons. The first 5 gallons took about 2 weeks to get down from 1.010 to 1.004 (where I felt it tasted good and kegged it). The second 5 gallons I just added amylase to primary on Sunday so I haven’t taken a hydro reading yet.
I’ll take one tonight and report back.
On the third 5 gallons (hooray from small grain bills that I can make 15 gallon batches!) I used a Kolsch yeast and will not be adding the amylase to primary since I am planning on harvesting the yeast. Not sure if the amylase would affect harvesting but I don’t really want to take the chance.