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A Pdf of a paper titled "A major β-amylase expressed in radish taproots"...

http://www.herbwisdom.com/herb-daikon.html A few snippets that may mean absolutely nothing. http://whatscookingamerica.net/DaikonRadish.htm

So I've been thinking about this more. It's tough to find any scientific literature on the enzymatic content of daikon, but most links use phrases like "full of" enzymes, etc. Not that that means much for our purposes, but they're also usually referring to the mature root. Unlike sweet...

Brewed this 8 days ago (with US-05) and it seems stuck at 1.030. Was hoping to get this bottled to give it some time before Christmas. Beersmith gave a predicted OG of 1.053 (compared to op's 1.060) and I measured it at 1.055 before pitching. Predicted FG was 1.014.

http://yogasphere.net/daikon-radish/ Anyone think that this might help with converting gf grains/seeds? The flavor of daikon is also far more mild than the typical red radish.

Here is a link to the agar clarification technique similar to the gelatin method referenced above. http://www.cookingissues.com/2009/07/14/agar-clarification-made-stupid-simple-best-technique-yet/

I've always been interested in experimenting with a blonde stout, and the gelatin coffee clarification was interesting. In researching that method, I came across another method that uses agar agar instead of gelatin. Benefits are that it doesn't require refrigeration to set or the freezing step...