StillSmart Home distillation made easy! 2012-08-10T20:47:44+00:00 http://www.stillsmart.co.uk/forum/feed.php?f=1&t=1137 2012-08-10T20:47:44+00:00 2012-08-10T20:47:44+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9290#p9290 <![CDATA[Re: amylase]]>
As Capt C and Chill said, you need both as they do different things and different temps.

AM 8)

Statistics: Posted by Almanac — Fri Aug 10, 2012 8:47 pm

]]> 2012-08-09T03:02:08+00:00 2012-08-09T03:02:08+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9281#p9281 <![CDATA[Re: amylase]]> Official Enzyme Mashing Method Thread

Chuck

Statistics: Posted by chill — Thu Aug 09, 2012 3:02 am

]]> 2012-08-08T18:57:57+00:00 2012-08-08T18:57:57+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9276#p9276 <![CDATA[Re: amylase]]> Statistics: Posted by alan — Wed Aug 08, 2012 6:57 pm

]]> 2012-08-08T17:16:23+00:00 2012-08-08T17:16:23+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9275#p9275 <![CDATA[Re: amylase]]> Statistics: Posted by Capt-Cudellez — Wed Aug 08, 2012 5:16 pm

]]> 2012-08-08T16:50:06+00:00 2012-08-08T16:50:06+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9274#p9274 <![CDATA[Re: amylase]]>
Using only Alpha will leave unfermentable sugars. These are desired for some types of beer (not American! ;D) but are of no use in distilling. Gluco finishes the job. You probably want both.

Chuck

Statistics: Posted by chill — Wed Aug 08, 2012 4:50 pm

]]> 2012-08-08T09:37:33+00:00 2012-08-08T09:37:33+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9273#p9273 <![CDATA[Re: amylase]]> amyloglucosidase, alan

Statistics: Posted by alan — Wed Aug 08, 2012 9:37 am

]]> 2012-08-08T09:05:10+00:00 2012-08-08T09:05:10+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9272#p9272 <![CDATA[Re: amylase]]>

Statistics: Posted by alan — Wed Aug 08, 2012 9:05 am

]]> 2012-08-07T20:18:21+00:00 2012-08-07T20:18:21+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9270#p9270 <![CDATA[Re: amylase]]> http://www.brewhaus.com/Additives-C91.aspx in 1lb bags, very reasonable too. Even the shipping was ok as I bought 2lbs - enough to last me a year :D :D :D

It's a high temp amylase so I find it ideal when a mash gets too thick. A couple of spoons of this amylase and the thickest mash - in my case Corn - just collapses back to thin liquid in seconds. ;)

AM 8)

Statistics: Posted by Almanac — Tue Aug 07, 2012 8:18 pm

]]> 2012-08-06T14:32:11+00:00 2012-08-06T14:32:11+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=1137&p=9258#p9258 <![CDATA[amylase]]> Statistics: Posted by alan — Mon Aug 06, 2012 2:32 pm

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