So, I live in Bolivia, where homebrew shops do not exist, it's annoyingly difficult to get things like malt and even more difficult to track down specialty ingredients like various amylases.
After looking through a whole number of threads (like this one: http://www.homebrewtalk.com/f164/swe...ilites-210086/
) on the use of sweet potatoes in brewing, I have this question: can I mash sweet potatoes in a few liters of water to extract the enzymes, and then add the enzymes held in that liquid to a separate mash with other adjuncts that would normally require malting in order to convert themselves? Essentially I would try to use the steps thought up by solaceBrewing here
, but without using the sweet potatoes again.
Realizing this is the Gluten-free section (I'm not, but malting my own grains takes a full month), I'm wondering specifically if I could use this to convert both gluten-free grains/starches--mostly the readily available quinoa and tapioca starch--and those that do have gluten, like the raw barley and wheat that I can buy at any market.
Thoughts? Is that possible?