andyman30

You don't need much. I use 100ml for 2000# of grain. The best part about enzymes is once they convert a "unit" of starch, they just drop it and move to the next "unit". So it's not about how much you need necessarily, but how long you want to wait for total conversion to occur.

To my understanding, it's high molecular weight fatty acid chains. The longer the chain, the less soluble it is in solution. Would be interested to see if you actually had it analyzed, and if so what would they use for analysis? HPLC? GC?

Have been doing grain-in fermentations and would like to stick with that process. I am sourcing some 20-40bbl fermentors, is anything that big going to have an agitator built in? Or should I just have somebody weld/attach one to the fermentor I like best? Thanks in advance for any help!

During a tour of Bruichladdich, they mentioned that the agitation/oxidation of wash was very beneficial. It removes ethyl carbamate (spelling), which is a precursor to cyanide. It also promoted the interaction of sulfur and copper in the still, possibly benefiting the sensory profile and providing less sulfur in the final product.

Been trying to devise a CIP system/spray ball lid that I can just screw on and administer the detergent/sanitizer, any ideas?