tacks
Well-Known Member
- Joined
- Dec 28, 2012
- Messages
- 291
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- 30
Hi all, I have been brewing all grain for about a year and a half now with both great and mediocre results. The one thing I have noticed across all of my beers, though is that I have low efficiency. I have ordered some alpha amylase from amazon, and whether I choose to use it or not will depend on opinions and experience using it. First off: my setup - I am using a ~50 quart cooler from Coleman that has approximately a half gallon of deadspace. I am using a sink supply hose line (stainless) that is connected to a bazooka tube (didn't know it wouldn't work by itself when I ordered it). I batch sparge. I usually have been hitting around 60-70% efficiency, closer to 60 when doing high gravity beers. I have no problem hitting my mash temps within 1-1.5 degrees. I am wondering whether this alpha amylase will help my starch conversion to a range of 80% or so without drastically changing the wort sugar balance of dextrins:mono/di/trisaccharides. I do not have the money to sink into a system to fly sparge right now, otherwise I would try that before sinking to adding outside enzymes. Please guide me on whether adding extra alpha amylase has worked for you or if it is a bad idea that will shift the sugar makeup of my wort too far towards simple sugars and take away from the dextrins that will help to make up the body and mouthfeel. Thanks in advance, you guys and gals are the best!