Recent content by tscottii

I consulted the bible, and it says that the fungal alpha amylase is most active at 130F. I tried it at that temp and still had no conversion. I'll keep everyone posted.

In other words, by sustaining a temperature of 150F, I might be inadvertently denaturing the enzymes. I'll keep you posted.

igliashon: that's a VERY good point. I was operating under the assumption that the enzymes would behave in the same manner as the enzymes in a mash, but the instructions on the container say to add "0.1 -0.3 teaspoon per gallon to convert starches into fermentable sugars." That would seem to...

I suspect that I am not using enough of the enzyme and/or I'm not giving it enough time. I'll keep experimenting and keep everyone posted.

I'm trying to take the starch that is present and available in the grains and convert them to fermentable sugars. It is my understanding that grains like "instant" rice and oatmeal are already gelatinized, and therefore those starches are readily available for conversion. Am I mistaken in this?

No, not distillation.

I want to convert their starches so they can be fermentable on their own--without the necessity of combining them with malted barley.

As an introductory exercise, I used "quick" oats--oats that had already been gelantized. I put them in water and raised the temp to 160F. After the temp fell to 150F, I added the enzymes and held the temp at around 150--155 for an hour. I'm beginning to wonder if the BSG enzymes contained both...

Yes, I'm trying to convert adjuncts.

Hello All! I'm new to this forum, but not to homebrew. I've decided to branch out from my comfort zone and try using powdered amylase enzymes to convert starches in oatmeal, rice, etc. to fermentable sugars. The only problem is that I can't seem to make the conversion happen. I've made two...