use of amylase

[tom spight]

I am making corn moonshine and decided to use amylase instead of barley. Is it temp sensitive ? should I put it in the mash as I am cooking it, or wait till after? it seems to me that it would work better at higher temps than room temp, but I'm not sure.
Help Please...
Thanks you in advance.
Tom

 

[IceChisel]

There are various types of amylase enzyme, so it depends on the type you have. Some can be used at mash temps and some can be used at lower temps.

https://craftdistilleredu.wordpress.com/tag/glucoamylase/
Of course these are also useful for brewers who use a lot of adjuncts or just want to dry out their beer.