The stuff I bought just says amylase enzyme. I also have it sitting at 55 right now. Do I need to move it inside and bring it up?Your welcome, and they sell both, which is why i wanted to verify the OP got the right one to ferment dry.
I had to sort it out when i was making rice beer out of 20lb bags of white rice, alpha goes into the cooked rice to liquefy it, then i have to add gluco to the fermenter so i don't get the squirts from too many dextrins! check, check, 'double check'
Awesome. Just ordered the 2oz just to get this brew done. 1tea spoon in secondary? Will the alpha amylase i added hurt anything? Keep at room temp or can I get back to 55?Your on the right track for it! maybe you'll be cool enough to post in the "Who's brewing brut IPA" thread soon!
is that at me? being that i actually make it? i use a lot of crystal and dark malt. so i don't notice the light body that much. as far as taste, if milwaukee's best was a 5 on 1-10 scale, i'd give it a 7...and i'm looking forward to using some smoked malt also, should add more 'low calorie' body to it, along with flavor!
and, i know, i know....
Was a bit of a fiasco getting the glucoamylase here. USPS apparently took the scenic route as it went my direction then 500 miles back the opposite direction. Anyways I finally got it and got it into the tank last Thursday evening. I'm now 7 days out and I'm at 1.002. I cranked the temperature down to lagering temps and let it ride another week and call it good and see how it goes.
I added some amylase300 to a 1035 lager (in the FV) and it went down to 1000. Really good beer, was surprised how much body it had and was in no way dry.
there's actually a lot more then two types...but just two typically sold, alpha and gluco. saliva has it's own amylase, koji mold has it's own amylase, barley malt has beta, alpha...
proteins (or chains of amino acids) are very diverse in nature
to find gluco usually distillers shops are better because when you do a cereal mash, you have to use it after alpha in the mash, otherwise you'll end up with a FG of like 1.050....and if you try drinking that you'll end up with a bad case of the runs, as i learned from my rice beer!
Not correct. Amylase enzymes will work at much lower temps. They just work slower. Remember the biological purpose of the amylase enzymes is to provide sugar to the growing sprout, by breaking down the starch stored in the seed. The biological process happens at ~room temp or a little cooler. Mash temps are a compromise to get gelatinization of the starch and then conversion before the amylase gets denatured, all in a reasonable amount of time.
Not correct. Amylase enzymes will work at much lower temps. They just work slower. Remember the biological purpose of the amylase enzymes is to provide sugar to the growing sprout, by breaking down the starch stored in the seed. The biological process happens at ~room temp or a little cooler. Mash temps are a compromise to get gelatinization of the starch and then conversion before the amylase gets denatured, all in a reasonable amount of time.
Brew on
The reason for that is that your wort, and then beer when it stopped fermenting, had no dextrins larger than "Limit Dextrins." Alpha and beta amylase cannot chop the 1-4 (linear) bonds of the chains that are closer than about 4 glucose units from a branch point (formed by a 1-6 bond.) So, what is left after alpha and beta have done everything they can are branched dextrins with about 4 glucose units on each branch. Yeast cannot eat these. Amylase works in the fermenter if for some reason your wort contains dextrins larger than limit dextrins. In this case the amylase will continue chopping the bonds it can, creating more glucose and maltose for the yeast to eat. Once there are nothing but limit dextrins left, the amylase doesn't have anything to work on. So when your fermentation stopped you had no saccharides longer than limit dextrins, and the FG was determined by the limit dextrin concentration, and all the other soluble components (like protein, etc.) Adding alpha or beta amylase at that point will do nothing. Alpha amylase is normally recommended in the fermenter for beers that stall out above about 1.020.
The reason for that is that your wort, and then beer when it stopped fermenting, had no dextrins larger than "Limit Dextrins." Alpha and beta amylase cannot chop the 1-4 (linear) bonds of the chains that are closer than about 4 glucose units from a branch point (formed by a 1-6 bond.) So, what is left after alpha and beta have done everything they can are branched dextrins with about 4 glucose units on each branch. Yeast cannot eat these. Amylase works in the fermenter if for some reason your wort contains dextrins larger than limit dextrins. In this case the amylase will continue chopping the bonds it can, creating more glucose and maltose for the yeast to eat. Once there are nothing but limit dextrins left, the amylase doesn't have anything to work on. So when your fermentation stopped you had no saccharides longer than limit dextrins, and the FG was determined by the limit dextrin concentration, and all the other soluble components (like protein, etc.) Adding alpha or beta amylase at that point will do nothing. Alpha amylase is normally recommended in the fermenter for beers that stall out above about 1.020.
Glucoamylase on the other hand will chop both the 1-4 and 1-6 bonds, reducing limit dextrins to glucose, which then gets eaten by the yeast. At the end of a fermentation with gluco, there is essentially no sugar of any type left in the beer.
Brew on
