glutarded-chris
Well-Known Member
My process for a long time has been to do things in this order:
1. prep water with mineral additions etc.
2. heat strike water and dough in
3. add enzymes
My thinking was that I didn't want the enzymes to soak into the husks etc. and not be available for converting, so I would add them after the dough in.
Now that I am using the Grainfather I am questioning the best method when there is active re-circulation. Maybe adding them in before dough-in would insure better mixing and be preferable. On the last batch I brewed I added the enzymes before the dough in and so far it has worked out fine.
Question is how are others doing it and do you recall advice from any of the experts in this regard?
1. prep water with mineral additions etc.
2. heat strike water and dough in
3. add enzymes
My thinking was that I didn't want the enzymes to soak into the husks etc. and not be available for converting, so I would add them after the dough in.
Now that I am using the Grainfather I am questioning the best method when there is active re-circulation. Maybe adding them in before dough-in would insure better mixing and be preferable. On the last batch I brewed I added the enzymes before the dough in and so far it has worked out fine.
Question is how are others doing it and do you recall advice from any of the experts in this regard?
